Cream of Broccoli Soup

    • Prep Time
    • 10 mins
    • Cook Time
    • 30 mins
    • Yield
    • 1 pot
    • Difficulty Level

Broccoli is one of the world’s healthiest foods. When steamed, broccoli can lower cholesterol, and studies show that by cooking broccoli it is actually healthier than consuming it raw. Shocking, I know! It is also high in vitamin C, potassium and fiber. Basically, it’s really great for you. So, my suggestion is to add more of broccoli to your diet.

One of my favorite ways to prepare broccoli to make soups with it. I love creamy pureed soups. Soup is actually one of my favorite things about the cold months. The weather gives me a reason to make soup to warm up. Soup makes you feel all homey, and lovely and warm. Cream of broccoli soup is one of my favorites. It’s thick enough to serve as an actual meal if you add a deliciously crusty fresh piece of bread on the side.

Make some cream of broccoli soup for you and your family tonight.

This soup is smooth, creamy and flavorful. It is simple, delicious, quick and easy to make. Hopefully you will enjoy it as much as I do and make it many many times over again!

Rate Recipe

3 Ratings

Ingredients

  • 2 tbsp olive oil
  • 1 onion, chopped
  • 1 large potato, diced
  • 1 broccoli bunch
  • 3 bay leaves
  • 4 cups vegetable stock
  • 1 cup heavy cream
  • salt to taste
  • pepper to taste

Instructions

  • 1. In a dutch oven or stock pot, heat oil. Add onion and sauté until translucent. Season with salt and pepper.
  • 2. Add potato, broccoli, vegetable stock and bay leaves. Bring to a boil reduce and simmer until potatoes are tender, about 20 minutes.
  • 3. Remove bay leaves and puree soup with a hand blender.
  • 4. Add heavy cream and stir. Season to taste with salt and pepper. Simmer for another 2 minutes and serve with bread.

Instructions

  • 1. In a dutch oven or stock pot, heat oil. Add onion and sauté until translucent. Season with salt and pepper.
  • 2. Add potato, broccoli, vegetable stock and bay leaves. Bring to a boil reduce and simmer until potatoes are tender, about 20 minutes.
  • 3. Remove bay leaves and puree soup with a hand blender.
  • 4. Add heavy cream and stir. Season to taste with salt and pepper. Simmer for another 2 minutes and serve with bread.

Rate this recipe

  • 3 people rated this recipe

  • Average Rating

    (3.7 / 5)


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