Broccoli Soup
Savor the delightful taste of homemade broccoli soup, a warm and comforting dish that’s perfect for any season. Packed with nutrients, this soup is not only delicious but also incredibly easy to make. Whether you’re a seasoned cook or a beginner, this recipe will guide you through each step to create a creamy, vibrant soup that will impress your family and friends.
Ingredients
– 2 cups fresh broccoli florets
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 3 cups vegetable broth
– 1 cup heavy cream (or coconut milk for a vegan option)
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional toppings: croutons, grated cheese, or a swirl of cream
Servings and Cooking Time
This recipe makes 4 servings. Preparation time is about 10 minutes, and cooking time is approximately 20 minutes.
Nutritional Value
Per serving (1 cup): 250 calories, 15g fat, 20g carbohydrates, 5g protein, 4g fiber. This nutritional information is based on a single serving.
Step-by-Step Cooking Process
1. Heat olive oil in a large pot over medium heat.
2. Add chopped onion and sauté until translucent.
3. Stir in minced garlic and cook until fragrant.
4. Add broccoli florets and vegetable broth to the pot.
5. Bring to a boil, then reduce heat and simmer for 15 minutes.
6. Remove from heat and let cool slightly.
7. Use an immersion blender to puree the soup until smooth.
8. Stir in heavy cream and season with salt and pepper.
9. Heat gently without boiling, stirring until warm.
10. Serve hot, garnished with croutons or cheese if desired.
Alternative Ingredients
You can substitute heavy cream with coconut milk for a dairy-free version. Additionally, vegetable broth can be replaced with chicken broth for a richer flavor. Fresh broccoli can also be swapped for frozen broccoli to save time.
Serving and Pairings
Broccoli soup pairs wonderfully with crusty bread, grilled cheese sandwiches, or a fresh garden salad. For a complete meal, serve it alongside a protein like chicken or tofu.
Storage and Reheating
Store leftover broccoli soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in a pot over low heat, stirring gently. This soup can also be frozen for up to 3 months; just thaw it in the fridge before reheating.
Cooking Mistakes
– Don’t overcook the broccoli; it should be tender but still vibrant.
– Avoid boiling the soup after adding cream to prevent curdling.
– Use fresh ingredients for the best flavor.
– Blend the soup thoroughly for a creamy texture.
– Always taste and adjust seasoning before serving.
Helpful Tips
– For added flavor, experiment with spices like nutmeg or cayenne.
– Use a high-powered blender for an ultra-smooth consistency.
– Try adding other vegetables like potatoes or carrots for variety.
– Serve with a drizzle of olive oil for a gourmet touch.
FAQs
Can I make broccoli soup vegan?
Yes, simply replace the heavy cream with coconut milk or another plant-based cream, and use vegetable broth.
How can I thicken broccoli soup?
To thicken your soup, you can add a potato while cooking or use a cornstarch slurry before blending.
Can I freeze broccoli soup?
Absolutely! Just store it in a freezer-safe container, and it will last for up to 3 months.
What can I add for extra flavor?
Consider adding spices like cumin or herbs like thyme, or even a splash of lemon juice for brightness.
How long does broccoli soup last in the fridge?
It will stay fresh for about 3 days in an airtight container in the refrigerator.
Conclusion
Broccoli soup is a delightful dish that combines simplicity with rich flavors. Perfect for any occasion, it’s a nourishing choice that can easily be tailored to your taste. Enjoy this creamy soup as a comforting meal that warms the heart and nourishes the body.
Broccoli Soup
Ingredients
- 2 cups fresh broccoli florets
- 1 medium onion chopped
- 2 cloves garlic minced
- 3 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional toppings: croutons grated cheese
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté until translucent.
- Stir in minced garlic and cook until fragrant.
- Add broccoli florets and vegetable broth to the pot.
- Bring to a boil, then reduce heat and simmer for 15 minutes.
- Remove from heat and let cool slightly.
- Use an immersion blender to puree the soup until smooth.
- Stir in heavy cream and season with salt and pepper.
- Heat gently without boiling, stirring until warm.
- Serve hot, garnished with croutons or cheese if desired.
