Creamy, comforting, and incredibly easy to make, this cream of broccoli soup is a lifesaver on busy weeknights or cozy weekends. Perfect for the whole family, this soup is a delicious and nutritious way to enjoy your daily dose of veggies.
With just a few simple ingredients and a quick cooking time, you’ll have a steaming bowl of creamy broccoli soup ready in no time. Its velvety texture and rich flavor will warm you up from the inside out, making it the ideal soup for chilly evenings or a quick and satisfying lunch.
Whether you’re a seasoned chef or a beginner in the kitchen, this cream of broccoli soup recipe easy will become a staple in your cooking repertoire. So gather your ingredients, let’s get cooking, and enjoy the culinary delight of creamy broccoli soup!
How To Make Cream of Broccoli Soup Easy
Making cream of broccoli soup easy is a breeze. With a few simple steps, you’ll have a delicious and comforting meal ready to savor.
Ingredients:
- 1 large head of broccoli, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup milk
- 1/2 cup heavy cream
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Equipment:
- Large pot
- Blender
Step-by-Step Instructions:
- In a large pot, sauté the onion and garlic in a little olive oil until softened.
- Add the broccoli and sauté for a few minutes until it begins to soften.
- Pour in the chicken or vegetable broth, bring to a boil, then reduce heat and simmer for 10-15 minutes, or until the broccoli is tender.
- In a blender, combine 1 cup of the hot soup mixture with the milk, heavy cream, flour, salt, and pepper. Blend until smooth.
- Pour the blended mixture back into the pot and bring to a simmer, stirring constantly. Cook for 5-7 minutes, or until the soup has thickened.
- Taste and adjust seasonings as desired.
- Serve hot with a sprinkle of grated Parmesan cheese or your favorite toppings.
Tips or Possible Variation of Cream of Broccoli Soup Easy
To make the soup creamier, add an extra 1/4 cup of heavy cream or milk.
For a richer flavor, use roasted broccoli instead of fresh broccoli. Roast the broccoli florets with a little olive oil and salt at 400°F for 15-20 minutes before adding them to the soup.
Add some chopped carrots or celery to the soup for extra veggie goodness.
If you don’t have a blender, you can mash the soup with a fork or potato masher to achieve a chunky texture.
This cream of broccoli soup easy can be stored in the refrigerator for 3-4 days or frozen for up to 3 months. Reheat over medium heat or in the microwave until warmed through.
