Creamy Broccoli Soup

Name: Creamy Broccoli Soup
Total time: 25 min
Yield: 4 people
Ingredients: 1 lb Broccoli; 7 oz Potato; 1 medium Onion; 2 cloves Garlic; 3 cup Vegetable broth; 0.5 cup Heavy cream (30%); 2 tbsp Butter; 1 tsp Salt; 0.5 tsp Black pepper

Vegetarian • Gluten-FreeUnder 30 MinsBalancedLunch • DinnerComfort Food

Easy

25min

180kcal

4people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A velvety and thick broccoli cream soup with a touch of heavy cream. Quick, healthy, and incredibly aromatic.

Wondering how to prepare a perfect dinner in just a few minutes? Creamy broccoli soup is an absolute classic that delights not only with its deep emerald color but primarily with its amazing taste. This thick, velvety soup is a perfect way to sneak a serving of vegetables into your daily menu. Broccoli is a true treasure trove of vitamins, and its delicate flavor combined with the right spices takes on a unique character. The key to success in this recipe is the addition of a potato, which naturally thickens the broth, creating the desired creamy consistency without the need for flour. Thanks to this, our broccoli cream soup is naturally gluten-free and exceptionally light on the stomach. For an even richer flavor, we sauté the vegetable base in a bit of butter with garlic and onion, which immediately releases a wonderful, deep aroma throughout the kitchen. Finally, a bit of heavy cream completes the dish, softening the flavors and providing a truly restaurant-style finish. Whether you serve it as a quick, nutritious lunch or an elegant appetizer during Sunday dinner, this warming soup will surely disappear from plates in no time. You can serve it with crunchy croutons, toasted almond flakes, or your favorite blue cheese to break its delicacy. Cooking spectacular dishes has never been so simple and satisfying!

Ingredients

500 g Broccoli (1 large head)
200 g Potato (1 medium)
1 pc Onion
2 cloves Garlic
750 ml Vegetable broth
100 ml Heavy cream (30%)
30 g Butter (2 tbsp)
1 tsp Salt
0.5 tsp Black pepper

Instructions

1
Finely dice the onion and garlic.
2
Peel the potato and cut into small cubes. Divide the broccoli into small florets, and peel and finely chop the stem.
3
Melt the butter in a pot. Add the onion and fry for 3 minutes, then add the garlic and fry for another minute until aromatic.
4
Add the chopped potato and broccoli to the pot. Pour in the hot vegetable broth.
5
Cook covered over medium heat for about 15-20 minutes until the vegetables are completely soft.
6
Remove the soup from the heat. Using a blender, blend everything into a smooth and velvety cream.
7
Pour in the heavy cream (30%), mix well, and season to taste with salt and black pepper.
8
Serve the soup hot, optionally with your favorite toppings.

Chef's Tips

•To maintain the beautiful, intense green color of the soup, do not cover the pot tightly during the first few minutes of cooking the broccoli.
•The soup tastes excellent with the addition of garlic croutons or roasted sunflower seeds.
•If you prefer a lighter version, you can replace the heavy cream with coconut milk or thick natural yogurt (add the yogurt at the very end without boiling the soup again).

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