Cream of Broccoli Soup
Cream of Broccoli Soup recipe with potato, onion, and garlic. This creamy homemade soup takes just 45 minutes total with simple ingredients for a comforting meal.
Equipment
- large pot
- knife
- cutting board
- measuring spoons
- measuring cups
- blender or immersion blender
- spatula
Ingredients
Soup Base
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 4 cups broccoli florets, chopped into small pieces
- 1 medium russet potato, peeled and diced
- 4 cups low-sodium chicken broth
Cream Mixture
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
Instructions
- Heat the butter and olive oil in a large pot over medium heat. Add the chopped onion and cook for 4-5 minutes, stirring occasionally, until softened and translucent.
- Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant.
- Stir in the broccoli florets, diced potato, and chicken broth. Bring the mixture to a boil, then reduce the heat to low and simmer for 15-20 minutes, or until the broccoli and potato are tender when pierced with a fork.
- Carefully transfer the soup to a blender or use an immersion blender to puree until smooth. Be cautious when blending hot liquids, and work in batches if necessary.
- Return the pureed soup to the pot and stir in the milk, heavy cream, salt, pepper, and nutmeg. Heat over low heat for 3-4 minutes, stirring occasionally, until warmed through. Taste and adjust seasoning if needed.
Notes
Be cautious when blending hot liquids, and work in batches if necessary.