Cream of Broccoli Soup
Calories: 4
Adjust Servings Here: 6 servings
Description
This cream of broccoli soup is hearty and wholesome. Made with broccoli, parmesan cheese, and a secret ingredient that makes it rich, creamy, and delicious in less than 30 minutes.
Ingredients
- 500 g (6 cups) Broccoli chopped in small florets
- 200 g (1 cup) Potato chopped into small pieces
- 1 tbsp Olive oil
- 1 small Onions chopped into small pieces
- 2 large Garlic sliced
- 2 Bay leaves
- ½ tsp Thyme fresh
- 1 spring Parsley
- 240 ml (1 cup) Stock chicken or vegetable
- 240 ml (1 cup) Milk Whole
- 1 tbsp Cornstarch
- 2 tbsp Parmesan cheese grated (optional)
- ½ tsp Salt to taste
- ½ tsp Pepper
Instructions
- Sauté the aromatics - Heat the olive oil in a large soup pot over medium heat. Add the onion and sauté until soft and translucent. Add the garlic and bay leaves and cook for about 30 seconds.
- Add the vegetables - Add the broccoli and potato and sauté for about 2 minutes. Add the thyme, parsley, and broth. Season with the salt and pepper.
- Simmer - Cover and cook over medium-low heat for 5 to 7 minutes, or until the broccoli and potato are completely tender.
- Blend -Remove the bay leaves and parsley sprig. Blend the soup with an immersion blender until smooth.
- Finish the soup -Combine the milk and cornstarch until smooth. Add it to the soup along with the Parmesan. Cook gently over medium-low heat for 1 to 2 minutes, stirring until the Parmesan melts and the soup thickens slightly. Do not boil.
- Adjust the consistency -Taste and adjust the seasoning. If the soup is too thick, add a little water until it reaches the consistency you like.
- Serve -Serve hot with toasted bread or croutons.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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