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
- 6 cups (500 g) Broccoli chopped in small florets
- 1 cup (200 g) Potato chopped into small pieces
- 1 tbsp Olive oil
- ½ cup Onions chopped into small pieces
- ½ tsp Garlic sliced
- 2 Bay leaves
- ½ tsp Thyme fresh
- 1 spring Parsley (1/4 cup)
- 1 cup (250 ml) Stock chicken or vegetable
- 1 cup (250 ml) Milk Whole
- 1 tbsp Cornstarch
- 2 tbsp Parmesan cheese grated (optional)
- ½ tsp Salt
- ½ tsp Pepper
Instructions
- In a soup pot, add oil and saute the onions for a minute until translucent. Then add the garlic and bay leaves - saute another 30 seconds.1 tbsp Olive oil, ½ tsp Garlic, 2 Bay leaves, ½ cup Onions
- Next, add the chopped broccoli and potatoes – saute for 2 minutes, then add the thyme and stock.6 cups Broccoli, 1 cup Potato, 1 cup Stock, ½ tsp Thyme
- Season with salt and pepper. Cover and cook on medium-low for 5 to 7 minutes until the veggies are tender.½ tsp Salt, ½ tsp Pepper
- Remove the bay leaves, add the parsley, and blend the veggies into a smooth puree.1 spring Parsley
- Combine the milk and cornstarch, then add it to the soup, followed by the Parmesan cheese – combine well.1 cup Milk, 1 tbsp Cornstarch, 2 tbsp Parmesan cheese
- Taste and adjust seasoning and consistency - add water if the soup is too thick.
- Serve with toasted bread or croutons. I like a little more Parmesan and parsley for garnish.
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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