Ingredients
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4 cups fresh broccoli florets
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1 medium onion, diced
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2 garlic cloves, minced
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4 cups vegetable or chicken broth
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1 cup milk or cream (or dairy-free alternative)
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2 tablespoons butter or olive oil
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1 tablespoon all-purpose flour (optional)
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Salt and pepper, to taste
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Pinch of nutmeg (optional)
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Optional: shredded cheddar or Parmesan cheese
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Optional: fresh parsley or chives for garnish
Instructions
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Heat butter or olive oil in a pot over medium heat. Sauté onion until translucent. Add garlic and cook 1-2 minutes.
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Stir in flour and cook briefly if using. Slowly whisk in broth and bring to simmer.
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Add broccoli florets, cover, and cook until tender, about 10-15 minutes.
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Blend soup with immersion blender until smooth.
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Return to low heat, stir in milk or cream, and warm gently. Season with salt, pepper, and nutmeg. Add cheese if desired.
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Adjust consistency with broth or milk if needed. Serve hot with garnish.
Notes
For a vegan version, use olive oil, vegetable broth, and plant-based milk. Avoid overcooking broccoli to retain its color and flavor. Adding a squeeze of lemon before serving brightens the soup’s flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stove-top
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1
- Calories: 180