This Cream of Broccoli Soup recipe is so cozy and comforting, while being nutritious at the same time! Perfect for meal prepping, this soup also freezes beautifully!
Scale
Ingredients
- 2 tablespoons butter
- 1 cup diced onions
- 4 cloves garlic, chopped
- 2 large heads of broccoli (about 2 pounds total) trimmed and cut into florets
- 4 cups chicken broth (can substitute vegetable broth)
- 1 teaspoon kosher salt
- 1/4 teaspoon crushed red pepper flakes
- Fresh black pepper to taste
- 1/2 cup heavy cream
Instructions
- Add the butter to a dutch oven or soup pot over medium heat. Once the butter has melted, add the onions and cook for 5-7 minutes, while stirring. Once the onions have softened, add the garlic and cook for another minute.
- Add the broccoli florets to the pot and stir together with the onions and garlic. Season with the red pepper flakes, salt and black pepper. Pour in the chicken broth, cover and bring to a simmer. Keep the pot covered and simmer the soup for 20-25 minutes until the broccoli is soft enough to blend. Check the consistency with a fork to see how tender the broccoli is, if it needs a few more minutes, cover and continue to simmer until tender.
- Uncover the pot, turn the heat off and let cool slightly before blending. Using an immersion blender, blend the soup until smooth and then taste for seasonings and adjust if needed. Stir in the cream and serve.
Recipe Notes
If making this soup ahead of time and freezing, you can leave the cream out and add it to the soup after it’s been reheated.
This broccoli soup will keep in the refrigerator for up to 3 days. Reheat the soup on the stove top or in the microwave for a quick meal!
- Category: Dinner
- Method: Stove Top
- Cuisine: American
