Yummy Cream of Broccoli Soup
Delight your taste buds with this rich and comforting Yummy Cream of Broccoli Soup, the ultimate homemade classic perfect for chilly evenings or a cozy lunch. This creamy soup recipe features tender broccoli florets simmered with sautéed onions and garlic, blended to velvety perfection, and enriched with a luscious combination of heavy cream and milk. A touch of nutmeg adds a subtle warmth, while freshly grated cheddar cheese offers a decadent finish. Easy to prepare in just under 45 minutes, this soup is a hearty, vegetarian-friendly dish that’s sure to impress. Serve it with crusty bread or a crisp side salad for a complete and satisfying meal. Whether you're seeking a nourishing weeknight dinner or an elegant starter, this Cream of Broccoli Soup is a flavorful, crowd-pleasing favorite!
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Ingredients
- 4 cups broccoli florets
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 cup whole milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 0.25 teaspoon nutmeg, freshly grated (optional)
- 0.5 cup grated cheddar cheese (optional, for serving)
Directions
Step 1
Prepare the broccoli by cutting it into small florets if it isn’t already. Set aside.
Step 2
In a large pot, melt the butter over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.
Step 3
Add the minced garlic and cook for another 1 minute until fragrant.
Step 4
Sprinkle the flour over the onion and garlic mixture, stirring constantly to create a roux. Cook for 2 minutes, making sure the flour doesn’t burn.
Step 5
Slowly whisk in the vegetable broth, making sure there are no lumps. Bring to a simmer.
Step 6
Add the broccoli florets to the pot. Reduce the heat to medium-low, cover, and let simmer for about 15 minutes, or until the broccoli is tender.
Step 7
Remove the pot from the heat. Use an immersion blender to puree the soup until smooth, or transfer the soup in batches to a countertop blender and blend until creamy. Be careful with the hot liquid.
Step 8
Return the pot to low heat and stir in the heavy cream and milk. Add the salt, black pepper, and nutmeg, if using. Heat through for 5 minutes, but do not let it boil.
Step 9
Taste and adjust seasonings as needed. If desired, stir in grated cheddar cheese until melted and incorporated.
Step 10
Serve hot, topped with extra cheese or a sprinkle of black pepper, if desired. Enjoy!
Nutrition Facts
| Serving size | (2006.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1938.4 |
| Total Fat 139.3g | 0% |
| Saturated Fat 80.2g | 0% |
| Polyunsaturated Fat 3.1g | |
| Cholesterol 391.3mg | 0% |
| Sodium 5244.1mg | 0% |
| Total Carbohydrate 112.9g | 0% |
| Dietary Fiber 23.0g | 0% |
| Total Sugars 35.1g | |
| Protein 55.0g | 0% |
| Vitamin D 119.4IU | 0% |
| Calcium 1052.7mg | 0% |
| Iron 9.1mg | 0% |
| Potassium 2331.3mg | 0% |
Source of Calories