Description
This Cream of Broccoli Soup is a lighter, nutritious version packed with fresh broccoli and balanced flavors. It features tender broccoli stalks and vibrant florets cooked to perfection, then blended into a smooth, creamy soup without heavy cream, making it a wholesome and comforting vegetarian dish perfect for any season.
Ingredients
Main Ingredients
- 4 tablespoons unsalted butter, divided
- 2 medium yellow onions, coarsely chopped
- 6 garlic cloves, smashed and peeled
- 1 ¼ teaspoon fine sea salt, divided, to taste
- Freshly ground black pepper, to taste
- 2 pounds broccoli with stalks (3 large or 4 medium heads)
- 6 cups water
- 1 to 2 teaspoons lemon juice, to taste
Optional Garnishes
- Drizzle of heavy cream
- Sprinkling of finely snipped fresh chives
Instructions
- Sauté Aromatics: Melt 3 tablespoons of the butter in a large Dutch oven or soup pot over medium-low heat. Add the chopped onions, smashed garlic cloves, ¼ teaspoon salt, and about 10 twists of freshly ground black pepper. Stir to combine, then cover the pot and cook, stirring occasionally, until the onions soften and start to turn golden, approximately 8 to 10 minutes.
- Prepare Broccoli: Slice off and discard the rough bottom ends of the broccoli stalks. Use a vegetable peeler to remove the tough outer skin from the stalks and discard the peelings. Slice the peeled stalks into 1 to 2-inch pieces and set aside. Cut the broccoli tops close to the base of the florets, slice any remaining stalk pieces to similar size, and reserve the florets for later.
- Cook Broccoli Stalks: Add the broccoli stalk pieces to the pot and stir. Pour in 6 cups of water and the remaining 1 teaspoon of salt. Increase heat to high and bring to a boil. Then reduce heat to medium-low, cover, and simmer until the stalks are tender and easily pierced with a fork, about 20 to 25 minutes.
- Chop Broccoli Florets: While the stalks cook, chop the reserved broccoli florets into small pieces by first slicing in one direction, then again perpendicularly for even smaller pieces.
- Cook Florets: Once the stalks are tender, add the chopped florets to the pot. Stir, cover, and cook until the florets are bright green and tender when pierced, roughly 4 to 7 minutes. Remove the pot from heat and stir in the remaining tablespoon of butter.
- Blend Soup: In batches, carefully transfer several cups of the soup mixture (including both liquid and solids) to a stand blender, filling only to the maximum fill line to avoid accidents. Blend until completely smooth. Transfer blended soup to a heat-proof container temporarily and repeat with remaining soup. Alternatively, use an immersion blender directly in the pot for a slightly less creamy texture. Return the pureed soup to the pot.
- Season and Serve: Add 1 teaspoon lemon juice, taste carefully as it is hot, and adjust seasoning with additional salt (about ¼ teaspoon more), extra lemon juice, or black pepper as desired for brightness and depth. Divide the soup into bowls and garnish with a light drizzle of heavy cream and/or freshly snipped chives if desired. Serve immediately.
- Storage: Store leftovers in the refrigerator for up to 4 days; refresh flavors with lemon juice before serving. This soup also freezes well for several months.
Notes
- Using both broccoli stalks and florets maximizes flavor and nutrients.
- Peeling the tough skin off stalks ensures a smooth texture.
- Blending in batches prevents overheating or blender explosions.
- Adjust lemon juice and salt to tailor brightness and seasoning to your taste.
- Optional cream and chives add richness and freshness when serving.
- Leftovers can be reheated gently and refreshed with lemon juice.
- Freeze portions for convenient future meals.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
