Broccoli Soup

Total Time:
50 min
Prep:
25 min
Cook:
25 min

Yield:
4 to 6 servings
Level:
Easy

CATEGORIES
Ingredients
  • pin2 tablespoons unsalted butter or olive oil
  • 1 medium onion, sliced
  • 1 clove garlic, smashed
  • 1 russet potato, peeled and diced
  • Pinch dried thyme leaves
  • 1/2 teaspoon kosher salt, plus more as needed
  • 4 cups chicken broth, homemade or low-sodium canned
  • 1 (16-ounce) package frozen broccoli, thawed
  • 2 to 4 tablespoons cream or half-and-half, optional
  • Freshly ground black pepper
  • Optional toppings: shaved Parmesan, shredded cheddar or crumbled bacon
Directions

Melt the butter in a medium saucepan, over medium heat. Add the onion and garlic and cook until translucent, about 5 minutes. Add the potato, thyme, salt, and broth and bring to a boil. Adjust the heat to maintain a gentle simmer, and cook uncovered until the potato is fork tender, about 10 minutes. Add the broccoli and simmer for 3 minutes.

Puree the soup in batches in a blender or with an immersion blender. Return soup to the pot and add the cream. Bring to a simmer, taste, and season with salt and pepper.

Serve with optional toppings.

Copyright 2003 Television Food Network, G.P. All rights reserved

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