Broccoli Soup

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

Yield:
4 to 6 servings
Level:
Easy

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.

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4.5 44
Excellent.  I hit it with some more salt and pepper, used fresh broccoli, and topped it with some parmesan like soft Turkish cheese . item not reviewed by moderator and published
Loved this soup. I didn't fully puree it because we prefer a chunky texture. Topped the soup with a little bacon and parmesan cheese. My picky husband ate two bowls. item not reviewed by moderator and published
My family wouldn't eat this. Very bland. item not reviewed by moderator and published
Great recipe! I added a dash of ancho chile and portabello & shiitake mushrooms. item not reviewed by moderator and published
The soup was tasty and will make it again. item not reviewed by moderator and published
Excellent meal. I'M a teen who loves to cook and this recipe really impressed me and my parents. I will definetly be making this one again. item not reviewed by moderator and published
Yummy! I used baby Yukon Gold potatoes w/skins on and one rib celery sautéed along w/onion garlic, followed the rest of recipe using home made chicken stock. Turned out fabulously tasty! item not reviewed by moderator and published
This soup was as easy to make as it was delicious!! Especially during these cold afternoons. Having a bowl full right now and enjoying every second!! (I added a chopped carrot, celery, and handful of spinach .... so gooood!!! item not reviewed by moderator and published
This was fabulous: I'll be doubling it from now on. DH raved over it and the kids loved it, too. I used a fat dollop of sour cream in place of the cream and grated some gruyere cheese into it. Very rich and satisfying. item not reviewed by moderator and published
@pantercoach1_1 Actually, that is one of the main reasons why I read reviews other than looking at the stars it got. I like seeing what others change and what works for them because I love to change recipes and make them mine. Please don't tell people what to post and what not to, that's not your place in an open forum and you're not the voice of everyone, I like those posts. Thanks. item not reviewed by moderator and published

This recipe is featured in:

Weeknight Dinners: Winter