Broccoli Soup

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  • Level: Easy
  • Total: 50 min
  • Prep: 25 min
  • Cook: 25 min
  • Yield: 4 to 6 servings
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2 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


  1. 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.
  2. 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.
  3. Serve with optional toppings.
  4. Copyright 2003 Television Food Network, G.P. All rights reserved
  5. Optional toppings: shaved Parmesan, shredded cheddar or crumbled bacon .