Cream of Broccoli Soup

Broccoli is a nutrient-rich superfood that you should eat as often as possible. It helps your health in a variety of ways and has been known to help decrease the risks of cancer. Great to eat on its own with a dip, it also makes a very tasty soup.

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3 tablespoons olive oil
1 cup chopped onion
1 cup chopped leeks
1 large garlic clove, halved
2 cups broccoli heads
2 russet potatoes, cubed
1 tablespoon butter
1 sprig thyme leaves
4 cups chicken broth
1/4 cup 35% cream
Kosher salt to taste

Add the oil to a pot along with the onion, leeks, garlic, thyme, and salt. Cook until translucent, about 5 minutes. Add the potatoes and butter and cook for an additional 2 minutes, tossing frequently. Add the stock to the potatoes along with the broccoli. Simmer for 30 minutes until the stock has reduced and the potatoes are fork-tender.

Using a slotted spoon, remove any large bits of potato and broccoli and insert them into a food processor. Use a fat separator to remove any small bits and them to the processor. Add 1 cup of the remaining liquid in with the vegetables and pulse until smooth. Return the pulsed vegetables to the pot and add the remaining liquid. Stir in the heavy cream and simmer on low heat for an additional 10 minutes. Serve warm.

Serves 4 to 6.

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