Broccoli Soup
Here is an appetizing introduction to the recipe, ranging from 350-500 characters, written before any headings. This creamy broccoli soup is a delightful dish that combines the earthy flavors of fresh broccoli with a hint of garlic and a touch of cream. Perfect as a starter or a light meal, it’s not only easy to make but also packed with nutrients. Ideal for chilly days, this soup will not only satisfy your taste buds but also provide comfort and warmth.
Ingredients
Here is the list of ingredients.
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups broccoli florets
- 3 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Croutons for garnish
Servings and Cooking Time
This recipe makes 4 servings. Preparation time is about 10 minutes, and cooking time is around 20 minutes.
Nutritional Value
Each serving (about 1 cup) contains approximately 250 calories, 15g fat, 20g carbohydrates, and 6g protein. This nutritional value is for one person.
Step-by-Step Cooking Process
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté until translucent.
- Stir in minced garlic and cook for 1 minute.
- Add broccoli florets and sauté for an additional 5 minutes.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and let it simmer for 10-15 minutes until broccoli is tender.
- Using an immersion blender, puree the soup until smooth.
- Stir in the heavy cream and season with salt and pepper.
- Heat the soup gently without boiling.
- Serve hot, garnished with croutons.
Alternative Ingredients
You can substitute heavy cream with coconut milk for a dairy-free version. Vegetable broth can be replaced with chicken broth for a non-vegetarian option. Additionally, adding cheese can enhance flavor.
Serving and Pairings
This broccoli soup pairs well with crusty bread, a fresh green salad, or grilled cheese sandwiches for a satisfying meal. It’s perfect for a light lunch or as a starter for dinner.
Storage and Reheating
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if the soup thickens. Broccoli soup can be frozen for up to 2 months.
Cooking Mistakes
- Don’t overcook the broccoli; it should remain vibrant green.
- Adjust seasoning gradually to avoid oversalting.
- Use fresh ingredients for the best flavor.
- Ensure the immersion blender is fully submerged to avoid splatters.
- Let the soup cool before freezing to maintain texture.
Helpful Tips
- For extra flavor, add a squeeze of lemon juice.
- Top with grated cheese for a richer taste.
- Infuse broth with herbs like thyme or bay leaves.
- Blend in some spinach for added nutrition.
FAQs
Can I make broccoli soup ahead of time?
Yes, you can prepare broccoli soup ahead of time and store it in the refrigerator. It tastes even better the next day as the flavors meld together.
Is broccoli soup healthy?
Absolutely! Broccoli is packed with vitamins and minerals, making this soup a nutritious choice. The cream can be adjusted or omitted to suit dietary preferences.
Can I use frozen broccoli?
Yes, frozen broccoli works well in this recipe. Just add it directly to the pot without thawing it first.
How can I make this soup vegan?
You can make this soup vegan by using coconut milk instead of cream and vegetable broth. It retains great flavor without dairy.
What can I add for extra flavor?
Consider adding spices like nutmeg or red pepper flakes, or even a splash of white wine for a gourmet touch.
Conclusion
This broccoli soup is a delicious and healthy option for any time of the year. With its creamy texture and rich flavor, it’s sure to become a favorite in your household. Easy to prepare and perfect for meal prep, enjoy this comforting bowl of goodness today!
Broccoli Soup
Ingredients
- 1 tablespoon olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 4 cups broccoli florets
- 3 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Croutons for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté until translucent.
- Stir in minced garlic and cook for 1 minute.
- Add broccoli florets and sauté for an additional 5 minutes.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and let it simmer for 10-15 minutes until broccoli is tender.
- Using an immersion blender, puree the soup until smooth.
- Stir in the heavy cream and season with salt and pepper.
- Heat the soup gently without boiling.
- Serve hot, garnished with croutons.
