Make a rich and velvety soup featuring fresh broccoli and a strong garlic flavor. This recipe yields a thick, satisfying soup perfect for a simple meal.
Author:Ahazzam
Prep Time:15 min
Cook Time:25 min
Total Time:40 min
Yield:4 servings
Category:Dinner
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 tablespoon olive oil
1 medium yellow onion, chopped
4 cloves garlic, minced
1 pound fresh broccoli florets and stems, chopped
4 cups vegetable broth
1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
1/4 cup all-purpose flour (or gluten-free thickener)
1/2 teaspoon salt
1/4 teaspoon black pepper
Pinch of nutmeg
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onion and cook until soft, about 5 minutes.
Add the minced garlic and cook for 1 minute until fragrant. Do not let the garlic burn.
Sprinkle the flour over the onions and garlic. Stir constantly for 1 minute to cook out the raw flour taste.
Gradually whisk in the vegetable broth until the mixture is smooth.
Add the chopped broccoli, salt, pepper, and nutmeg. Bring the mixture to a boil, then reduce heat and simmer until the broccoli is very tender, about 15 minutes.
Remove the pot from the heat. Use an immersion blender to blend the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a standard blender and blend until smooth, then return it to the pot.
Stir in the heavy cream. Heat gently for 2 minutes until warmed through. Do not boil after adding the cream.
Taste and adjust salt and pepper as needed before serving.
Notes
For an extra thick soup, reserve about 1 cup of the cooked broccoli before blending, then stir it back in after pureeing.
If you prefer a sharper garlic flavor, roast the garlic cloves before mincing and adding them to the soup base.
If the soup is too thick after blending, add a splash more broth or water until you reach your desired consistency.