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Calories: 139kcal
This cream of broccoli soup is the perfect balance of creamy and light, letting the natural flavor of fresh broccoli shine. Made with a touch of butter instead of heavy cream, this soup is comforting yet won’t weigh you down. Plus, it’s packed with nutrients, making it a wholesome side dish to pair with your favorite sandwiches, salads, or even as a starter for a larger meal. The best part? You use both the broccoli stalks and florets, ensuring nothing goes to waste while adding depth to the flavor.
Ingredients
- 4 tbsp Butter unsalted
- 2 medium yellow onions chopped
- 6 Garlic smashed
- 1¼ tsp Salt divided
- Black Pepper to taste
- 2 pounds Broccoli about 3 large or 4 medium heads
- 1.4 liters Water
- 1-2 tsp Lemon Juice to taste
Optional garnishes:
- 1 drizzle of heavy cream
- Chives chopped
Instructions
Sauté the aromatics:
- Melt 3 tbsp butter in a large pot over medium-low heat. Add the chopped onions, garlic, ¼ tsp salt, and black pepper. Cover and cook, stirring occasionally, until the onions soften and begin to turn golden, about 8-10 minutes.
Prep the broccoli:
- Peel the tough skin from the broccoli stalks and slice the stalks into 1-2 inch chunks. Set aside the florets for later.
Cook the broccoli stalks:
- Add the chopped broccoli stalks to the pot. Pour in 6 cups of water and the remaining 1 tsp salt. Bring to a boil, then reduce to a simmer, cover, and cook for 20-25 minutes until the stalks are tender.
Add the broccoli florets:
- Chop the reserved florets into small pieces. Add them to the pot, cover, and cook for another 4-7 minutes until bright green and tender.
Blend the soup:
- Remove the pot from heat and stir in the remaining 1 tbsp butter. Transfer the soup in batches to a blender and purée until smooth, or use an immersion blender directly in the pot. Return the puréed soup to the pot.
Add lemon and season:
- Stir in 1 tsp lemon juice. Taste and adjust with more salt, pepper, or lemon juice as needed.
Serve and garnish:
- Ladle the soup into bowls and garnish with a drizzle of cream and chopped chives, if desired. Leftovers can be stored in the fridge for up to 4 days or frozen for several months.
Notes
This cream of broccoli soup is smooth and satisfying without being too heavy. A touch of lemon brightens the flavors, while butter gives it a creamy finish without adding too much richness. If you want an even creamier texture, feel free to add a splash of cream just before serving. Perfect for a light lunch or paired with a grilled cheese sandwich for a comforting dinner!
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Estimated Nutrition:
Calories: 139kcal (7%)Carbohydrates: 15g (5%)Protein: 5g (10%)Fat: 8g (12%)Saturated Fat: 5g (31%)Polyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 21mg (7%)Sodium: 616mg (27%)Potassium: 547mg (16%)Fiber: 5g (21%)Sugar: 4g (4%)Vitamin A: 1182IU (24%)Vitamin C: 139mg (168%)Calcium: 95mg (10%)Iron: 1mg (6%)
