This Creamy Broccoli soup is a winner no matter what time of year, but it is particularly delicious and quick and easy to make on a chilly fall or winter evening. It can be a first course or a complete meal when accompanied by crispy whole-wheat sourdough.


1 onion, diced

2 garlic cloves, minced

6 cups broccoli florets and stems, chopped

4 cups water

¼ cup half-and-half cream

salt and pepper to taste

Optional Ingredients

chili flakes


Heat oil in a large pot on medium, add diced onion and cook for 5 minutes. Add minced garlic, and sauté for 1 additional minute.

Add broccoli florets and water. Cover with a lid, bring to a boil, and cook for 15 minutes.

Transfer pot contents to a blender, or use an immersion blender to blend soup completely, until it reaches a perfectly creamy consistency.

Add cream, and season with salt and pepper. Serve creamy broccoli soup with more cream, and the option to top it with chili flakes.


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