Description
A comforting and creamy Garlic Italian Broccoli Soup made with fresh broccoli florets, fragrant garlic, and onions, simmered in savory vegetable or chicken broth. This easy-to-make soup is blended until smooth and optionally enriched with heavy cream for a velvety finish, perfect for a nutritious and warming meal.
Ingredients
Scale
Vegetables and Aromatics
- 4 cups fresh broccoli florets
- 4 cloves garlic, minced
- 1 medium yellow onion, chopped
Liquids
- 4 cups low-sodium vegetable or chicken broth
- 2 tbsp extra virgin olive oil
- ½ cup heavy cream (optional)
Seasonings
- Salt and pepper to taste
Instructions
- Sauté Aromatics: In a large pot over medium heat, add the olive oil. Once hot, sauté the chopped onion and minced garlic until they become translucent and fragrant, about 5 minutes.
- Add Broccoli: Add the broccoli florets to the pot and stir for 1-2 minutes to coat them with the garlic and onion flavors.
- Add Broth and Boil: Pour in the low-sodium broth and bring the mixture to a gentle boil.
- Simmer: Reduce the heat to low and let the soup simmer for 15 minutes until the broccoli is tender.
- Blend the Soup: Using an immersion blender, blend the soup directly in the pot until smooth, or transfer in batches to a countertop blender.
- Add Cream and Season: If desired, stir in the heavy cream to add richness. Finally, season the soup with salt and pepper to taste before serving.
Notes
- For a dairy-free version, omit the heavy cream or substitute with a plant-based cream.
- Use low-sodium broth to control salt content and adjust seasoning as needed.
- Serve with crusty bread or a sprinkle of grated Parmesan for extra flavor.
- This soup can be stored in the refrigerator for up to 3 days and freezes well for up to 2 months.
