Ingredients Jump to Instructions ↓

  1. 2 large heads broccoli , stems peeled

  2. 2 tablespoon(s) unsalted butter

  3. 3 tablespoon(s) extra-virgin olive oil

  4. 1 large onion , coarsely chopped

  5. 1 quart(s) low-sodium vegetable broth

  6. 4 cup(s) water Salt and freshly ground pepper

  7. 1/2 cup(s) heavy cream

  8. 1/2 cup(s) milk Bite-size croutons , for serving

Instructions Jump to Ingredients ↑

  1. Separate the broccoli stems from the heads. Measure out 3 cups of small florets and reserve. Coarsely chop the remaining broccoli. In a large pot, melt the butter in 1 tablespoon of the olive oil. Add the onion, cover and cook over low heat, stirring occasionally, until softened, about 5 minutes. Add the coarsely chopped broccoli to the pot along with the broth and water and bring to a boil. Cover and simmer over low heat until the broccoli is tender, about 20 minutes. Add 2 cups of the reserved florets, cover and simmer until barely tender, about 5 minutes. Meanwhile, in a small skillet, heat the remaining 2 tablespoons of olive oil. Add the remaining 1 cup of florets and season with salt and pepper. Cover and cook over moderate heat until richly browned, about 6 minutes. Working in batches, puree the soup in a blender until very smooth. Transfer the soup to a clean saucepan. Stir in the cream and milk and bring to a simmer over moderate heat, stirring a few times. Season the soup with salt and pepper and ladle into bowls. Garnish with the sautéed florets and croutons and serve.


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