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Broccoli Soup

  • 50minutes
  • 177calories

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Source: www.food.comReport recipe

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Ingredients Jump to Instructions ↓

  1. 2 tablespoons unsalted butter or 2 tablespoons olive oil

  2. 1 medium onion , sliced

  3. 1 garlic clove , smashed

  4. 1 russet potato , peeled and diced

  5. 1 pinch dried thyme leaves

  6. 1/2 teaspoon kosher salt , plus more as needed

  7. 4 cups chicken broth

  8. 1 (16 ounce) package frozen broccoli , thawed

  9. 2 -4 tablespoons cream or 2 -4 tablespoons half-and-half fresh ground black pepper shaved parmesan cheese or shredded cheddar cheese crumbled bacon

Instructions Jump to Ingredients ↑

  1. Melt the butter in a medium saucepan, over medium heat.

  2. Add the onion and garlic and cook until translucent, about 5 minutes.

  3. Add the potato, thyme, salt, and broth and bring to a boil.

  4. Adjust the heat to maintain a gentle simmer, and cook uncovered until the potato is fork tender, about 10 minutes.

  5. Add the broccoli and simmer for 3 minutes.

  6. Puree the soup in batches in a blender or with an immersion blender.

  7. Return soup to the pot and add the cream. Bring to a simmer, taste, and season with salt and pepper.

  8. Serve with optional toppings. ?

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