Farmhouse Cream of Broccoli Soup
A simple, cozy cream of broccoli soup made with frozen broccoli, onion, garlic, and broth, blended smooth and finished with cream. A quiet, nourishing soup that comes together in one pot and pairs perfectly with sourdough or a crusty bread bowl.
Equipment
- Wooden Spoon
Ingredients
- 5 cups broccoli florets
- 1 medium onion chopped
- 2 garlic cloves minced
- 6 cups chicken broth
- 1 cup heavy cream
- 2 tbso olive oil
- Salt and pepper to taste
- Shredded cheddar cheese for garnish
Instructions
- Sauté the base: Warm the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and frozen broccoli and cook for 5–10 minutes, stirring occasionally, until softened and lightly golden. Add the garlic and cook for about 30 seconds, just until fragrant.
- Simmer the soup: Pour in the chicken broth. Bring to a gentle boil, then reduce the heat to low. Cover and simmer for 15–20 minutes, until the broccoli is very tender.
- Blend until smooth: Use an immersion blender to blend the soup directly in the pot until smooth and creamy. If using a blender, work in batches and return the soup to the pot.
- Finish with cream: Stir in the heavy cream and season with salt and pepper to taste. Keep the heat low and let the soup warm through for about 5 minutes.
- Serve simply: Ladle into bowls and top with shredded cheddar cheese. Serve warm with sourdough or in a crusty bread bowl.
Notes
- For best texture, avoid boiling the soup after adding the cream.
- Cheese is best added to individual bowls rather than stirred into the pot.
- If the soup thickens too much, add a splash of warm broth or milk to loosen it.