Description
A delicious and creamy broccoli soup, perfect for a warm and comforting meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 6 garlic cloves, minced
- 4 cups fresh broccoli florets
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt, to taste
- Ground black pepper, to taste
- Red pepper flakes (optional, for a little heat)
Instructions
- Start with the aromatics: in a large soup pot or Dutch oven, heat the olive oil over medium heat. Once shimmering, add the chopped onion and sauté for about 5 minutes until translucent.
- Add in the minced garlic and cook for another 1-2 minutes, until fragrant.
- Toss in the broccoli florets to the pot and stir to coat them in the garlicky oil. Cook for 2–3 minutes to soften slightly.
- Pour in the vegetable broth, oregano, basil, salt, pepper, and red pepper flakes (if using). Stir well and bring the mixture to a gentle boil.
- Reduce heat to low, cover, and simmer for 10–15 minutes, or until the broccoli is tender enough to mash with a spoon.
- Use an immersion blender directly in the pot to blend the soup until smooth. Alternatively, let it cool slightly and carefully transfer to a blender in batches.
- Taste and adjust the seasonings as needed. A little more salt or a pinch of extra pepper can make all the difference.
- Serve warm into bowls and enjoy as-is, or top with a drizzle of olive oil, fresh herbs, or even some toasted croutons for added texture.
Notes
- This soup can be stored in the refrigerator for up to 5 days.
- For extra creaminess, you can add a splash of cream or a few tablespoons of cream cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 2g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg