Ingredients:
- 1 large head of broccoli, chopped into florets
- 1 medium onion, chopped
- 2 cloves of garlic, minced
- 1 medium potato, peeled and diced
- 4 cups vegetable or chicken broth
- 1 cup milk or cream (optional for a creamier soup)
- 2 tablespoons olive oil or butter
- Salt and pepper to taste
- Optional toppings: grated cheese, croutons, chopped parsley
Instructions:
- Prepare the Vegetables:
- Wash and chop the broccoli into florets.
- Peel and dice the potato.
- Chop the onion and mince the garlic.
- Sauté the Onion and Garlic:
- In a large pot, heat the olive oil or butter over medium heat.
- Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
- Add the minced garlic and sauté for another 1-2 minutes, being careful not to let it burn.
- Cook the Vegetables:
- Add the chopped broccoli and diced potato to the pot.
- Pour in the vegetable or chicken broth.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the vegetables are tender.
- Blend the Soup:
- Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, you can use a regular blender. Be sure to blend in batches and be careful with the hot liquid.
- If the soup is too thick, you can add more broth or water to reach your desired consistency.
- Add Milk or Cream (Optional):
- For a creamier soup, stir in the milk or cream.
- Heat the soup gently, but do not bring it to a boil.
- Season and Serve:
- Taste the soup and add salt and pepper as needed.
- Serve hot, garnished with your choice of toppings such as grated cheese, croutons, or chopped parsley.
Tips:
- For added flavor, you can roast the broccoli florets in the oven with a little olive oil and salt before adding them to the soup.
- If you like a bit of a kick, add a pinch of red pepper flakes or a dash of hot sauce.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Enjoy your homemade broccoli soup!
