Cream of Broccoli Soup

Questions About Cream of Broccoli Soup

How to Make Cream of Broccoli Soup

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1. Heat the olive oil in a large saucepan over medium heat. Cook the onion for 5 minutes, until soft, then add the garlic and cook for 30 seconds more.

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2. Add the broccoli and the stock and bring to a boil. Lower the heat and simmer, uncovered, for 12 minutes, until the stems are tender.

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3. Blend the soup with a stick blender, or in batches in a blender, until completely smooth.

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4. Stir in the half-and-half, nutmeg, salt, pepper and lemon juice and warm gently for 2 minutes without letting it boil. Taste and adjust the seasoning.

   Mark done Start 2 min timer

A Few Pointers

• Peel the thick broccoli stems; the tough skin does not blend smooth.
• If the soup is thicker than you like, thin it with a splash of stock rather than water.
• Blend hot soup in batches with the lid ajar and a cloth over it, so the steam can escape.
• Reheat gently; boiling splits the half-and-half.

Swaps and Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

What to Serve With It

A slice of wholegrain bread · A green salad · A spoonful of plain yogurt

Storage

Keeps in the fridge for up to 4 days. Freezes for up to 2 months without the half-and-half; stir it in after reheating.

Cream of Broccoli Soup Nutrition Facts

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.