Broccoli Soup

Name: Broccoli Soup
Ingredients: pin2 tablespoons unsalted butter or olive oil; 1 medium onion, sliced; 1 clove garlic, smashed; 1 russet potato, peeled and diced; Pinch dried thyme leaves; 1/2 teaspoon kosher salt, plus more as needed; 4 cups chicken broth, homemade or low-sodium canned; 1 (16-ounce) package frozen broccoli, thawed; 2 to 4 tablespoons cream or half-and-half, optional; Freshly ground black pepper; Optional toppings: shaved Parmesan, shredded cheddar or crumbled bacon

11 ingredients

9 steps

Ingredients

pin2 tablespoons unsalted butter or olive oil
1 medium onion, sliced
1 clove garlic, smashed
1 russet potato, peeled and diced
Pinch dried thyme leaves
1/2 teaspoon kosher salt, plus more as needed
4 cups chicken broth, homemade or low-sodium canned
1 (16-ounce) package frozen broccoli, thawed
2 to 4 tablespoons cream or half-and-half, optional
Freshly ground black pepper
Optional toppings: shaved Parmesan, shredded cheddar or crumbled bacon

Directions

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.
8

Bring to a simmer, taste, and season with salt and pepper.
9

Serve with optional toppings.