Description
A deliciously creamy broccoli soup that’s perfect for any 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
- 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. This is where the flavor begins to build, so don’t rush it.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Stir in the broccoli florets 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.
- Blend the soup until smooth using an immersion blender, or let it cool slightly and transfer to a blender in batches. For a chunkier texture, only blend half the soup.
- Taste and adjust seasonings as needed, adding more salt or pepper as desired.
- Serve warm in bowls and enjoy as-is, or top with a drizzle of olive oil, fresh herbs, or toasted croutons for added texture.
Notes
- For a vegan option, make sure the vegetable broth is plant-based.
- This soup can be stored in the refrigerator for up to 5 days.
- Garnish with additional herbs for a fresh flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg