Cream of Broccoli Soup — Healthy Homemade Crema de Brócoli

Versión en Español

Cream of broccoli soup is broccoli, onion, carrot, and garlic sautéed in olive oil, simmered in chicken broth until tender, blended smooth, and finished with cream and a little thyme for 5 minutes. It takes 20 minutes of preparation and 25 minutes of cooking, and serves 4.

A nutritious, easy soup to eat on its own or as a starter on cold winter days.

How to Make Cream of Broccoli?

Fresh broccoli is best, though packaged broccoli works too, complemented by onion, carrot, garlic, and an optional touch of thyme.

Nutritional Information

Each serving of cream of broccoli soup contains approximately 190 kcal, 4 g of protein, 15 g of fat, 10 g of carbohydrates, 3 g of fiber, 4 g of sugars, and 480 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.

Homemade Cream of Broccoli Soup Recipe

Preparation: 20 minutes
Cooking: 25 minutes
Servings: 4

Ingredients

• 400 g of broccoli
• 250 ml (1 cup) of heavy cream
• 1 onion
• 1 carrot
• 1 garlic clove
• 1 liter (4¼ cups) of chicken broth
• 1 teaspoon of thyme
• Olive oil
• Fine salt
• Black pepper

Instructions

1. Wash the broccoli well, drain, and break into medium florets, removing the thickest stems. Peel and chop the carrot and onion, slice the garlic, and measure the broth.

2. Heat a good splash of olive oil in a large pot over medium high heat and sauté the garlic and onion for 3 to 4 minutes. Add the carrot and broccoli and season with salt and pepper.

3. Cook until the vegetables start to brown. Pour in the broth, stir, cover, and cook over medium heat until the vegetables are tender.

4. Blend until smooth with a hand blender or food processor, return to the pot, and add the cream and the thyme.

5. Stir gently and cook over medium heat for about 5 more minutes until it starts to thicken. Serve right away with a few broccoli florets or fried bread cubes.

Additional Tips

Brown the vegetables

Lightly browning the onion, garlic, and carrot before adding broth caramelizes their sugars for deeper flavor.

Use the stems

Peel the tough outer layer of the stems and add the tender inside to the soup.

Thicken with potato

A small diced potato in the sofrito thickens the soup naturally.

Frequently Asked Questions (FAQs)

1. Can I use the thick broccoli stems?

Yes, it is recommended. Peel the fibrous outer layer; the inside is sweet and tender.

2. How do I keep the soup from being too thin?

Add a small diced potato to the sofrito; its starch thickens the soup naturally.

3. What does thyme add?

Earthy, slightly citrusy notes that cut through the cream and highlight the broccoli.

4. Can I freeze it?

Creamy soups can separate when thawed, so freeze it before adding the cream and add fresh cream when reheating.

Thermomix Version

Chop the garlic, onion, and oil 5 seconds at speed 5 and sauté 3 minutes at 120°C, speed 1. Add the broccoli and broth with the Varoma on top, cook 25 minutes at 100°C, speed 1, then add the cream and blend 1 minute at speed 5 to 10.

Did You Know?

Broccoli comes from the Mediterranean region and is thought to have been first cultivated in Italy.

Recommended

• Cream of Celery Soup Recipe
• Carrot Cream Soup Recipe
• Chicken and Broccoli Stir Fry Recipe
• Easy Homemade Croutons Recipe