Easy Broccoli Soup
This Easy Broccoli Soup is a delicious savory blend made with simple ingredients and lots of love! The perfect comfort food in just 30 minutes.
Servings: 6 Servings
Calories: 98.73kcal
Ingredients
- 1 tablespoon butter
- 1 large yellow onion roughly diced
- 2 carrots roughly chopped
- 2 garlic cloves chopped
- 1 ½ pounds fresh or frozen broccoli florets
- 6 cups chicken or vegetable broth
- 1 cup diced potatoes about 1 large or 2 small potatoes
- 1 teaspoon salt
- ½ teaspoon black pepper
- Parmesan rind
- Parmesan cheese
Instructions
- Melt butter in a large pot over medium heat, then add the onions and carrots. Cook, stirring occasionally, until softened, about 5 minutes.
- Stir in the garlic and cook for about 1 minute, being careful not to burn it.
- Toss in chopped broccoli and cubed potatoes, then pour in your broth. Season with salt and pepper and stir to combine.
- Cover the pot and bring the soup to a boil, then reduce the heat to medium-low and let it simmer until the vegetables are tender.
- Remove the pot from heat and use an immersion blender to carefully blend the soup until smooth.
- Drop in the Parmesan rind and let the soup simmer gently on low heat for about 10 minutes to infuse the flavors. Stir occasionally.
- Serve with a generous sprinkle of shredded Parmesan and crusty bread on the side.
Notes
- Chop veggies roughly. This is one of those blended soups so you can do a quick chop of your veggies before adding to the pot for minimal prep time.
- If using a stand blender, allow the soup to cool for 5-10 minutes to avoid splattering and pressure buildup from steam. Avoid overfilling the blender. Fill it halfway or less to prevent hot liquid from splashing out. If your blender has a vent on the lid, use it to let steam escape. If not, remove the small insert on the lid and cover the opening with a kitchen towel while blending. Blend on a low speed. You may have to blend in a couple of batches.
- Don’t throw away the broccoli stems! Use them along with the broccoli tops—they’ll add body and flavor to the soup without any waste.
- Add to the soup. Sprinkle red pepper flakes for some heat or add pastina (small pasta) after blending.
- Store broccoli soup in an airtight container in the refrigerator for 4-5 days. Reheat in the microwave or on the stovetop.
- To freeze, allow the soup to come to room temperature and store it in freezer-safe containers in the freezer for up to 3 months. Defrost overnight or in a pot over low heat to avoid burning.
Nutrition
Serving: 1Serving | Calories: 98.73kcal | Carbohydrates: 18.9g | Protein: 5.96g | Fat: 1.11g | Saturated Fat: 0.23g | Polyunsaturated Fat: 0.19g | Monounsaturated Fat: 0.1g | Cholesterol: 4.97mg | Sodium: 1316.54mg | Potassium: 649.5mg | Fiber: 4.66g | Sugar: 5.09g | Vitamin A: 4114.25IU | Vitamin C: 110.92mg | Calcium: 83.49mg | Iron: 1.4mg
