Creamy Broccoli Soup

By mhatkinson

Ingredients

• 2 tablespoons olive oil
• 1 bunch broccoli, separated into stems and florets and coarsely chopped
• 1 onion, chopped
• 3 cloves garlic, chopped
• 3 tablespoons all purpose flour
• 4 cups vegetable or chicken stock
• 1/4 to 1/2 cup cream, half and half, milk or soymilk
• 1/2 teaspoon nutmeg
• 2 teaspoons lemon juice
• Salt and freshly ground pepper to taste
• Parmesan cheese, grated, for garnish (optional)

Details

Servings 4
Preparation time 50mins
Cooking time 50mins

Preparation

Step 1

Heat olive oil in a soup pot over medium heat. Add broccoli, onion and garlic and saute, stirring frequently, for 6 minutes or until onion is translucent. Stir in flour and cook, stirring constantly, for 2 minutes. Add stock, whisking to work out any lumps. Bring soup to a boil, reduce heat to low and simmer until broccoli is tender and soup has thickened, about 30 minutes, stirring occasionally.

Transfer soup to a blender and puree until smooth. Return soup to pot and place over low heat. Stir in nutmeg and lemon juice until well combined. Slowly stir in 1/4 cup cream, half and half, milk or soymilk and season with salt and pepper. For a creamier soup, add additional 1/4 cup cream (optional). Serve garnished with Parmesan cheese, if desired.