Broccoli Soup

Broccoli Soup

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  • Prep Time


  • Total Time


  • Servings



  • 2 tablespoons unsalted butter or olive oil

  • 1 medium onion, sliced

  • 1 clove garlic, smashed

  • 1 russet potato, peeled and diced

  • Pinch dried thyme leaves

  • ½ 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


Melt the butter in a medium saucepan, over medium heat. Add the onion and garlic and cook until translucent, about 5 minutes. Add the potato, thyme, salt, and broth and bring to a boil. Adjust the heat to maintain a gentle simmer, and cook uncovered until the potato is fork tender, about 10 minutes. Add the broccoli and simmer for 3 minutes. Puree the soup in batches in a blender or with an immersion blender. Return soup to the pot and add the cream. Bring to a simmer, taste, and season with salt and pepper. Serve with optional toppings.


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