Creamy Broccoli Soup with Croutons

By jlynn

Marcia Kiesel's luxuriously creamy soups are the perfect starters for Thanksgiving dinner because they can be made in advance, then reheated and garnished just before serving.

Ingredients

• 2 large (1 3/4 pounds each) heads broccoli, stems peeled
• 2 tablespoon(s) unsalted butter
• 3 tablespoon(s) extra-virgin olive oil
• 1 large onion, coarsely chopped
• 1 quart(s) low-sodium vegetable broth
• 4 cup(s) water
• Salt and freshly ground pepper
• 1/2 cup(s) heavy cream
• 1/2 cup(s) milk
• Bite-size croutons, for serving

Details

Preparation time 60mins
Cooking time 35mins
Adapted from ca.delish.com

Preparation

Step 1

Separate the broccoli stems from the heads. Measure out 3 cups of small florets and reserve. Coarsely chop the remaining broccoli. In a large pot, melt the butter in 1 tablespoon of the olive oil. Add the onion, cover and cook over low heat, stirring occasionally, until softened, about 5 minutes. Add the coarsely chopped broccoli to the pot along with the broth and water and bring to a boil. Cover and simmer over low heat until the broccoli is tender, about 20 minutes. Add 2 cups of the reserved florets, cover and simmer until barely tender, about 5 minutes.
Meanwhile, in a small skillet, heat the remaining 2 tablespoons of olive oil. Add the remaining 1 cup of florets and season with salt and pepper. Cover and cook over moderate heat until richly browned, about 6 minutes.
Working in batches, puree the soup in a blender until very smooth. Transfer the soup to a clean saucepan. Stir in the cream and milk and bring to a simmer over moderate heat, stirring a few times. Season the soup with salt and pepper and ladle into bowls. Garnish with the sautéed florets and croutons and serve.