Cream of Broccoli Soup Recipe

Cream of Broccoli Soup Recipe

Broccoli is not just one of the healthiest vegetables out there but it is also delicious to have if prepared the right way. The only thing that goes downhill while cooking broccoli is that it tends to get really mushy very soon. To avoid that. It is advised to always steam it or stir-fry it for cooking rather than boiling if you are not an expert. In this soup recipe, the broccoli is stir-fried along with the potatoes so that it cooks evenly and gets combined with the potatoes to form a smooth soup. 

That makes the soup naturally creamy and is induced with lots of health coming from both the potatoes and broccoli. To begin cooking this soup, follow this step by step recipe below!

Ingredients

Uncooked onion(s)

1 medium, chopped

Garlic clove(s)

1 medium clove(s), minced

Uncooked broccoli

2 pound(s), tough ends removed, stems and florets chopped

Fat free chicken broth

4 cup(s), or vegetable broth

Fat free evaporated milk

1 cup(s)

Hot pepper sauce

½ tsp, or to taste

Table salt

¼ tsp, or to taste

Instructions

1. Combine onion and garlic in a 2-quart saucepan with 1/4 cup of water. Simmer until onion is soft, about 10 minutes; spoon vegetables into a large pot.
2. Add broccoli and broth to pot; bring to a boil over high heat. Once soup boils, reduce heat and simmer until broccoli is soft but still green, about 8 minutes. Do not cover pot while broccoli is cooking or it will turn gray.
3. Remove soup from heat; puree until smooth in batches in a blender (be careful not to splatter hot liquid) or puree in pot using an immersion blender. Add evaporated milk and hot pepper sauce to soup; season to taste with salt and pepper. Yields about 1 3/4 cups per serving.

Notes

Fresh chives brighten the flavor of cream soups. Sprinkle 1 teaspoon of minced chives over each serving. Or, if available, garnish each bowl with 1 chive blossom.

Black pepper

¼ tsp, or to taste