Cream of Broccoli Soup
This cream of broccoli soup is an easy cream of broccoli soup recipe that offers a creamy texture without heavy cream, making it a healthy option for the whole family.
Equipment
- Large saucepan
Ingredients
- 3 tablespoons unsalted butter
- 2 medium leeks, white and light green parts only, sliced and rinsed
- ½ cup thinly sliced celery
- 1 clove garlic, finely chopped
- 8 cups broccoli florets
- 4 cups low-sodium vegetable broth or low-sodium chicken broth
- 1 teaspoon whole fresh thyme leaves
- ½ teaspoon salt
- 1 cup half-and-half
- 2 teaspoons thinly sliced chives
Instructions
- Melt butter in a large saucepan over medium-high heat. Add leeks and celery, stirring occasionally, and cook until softened, 6-8 minutes.
- Add garlic and cook, stirring constantly, for about 1 minute, or until fragrant.
- Add broccoli and broth, then bring to a boil. Reduce heat to medium, cover, and cook for 12 minutes or until the broccoli is tender.
- Stir in thyme and salt for a fresh, herbaceous flavor boost.
- Puree the soup with an immersion blender until smooth, about 2 minutes. (If using a traditional blender, transfer the soup in batches, taking care to remove the lid's center piece to let steam escape.)
- Stir in the half-and-half and blend just until incorporated, about 15 seconds.
- Serve hot, topped with the fresh, vibrant touch of chives.