This might be the best soup I've made. It's got great texture, aroma, simple ingredients and it's packed with nutrients! I love to freeze half of it only to find a perfect mid-week surprise that I only have to thaw out.

As with anything that's good, this recipe starts with a garlic, onion and celery sofrito.

The star of this soup has to be your broccoli florets. I prefer to use organically grown.

If you grow your own herbs that's ideal! There's nothing like the aroma and taste of fresh oregano and thyme.

At this point you're going to want to serve the broccoli on a plate and eat it! But hold on, the soup's not ready yet.

Now it's time to add the broth. Homemade broth is best, but any broth will do. When your mixture is ready it's time to place in the blender and puree.

All that's left is the most luxurious part of this recipe-- adding the cream. Heavy cream will taste best of course, but you can also use half and half.

Serve with plain crusty bread or topped with parmesan cheese. Leftovers are good in an air tight container in the fridge for up to 4 days . You may freeze for up to 4 months.

broccoli soup - creamy and healthy!

Rated 3 stars by 20 users

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Category

Soup

Servings

4

Prep Time

45 minutes

Cook Time

25 minutes

This soup is light, bright, healthy and fresh. It's also the perfect nourishing comfort food. I love pairing it with a toasty piece of hearty bread, my favorite is sourdough topped with parmesan cheese and a dollop of cream.

Ingredients

• ¼ cup extra virgin olive oil
  

• 1 yellow onion, finely chopped

• 4 garlic cloves, minced
  

• 3 stalks of celery, diced
  

• 2 tbsp fresh oregano

• 1 tbsp fresh thyme

• 2 cups broccoli florets
  

• 2 cups chicken or vegetable broth (plus more, as needed)
  

• 1 tsp high quality salt (or more to taste)

• 1/4 tsp freshly ground pepper (or more to taste)

  
  

• 1/2 cup heavy cream or half and half

Directions

1. In a large pan over medium heat add olive oil, onion, garlic, celery, and herbs. Stir veggies in oil, then cook for 10 minutes. 
   

2. Add broccoli, broth, and salt and pepper to the pot. Add more broth as needed to cover all of the veggies. Stir to mix well and cook for 15 minutes. Turn off heat.
   

3. Place in a blender in batches. It's optional to leave some chunks of veggies if you prefer more texture. Once the soup is blended stir in the cream. Taste and adjust salt and pepper as desired. Serve with crusty bread.