Description
Indulge in this velvety creamy broccoli potato soup, a nourishing bowl that brings warmth and comfort to chilly days. Perfect as an appetizer or main dish!
Ingredients
Scale
- 4 cups fresh broccoli florets
- 2 medium russet potatoes, peeled and diced
- 1 medium sweet onion, finely chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream (or coconut milk for a dairy-free option)
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Prepare Your Ingredients: Wash and chop the broccoli into bite-sized pieces. Peel and dice the russet potatoes into small cubes.
- Sauté the Aromatics: In a large pot over medium heat, add olive oil. Toss in the chopped onions and minced garlic. Sauté until translucent, about 3-4 minutes.
- Add Broccoli and Potatoes: Stir in the chopped broccoli and diced potatoes, cooking for an additional minute before adding the vegetable broth.
- Simmer Away: Pour in enough vegetable broth to cover the veggies completely (about four cups). Bring to a boil, then reduce heat to simmer for about 15-20 minutes, or until tender.
- Blend Until Creamy: Use an immersion blender (or transfer carefully to a traditional blender) to blend the soup until smooth and creamy. Return to low heat if needed.
- Finish with Cream: Stir in heavy cream or coconut milk until well combined and heated through without boiling.
- Serve Hot: Ladle into bowls and serve with crusty bread or croutons for added texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 3g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg