Classic Cream of Broccoli Soup

Name: Classic Cream of Broccoli Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 2 tablespoons olive oil; 1 medium onion (chopped); 2 cloves garlic (minced); 4 cups broccoli (florets and stems, chopped); 1 medium potato (peeled and diced); 4 cups vegetable stock (low sodium); 1 cup milk; Salt and pepper to taste; 1 cup cheddar cheese (grated)

40 min 4 servings Easy

All Recipes

Classic Cream of Broccoli Soup

A luscious classic potage au brocoli with potato, offering a vibrant green hue and a touch of cheddar variation.

Prep

15 min

Cook

25 min

Total

40 min

Servings

Difficulty

Easy

Cream of Broccoli Soup, or 'potage au brocoli', is a comforting dish perfect for any season. This classic recipe brings together the earthy flavours of fresh broccoli and the creamy texture of potatoes to create a satisfying and vibrant soup. This soup is not only a delight to the palate but also a feast for the eyes with its bright green colour. By carefully timing the cooking process and blending the ingredients rapidly, the soup retains its fresh, verdant hue. Whether served as a starter or a main course, this soup is sure to impress.

Ingredients

Servings

Soup Base

Cheddar Variation

Instructions

Sauté Onions and Garlic

In a large pot, heat olive oil over medium heat. Add chopped onion and garlic, sauté until onion is translucent, about 5 minutes.

Pro tip: Avoid browning the onions to keep the soup's colour vibrant.

Add Broccoli and Potato

Stir in the chopped broccoli and diced potato, cooking for another 3 minutes until they begin to soften.

Pro tip: Cut vegetables into uniform sizes for even cooking.

Pour in Broth

Add the vegetable stock to the pot. Bring to a boil, then reduce heat to simmer for 15 minutes, until broccoli and potato are tender.

Pro tip: Simmer gently to prevent overcooking the broccoli.

Blend the Soup

Remove the pot from heat. Use an immersion blender to puree the soup until smooth. Ensure all chunks are blended for a creamy texture.

Pro tip: Blend in batches if using a countertop blender to avoid overflow.

Add Milk

Stir in the milk, returning the pot to low heat. Warm through, do not boil.

Pro tip: Warming rather than boiling prevents the milk from curdling.

Season and Serve

Season with salt and pepper to taste. For the cheddar variation, stir in grated cheddar until melted before serving.

Pro tip: Serve immediately for the best flavour and texture.

💡

Tips & Tricks

<ul><li>Use fresh, young broccoli for the best flavour and colour.</li><li>Cook the broccoli briefly to maintain its bright green colour.</li><li>Blend the soup quickly to ensure a smooth texture.</li><li>Add cheddar for a creamy, savoury variation.</li></ul>

Serving Suggestions

Serve this Cream of Broccoli Soup with a crusty baguette or a simple green salad for a complete meal. For a twist, try adding a handful of grated cheddar to each bowl before serving, allowing it to melt into the smooth soup. Make a large batch and store leftovers in the fridge for up to three days, or freeze for up to two months. When reheating, do so gently to maintain the soup's creamy texture.