Ingredients:

  • 2 tablespoons (30ml) olive oil
  • 1 medium yellow onion, chopped (approx. 1 cup / 150g)
  • 2 cloves garlic, minced
  • 4 cups (950ml) chicken or vegetable broth
  • 1 large head of broccoli (about 1.5 lbs / 680g), cut into florets
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup (120ml) heavy cream
  • Salt and freshly ground black pepper to taste
  • Optional: 2 tablespoons grated Parmesan cheese, for garnish
  • Optional: Croutons, for garnish

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add chopped onion and cook until softened and translucent (about 5 minutes). Add minced garlic and cook for another minute until fragrant.
  2. Pour in the chicken or vegetable broth. Add the broccoli florets, thyme, and nutmeg.
  3. Bring the soup to a simmer, then reduce heat to low, cover, and cook until the broccoli is very tender (about 15-20 minutes).
  4. Remove the pot from the heat. Using an immersion blender (or carefully transferring to a regular blender in batches), blend the soup until completely smooth. Be very careful when blending hot liquids.
  5. Stir in the heavy cream and season with salt and pepper to taste.
  6. If necessary, gently heat the soup through (do not boil) after adding the cream.
  7. Ladle the soup into bowls. Garnish with grated Parmesan cheese and/or croutons, if desired. Enjoy this delicious cream of broccoli soup recipe!