Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 pound broccoli, chopped
- 4 cups vegetable broth
- 1 cup heavy cream (or coconut cream for a vegan option)
- Salt and pepper to taste
- Grated Parmesan cheese for serving (optional)
- Croutons for serving (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
- Add the minced garlic and sauté for another minute until fragrant.
- Stir in the chopped broccoli and vegetable broth. Bring to a boil, then reduce heat and simmer until the broccoli is tender, about 10-15 minutes.
- Remove from heat and use an immersion blender to puree the soup until smooth.
- Stir in the heavy cream and season with salt and pepper to taste.
- Serve hot, garnished with grated Parmesan cheese and croutons if desired.
Notes
For a vegan version, use coconut cream and skip cheese garnishes. Store in an airtight container for up to three days or freeze for up to three months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 500mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 60mg