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Lunch

Cream of Broccoli Soup

This simple and healthy cream of broccoli soup recipe gets its flavor from a mixture of aromatic vegetables, including leeks and celery. Using an immersion blender (or regular blender) gives it a smooth, creamy texture. Enjoy this easy homemade cream of broccoli soup as a comforting appetizer or pair it with a sandwich or salad for lunch or dinner.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

  • 3 tablespoons unsalted butter
  • 2 medium leeks, white and light green parts only, sliced and rinsed
  • ½ cup thinly sliced celery
  • 1 clove garlic, finely chopped
  • 8 cups broccoli florets
  • 4 cups low-sodium vegetable broth or low-sodium chicken broth
  • 1 teaspoon whole fresh thyme leaves
  • ½ teaspoon salt
  • 1 cup half-and-half
  • 2 teaspoons thinly sliced chives

Directions

  1. Melt butter in a large saucepan over medium-high heat. Add leeks and celery; cook, stirring occasionally, until softened, 6 to 8 minutes. Add garlic; cook, stirring constantly, until fragrant, about 1 minute.
  2. Add broccoli and broth; bring to a boil. Reduce heat to medium; cover and cook until the broccoli is tender, about 12 minutes. Stir in thyme and salt. Puree the soup with an immersion blender until smooth, about 2 minutes. (Alternatively, transfer soup, in batches if necessary, to a blender. Remove center piece of blender lid to allow steam to escape; secure lid on blender. Place a clean kitchen towel over opening in lid. Process until smooth, about 2 minutes. Use caution when blending hot liquids.) Add half-and-half and process just until incorporated, about 15 seconds. Serve immediately, topped with chives.