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Gallery Easy Cream of Broccoli Soup Recipe Summary prep: 15 mins total: 30 mins Servings: 6
Ingredients Ingredient Checklist 1 tablespoon olive oil 1 medium onion, diced Coarse salt and ground pepper 2 cans (14.5 ounces each) reduced-sodium chicken broth 1 large head broccoli (about 3 pounds), trimmed, stalks peeled, stalks and florets roughly chopped 1 medium baking potato, peeled and finely chopped 1/2 cup heavy cream 1/4 cup fresh lemon juice (from 2 lemons)
Cook’s Notes To freeze: Cool soup to room temperature. Pour about 1 1/2 cups into each of 6 airtight containers, leaving 1 inch of space at the top. Freeze up to 3 months. Thaw in microwave or overnight in refrigerator; warm over low heat.
Gallery Easy Cream of Broccoli Soup
Recipe Summary prep: 15 mins total: 30 mins Servings: 6
Gallery
Easy Cream of Broccoli Soup
Easy Cream of Broccoli Soup
Easy Cream of Broccoli Soup
Recipe Summary prep: 15 mins total: 30 mins Servings: 6
Recipe Summary
prep: 15 mins total: 30 mins
Servings: 6
prep: 15 mins
total: 30 mins
prep:
15 mins
total:
30 mins
Servings: 6
6
Ingredients
Ingredients
- 1 tablespoon olive oil 1 medium onion, diced Coarse salt and ground pepper 2 cans (14.5 ounces each) reduced-sodium chicken broth 1 large head broccoli (about 3 pounds), trimmed, stalks peeled, stalks and florets roughly chopped 1 medium baking potato, peeled and finely chopped 1/2 cup heavy cream 1/4 cup fresh lemon juice (from 2 lemons)
Directions
In a large saucepan, heat oil over medium-high. Add onion; season with salt and pepper. Cook until soft, about 5 minutes. Add broth, broccoli, potato, and 2 cups water; season generously with salt. Bring to a boil. Reduce heat, and simmer until broccoli and potato are just tender, about 4 minutes.
Working in batches, puree soup in a blender (fill it no more than halfway) and return to pot. Stir in cream and lemon juice; season with salt and pepper.
Cook’s Notes To freeze: Cool soup to room temperature. Pour about 1 1/2 cups into each of 6 airtight containers, leaving 1 inch of space at the top. Freeze up to 3 months. Thaw in microwave or overnight in refrigerator; warm over low heat.
Cook’s Notes
To freeze: Cool soup to room temperature. Pour about 1 1/2 cups into each of 6 airtight containers, leaving 1 inch of space at the top. Freeze up to 3 months. Thaw in microwave or overnight in refrigerator; warm over low heat.
Reviews
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All Reviews for Easy Cream of Broccoli Soup
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All Reviews for Easy Cream of Broccoli Soup
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
