Creamy Broccoli Soup

Ingredients

• 2 tablespoons unsalted butter
• 1 whole yellow onion, medium
• 3 whole garlic cloves
• 1.5 pounds fresh broccoli florets
• 4 cups vegetable broth, low-sodium
• ¾ cup heavy cream
• ¾ teaspoon kosher salt
• ¼ teaspoon black pepper, freshly ground
• 1 tablespoon fresh lemon juice
• 1 teaspoon fresh thyme leaves

Instructions

1. 1

   Cut 1 medium yellow onion in half, then slice it into thin half-moons. Peel and mince 3 garlic cloves finely. Cut 1.5 pounds of fresh broccoli florets into bite-sized pieces, about 1 to 1.5 inches — include the tender stems, peeling away the tough outer layer with a paring knife and cutting them into 1/2-inch rounds. Set everything aside on the counter.

2. 2

   Set a 4-quart heavy-bottomed pot over medium heat. Add 2 tablespoons of unsalted butter and let it melt, tilting the pot to coat the bottom evenly. You should smell the butter become fragrant and see it turn pale golden, about 1 minute.

3. 3

   Add the sliced onion and stir with a wooden spoon, breaking up the layers. Cook, stirring occasionally, until the onion turns completely translucent and the edges just begin to soften and turn pale golden, about 5-6 minutes. You'll notice the pot becomes aromatic.

4. 4

   Add the minced garlic and stir constantly for 30 seconds — you want to smell the garlic become fragrant without letting it brown, which would make it bitter.

5. 5

   Add the cut broccoli florets and stems to the pot. Stir well to coat them in the buttery onion mixture. Let them cook undisturbed for 2 minutes so they begin to soften.

6. 6

   Pour in 4 cups of low-sodium vegetable broth and stir to combine, scraping the bottom of the pot with your spoon to release any flavorful bits. Raise the heat to medium-high and bring the liquid to a boil — you'll see large, rolling bubbles breaking the surface, about 6-8 minutes.

7. 7

   Once boiling, reduce the heat to medium and simmer uncovered for 10-12 minutes. The broccoli is done when the florets fall apart easily when you press them against the pot with a spoon — they should be very tender, almost falling to pieces.

8. 8

   Remove the pot from heat and let it cool for 2-3 minutes — this prevents splattering when you blend. Using an immersion blender, blend the soup directly in the pot in slow, steady strokes until completely smooth and creamy, about 1-2 minutes. If you don't have an immersion blender, carefully transfer the soup in batches to a stand blender, blend until smooth, and return it to the pot.

9. 9

   Set the pot back over medium-low heat and stir in 0.75 cup of heavy cream slowly, whisking gently to combine. Heat the soup just until you see small wisps of steam rise from the surface — do not boil, or the cream may separate and the soup will lose its silky texture, about 3-4 minutes.

10. 10

    Taste the soup and season with 0.75 teaspoon of kosher salt and 0.25 teaspoon of freshly ground black pepper. Add 1 tablespoon of fresh lemon juice and stir gently to brighten the flavor — the acid balances the richness of the cream. Taste again and adjust as needed.

11. 11

    Ladle the soup into four bowls, filling each about three-quarters full. Garnish each bowl with a small pinch of fresh thyme leaves. If you like, swirl a small amount of extra cream on top for visual appeal and richness.

Tools you’ll need

• 4-quart heavy-bottomed pot
• wooden spoon
• immersion blender or stand blender
• ladle
• paring knife
• cutting board

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