Broccoli Soup

Name: Broccoli Soup
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Global
Ingredients: 6 servings Freshly ground black pepper; 454 grams package frozen broccoli, thawed; 820 grams chicken broth, homemade or low-sodium canned; 1 clove garlic, smashed; 2 Tbsps cream or half-and-half, optional; 1 teaspoons kosher salt, plus more as needed; 2 Tbsps unsalted butter or olive oil; 1 medium onion, sliced; 1 russet potato, peeled and diced; 1 pinch Pinch dried thyme leaves

If you have about 50 minutes to spend in the kitchen, Broccoli Soup might be an amazing gluten free recipe to try. This recipe serves 6. This main course has 355 calories, 38g of protein, and 16g of fat per serving. This recipe covers 22% of your daily requirements of vitamins and minerals. Autumn will be even more special with this recipe. This recipe from Foodnetwork requires pepper, kosher salt, half-and-half, and thyme leaves.

Instructions

Melt the butter in a medium saucepan, over medium heat.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Add the onion and garlic and cook until translucent, about 5 minutes.

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Garlic

Onion

Add the potato, thyme, salt, and broth and bring to a boil. Adjust the heat to maintain a gentle simmer, and cook uncovered until the potato is fork tender, about 10 minutes.

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Potato

Broth

Thyme

Salt

Add the broccoli and simmer for 3 minutes.

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Broccoli

Puree the soup in batches in a blender or with an immersion blender. Return soup to the pot and add the cream. Bring to a simmer, taste, and season with salt and pepper.

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Salt And Pepper