Cream of Broccoli Soup

Chop 1 medium white onion.

Cut 6 cups of broccoli, trimming off the brown fibrous end, and cut the florets into smaller pieces.

In a large pot over medium-high heat, heat 3 tablespoons of salted butter and 1 tablespoon of cooking oil.

Once the butter is melted and bubbly, add in the chopped onions and stir.

Cook the onions for about 6-8 minutes until softened.

Add 1 tablespoon of minced garlic and sauté for about 1 more minute.

Stir in 1 teaspoon of dried oregano, 1 teaspoon of dried thyme, and 1/4 cup of white flour, mixing well.

Let the flour cook for about 2 minutes until it browns slightly.

Add 4 cups of vegetable broth, 2 cups of milk, and 2 cups of heavy cream, stirring constantly until it comes to a boil.

Add in the 6 cups of broccoli florets and stir well.

Reduce heat to low and let simmer for about 8-10 minutes until the broccoli is tender and the soup thickens.

Turn off the heat and remove the pot from the stove.

Using an immersion blender, puree the soup until smooth, or transfer to a blender to puree.

Season the soup with salt and pepper to taste.

Equipment Needed

Dietary

Allergens