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Creamy Broccoli Soup

Easy broccoli soup with potatoes, heavy cream and shallot for an extra flavor boost.
Prep Time10 minutes
Cook Time25 minutes
Course: Soup
Cuisine: soup
Keyword: broccoli soup, creamy broccoli soup
Author: Ester van Boesschoten

Ingredients

  • 1 Tablespoon Unsalted butter substitute oil if you prefer
  • 1 Shallot chopped
  • 2 Cloves Garlic minced
  • 12 Oz Broccoli (340 gram)
  • 2-3 Gold potatoes peeled and cubbed
  • 1 Teaspoon Salt
  • 1/4 Teaspoon Turmeric
  • 1/4 Teaspoon Black pepper freshly ground
  • 1/2 Teaspoon Sambal oelek
  • 32 Oz Chicken bone broth (945 ml) can use vegetable stock if preferred
  • 1 Tablespoon Lemon juice More or less to taste
  • 1-2 Tablespoon Heavy whipping cream More or less to taste

Instructions

  • Melt the butter in a pan. Sauté shallot until it is soft and light brown on medium low with a pinch of salt. Watch closely to avoid burning (4 -5 minutes).
  • Add the minced garlic and sauté for 30 seconds.
  • Add the chopped broccoli, potatoes, salt, pepper, turmeric. Stir and cook until the broccoli turns a bright green color. Then add sambal oelek and stir for 30 seconds.
  • Slowly add in the broth and bring it to a boil. Once it is boiling, turn down the heat to low and let it simmer until the broccoli and potatoes are tender and soft. This takes around 15-20 minutes.
  • Blend the soup to preferred consistency. Add lemon juice and heavy whipping cream to taste. Stir until combined. Taste and add additional spices if needed. Enjoy!