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