Since I can remember, my grandmother has been preparing this dish for our family. Any white fish will respond to this. For our family, the preparation of fish had to be flawless. I’m telling you, if you only knew! This dish is definitely a success.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 2 |
Ingredients
- 2 tablespoons butter
- 1 onion, thinly sliced
- 1 small potato, thinly sliced
- 2 cups chopped fresh broccoli
- 1 ½ cups chicken broth
- ¼ teaspoon salt
- ground black pepper to taste
- ½ cup heavy whipping cream
Instructions
- Melt butter in a saucepan; do not brown. Add onion, potato, and broccoli; toss to coat with butter. Press parchment paper over the vegetables; this is called “sweating” and adds better flavor. Cover the pan and simmer very gently until vegetables have softened; do not brown.
- Remove and discard the parchment paper. Add chicken broth and bring to a boil. Reduce the heat and simmer until vegetables are soft.
- Purée with an immersion blender until smooth. Add salt, pepper, and cream. Simmer gently until heated through; do not boil or cream will curdle.
Nutrition Facts
| Calories | 453 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 112 mg |
| Dietary Fiber | 5 g |
| Protein | 10 g |
| Saturated Fat | 21 g |
| Sodium | 1004 mg |
| Sugars | 5 g |
| Fat | 35 g |
| Unsaturated Fat | 0 g |
Reviews
It was simple to make. Didn’t take very long and turned out delicious.
Great flavor. But almost embarrassed to say I forgot buy the potato, so had to use some boxed hash browns. I think that might take it out of the gourmet category. It was still delicious. And will make again…..the gourmet way, next time.
Added half in half instead of heavy whipping cream along with a handful and a half of mixed shredded Mexican cheese.
I’ve always been hesitant to make a cream soup, but this was so easy. I followed the recipe, but used more broth and broccoli as I needed more. 1st time I’ve ever ‘sweated vegetables. I used cooking cream instead and it worked. It would help if some cook times were mentioned.
So easy and so good! I didn’t have cream in the house so I opted for someone’s suggestion of adding oatmeal as a thickener. It worked! Instead of putting this in a blender (because I HATE cleaning the blender), I used my immersion blender right in the pot. Easy peasy! I will definitely be making this again.
It was very yummy my brothers and mom loved it
I’ll make this again. I accompanied it w grilled cheese sandwiches & it tastes great!
Didn’t use the cream.
I added parmesan cheese on top and it was delicious!
Delicious
Fabulous; the best broccoli soup I’ve ever had! I tripled the recipe but only doubled the cream and butter. The potato in it adds another creamy dimension making thickening with a roux unnecessary. DO NOT skip the step of “sweating” the veggies, it is brilliant! Next time I’ll try lightening the recipe up a bit by using even less butter and half and half instead of cream.
I used slightly more stock and cream that was recommended since potatoes tend to absorb liquid. I also used a stick blender directly in the pot.
Great recipe. Have made it a couple times with great reviews from family. I do add grated cheese at the end…because I am a cheese fanatic! I also use a hand blender.
It’s true this recipe is easy, but I thought it could use a few more specifics along the way. Here are the things I did but weren’t called out in the recipe. Left the skin on the potato. I was worried this would make it a weird color, but it was fine. Diced the onion into about 1/2″ x 1/4″. Diced the potato into 1/2″ pieces. Left the broccoli in large florets. This all worked out pretty well because the broccoli was still bright green when the other vegies were soft. Sweating the veggies – I had never done this before and didn’t know what to expect. They seemed ready after 15 minutes. Simmer time – Then everything simmered for 12 minutes until the potatoes were soft. Blended everything except a few veggies. Here are changes I made just because, but the recipe would have been good anyway. Added a splash of dry sherry. Added 1/4 shredded cheddar cheese. Subbed milk for the cream. Added pinch of cayenne and 1/2t of nutmeg. A perfect use for our garden grown broccoli. We were so proud of ourselves!
We loved it. Follow directions, moreorless, and it was super. I used butter and half and half cream – I love dairy – and this was one of the best cream soups I have made (I’m a picky oldish person – my husband, not so much !!!).
This soup is Sooo Good, and Sooo easy. The only thing I did different was to sub. 1/2 the milk for heavy whipping cream. For my own bowl I also added just a 1/2 pinch of smoked paprika … YUM, really gave it some character, and let my hubby make his own choice.
Very delicious. I’m not a good cook at all and managed to mess up the order of things with this. It still turned out great. My 9 & 7 year old (who already like Panera’s broccoli soup) said this was amazing. Simple ingredients and process. I’ll definitely put this in my regular rotation.
This was a very easy soup, I would absolutely make this again. I had a lot more broccoli to use so I quadrupled the recipe. I used vegetable stock instead of chicken. Also add another potato and it makes it creamy without the heavy cream or half and half. It is pretty good on its own, but I jazzed mine up with a squeeze of sriracha, some grated cheddar cheese and a few chili pepitas for texture.
Super good & easy. Being from Wisconsin, we add cheese to everything. I added a 1/2 cup & 1 clove garlic. Will make again. Thanks for submitting. Also, would double or triple the batch next time, far to good to be gone in two bowls.
This was nice and surprisingly light. The flavour is delicate and quite enjoyable. Thank you for the recipe.
Best broccoli soup I have made so far. Good with some finely grated cheddar on top.