Broccoli Soup Recipe

This broccoli soup recipe may take half an hour, but 20 minutes of those are hands-free. Let it simmer in the back while you get on with other tasks.

cook TIME 23 mins
prep TIME 7 mins
total TIME 30 mins

Course: Side DishCuisine: American

Servings: 4 servings

Calories: 181 kcal

Author: Tuyet Pham, Luna Regina

Ingredients (13)

8 oz broccoli cut into small florets and washed
1 tbsp olive oil
2 oz onions finely chopped
6 oz potatoes peeled, quartered, and sliced
1 cup unsalted chicken broth
2 tbsp heavy cream
0.5 oz cheddar shredded
1/4 tsp salt
1/4 tsp ground black pepper
3/4 cup whole milk
0.25 oz bacon pan-fried, baked, or air-fried, then crumbled
1 oz French baguette cut into 1” cubes
2 tbsp parsley finely chopped

INSTRUCTIONS

Cook:

Heat 1 tbsp olive oil in a non-stick skillet over medium heat. Add 2 oz chopped onions. Stir for about 30 seconds or until they become translucent.

Add 8 oz broccoli and 6 oz potatoes. Stir to cook for about 2 minutes.

Pour in 1 cup chicken broth, 3/4 cup whole milk, and season it with 1/4 tsp salt and 1/4 tsp pepper. Simmer for 20 minutes on medium heat.

Stir in 2 tbsp heavy cream.

Blend everything together with an immersion blender. You can use your regular blender, but do it in 2 or 3 batches for safety reasons.

Place 1 oz bread into the air fryer and cook at 350°F for 3 minutes.

Ladle the soup into serving bowls. Divide the croutons, 0.25 oz bacon, 0.5 oz shredded cheddar and 2 tbsp parsley evenly into four parts, and top the bowls. Enjoy.

Nutrition