Cream of Broccoli Soup - Little Sunny Kitchen

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Notes

Nutrition Label

–+ servings

Prep Time 10

Cook Time 35

Total Time 45

In a large pot or a dutch oven, over medium heat, melt the butter.
Add the celery and the onion, and saute until the veggies are softened (2-3 minutes). Add garlic, and cook for 30 more seconds.
Add the washed broccoli florets and stalks if using, and cover with chicken or vegetable stock. Season with Italian seasoning, half cover with the lid and simmer until the broccoli is tender.
Add the heavy cream, and simmer until the cream is warmed up.
Blend the soup using an immersion blender in the pot, or transfer to a high powdered blender for a super smooth soup (I like to use my vitamix for silky smooth soups).
Return the soup to the pot, and stir in the parmesan until it melts. Adjust the seasonings to your preference (salt & pepper). Serve with a drizzle of lemon juice, olive oil, homemade croutons, and garnish with fresh herbs.

You can use all broccoli florets in the soup, or chop up the stems and use them too. It's up to you. The stems are full of fiber and flavor, so there's no need to waste them!
To reduce the amount of fat in this recipe, you can use half in half rather than heavy cream. The soup won't be quite as creamy, but it will still be tasty.
Store leftovers in an airtight container in the fridge for up to 3 days. This soup reheats well in the microwave or on the stovetop.
To freeze, add to a freezer-safe container and store in the freezer for up to 3 months. Thaw and then reheat to serve.