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Ina Garten Cream of Broccoli Soup

Ina Garten Cream of Broccoli Soup recipe
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This recipe is made by slowly cooking onions in butter, simmering fresh broccoli in stock until tender, then blending everything into a smooth soup and finishing with cream. The broccoli is cooked just enough to soften without losing its flavor, and blending creates a velvety texture while keeping the taste clean and balanced.

Ingredients

  • Broccoli – 900 g (2 lb), chopped (stems and florets)

  • Unsalted butter – 3 tablespoons

  • Olive oil – 1 tablespoon

  • Onion – 1 large, chopped

  • Garlic – 2 cloves, minced

  • Vegetable stock or chicken stock – 1 litre (4 cups)

  • Salt – to taste

  • Black pepper – to taste

  • Double cream or heavy cream – 240 ml (1 cup)

  • Fresh lemon juice – 1 tablespoon (optional)

  • Fresh parsley or chives – for garnish

Instructions

  • Soften the base – Heat butter and olive oil in a large pot over medium heat. Add onion and cook for 6–8 minutes until soft and translucent.

  • Add gentle aroma – Stir in garlic and cook for 30 seconds until fragrant, keeping heat low.

  • Cook the broccoli – Add chopped broccoli and stir to coat with the onion mixture.

  • Build the soup – Pour in stock, season lightly with salt and pepper, and bring to a gentle simmer.

  • Simmer until tender – Cook for 15–18 minutes until broccoli is very soft.

  • Blend until smooth – Blend the soup until creamy and velvety.

  • Finish with cream – Return to low heat, stir in cream and lemon juice if using, then adjust seasoning.

Find it online: https://inagartendishes.com/ina-garten-cream-of-broccoli-soup/