Creamy Broccoli Soup

Ingredients

Butter

2 tablespoons

Onion

1 medium, diced

Garlic

2 cloves, minced

Broccoli

4 cups, chopped into florets

Vegetable broth

4 cups

Heavy cream

1 cup

Salt

to taste

Black pepper

to taste

Lemon juice

1 tablespoon (optional, for brightness)

Croutons or toasted nuts

for garnish (optional)

Instructions

1. In a large pot, melt the butter over medium heat until foamy.
2. Add the diced onion and minced garlic. Sauté until the onion is soft and translucent, about 5 minutes, stirring occasionally to prevent browning.
3. Stir in the chopped broccoli and pour in the vegetable broth. Increase the heat to bring the mixture to a boil, then reduce to a simmer. Cook for 20 minutes, or until the broccoli is tender.
4. Remove the pot from the heat and allow it to cool for a few minutes for safety.
5. Using an immersion blender, puree the soup until completely smooth. If you don't have an immersion blender, you can carefully transfer the soup in batches to a countertop blender.
6. Return the pureed soup to the pot over low heat. Stir in the heavy cream and the optional lemon juice for extra brightness, cooking for a few minutes until heated through.
7. Season with salt and pepper to taste, adjusting as desired.
8. Serve hot, garnished with croutons or toasted nuts for added texture.