To create a delicious and creamy broccoli soup, we start by preparing all the necessary ingredients. First, we clean and wash the broccoli well, ensuring that we remove any impurities. Then, we cut the broccoli into smaller pieces, but keep a few florets intact to add at the end, so we can bring a pleasant contrast in texture.
In a large pot, we bring a generous amount of broth (vegetable or meat, depending on preferences) to a boil. We add the whole onion, the peeled and halved carrot, and the pieces of broccoli (except for the few florets we saved). We let the ingredients boil over medium heat until the carrot becomes soft and easily pierced with a fork. When the carrot is cooked, we remove it from the pot and let it cool slightly before slicing it into thin rounds.
After removing the carrot, we take a blender and blend the soup in which the vegetables have cooked until we achieve a smooth and creamy texture. This step is essential to obtain a homogeneous soup full of flavors. Once we have the soup puree, we add the previously sliced carrot rounds and the reserved broccoli florets, which will add flavor and a vibrant color to the dish.
After adding all the ingredients, it is time to incorporate the cream or milk, depending on personal preferences. These will contribute to the creaminess of the soup and a rich, pleasant taste. We let the soup simmer on low heat, being careful not to let it boil, until the broccoli florets become tender but not overly soft, thus maintaining their shape.
Finally, we add cheese, preferably one that melts easily, such as cottage cheese or mozzarella, and mix well until the cheese completely melts and homogenizes into the soup. This addition will not only enhance the flavors but also enrich the texture of the soup, making it even more appetizing. After a few minutes on low heat, the broccoli soup is ready to be served, full of nutrients and flavor, perfect for a comforting meal.
In a large pot, we bring a generous amount of broth (vegetable or meat, depending on preferences) to a boil. We add the whole onion, the peeled and halved carrot, and the pieces of broccoli (except for the few florets we saved). We let the ingredients boil over medium heat until the carrot becomes soft and easily pierced with a fork. When the carrot is cooked, we remove it from the pot and let it cool slightly before slicing it into thin rounds.
After removing the carrot, we take a blender and blend the soup in which the vegetables have cooked until we achieve a smooth and creamy texture. This step is essential to obtain a homogeneous soup full of flavors. Once we have the soup puree, we add the previously sliced carrot rounds and the reserved broccoli florets, which will add flavor and a vibrant color to the dish.
After adding all the ingredients, it is time to incorporate the cream or milk, depending on personal preferences. These will contribute to the creaminess of the soup and a rich, pleasant taste. We let the soup simmer on low heat, being careful not to let it boil, until the broccoli florets become tender but not overly soft, thus maintaining their shape.
Finally, we add cheese, preferably one that melts easily, such as cottage cheese or mozzarella, and mix well until the cheese completely melts and homogenizes into the soup. This addition will not only enhance the flavors but also enrich the texture of the soup, making it even more appetizing. After a few minutes on low heat, the broccoli soup is ready to be served, full of nutrients and flavor, perfect for a comforting meal.
Ingredients
200 g broccoli, 1 teaspoon of finely chopped onion, 1 carrot, 2-3 tablespoons of creamy cheese, 100 ml of full-fat milk or sour cream (not sour), 500 ml of soup (vegetable or meat)