Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 pounds broccoli, chopped
- ¼ teaspoon salt
- 5 cups vegetable broth
- ¼ cup freshly squeezed lemon juice
- ¼ cup shredded Cheddar cheese, or as desired (Optional)
What Makes This Recipe So Good
This soup is packed with nutrients and flavor while keeping carbs low. It’s a great way to enjoy a comforting meal without feeling heavy. Plus, it’s easy to make and perfect for any season.
Practical Cooking Tips
- Use fresh or frozen broccoli for the best texture and taste.
- Cook the broccoli just until tender to keep a bright green color and retain nutrients.
- Blend the soup carefully to get a smooth, creamy consistency without adding cream.
- Cook the broccoli just until tender to keep a bright green color and retain nutrients.
- Blend the soup carefully to get a smooth, creamy consistency without adding cream.
Directions
Lightly heat some oil in a large pot over medium heat. Once the oil feels hot, turn the heat down to low and add the chopped onion and garlic. Cook them gently, stirring occasionally, until they soften up—this usually takes about 3 to 5 minutes. Next, toss in the broccoli, season everything with a bit of salt and pepper, and give it a good stir. Pour in the vegetable broth along with the lemon juice. Cover the pot loosely and let it simmer until the broccoli is nice and tender, which should take around 25 minutes. When it's ready, use an immersion blender to puree the soup until it’s smooth and creamy. Serve it up with a sprinkle of Cheddar cheese on top for a little extra flavor.
How To Serve It Best
Serve warm with a sprinkle of grated Parmesan or a dollop of Greek yogurt for extra creaminess. Pair it with a light salad or some whole-grain crackers to make a balanced meal.
Refrigeration Tips
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if it thickens too much. You can also freeze the soup for up to 2 months.
