What You’ll Need to Make Broccoli Soup
![(Courtesy of Jennifer Segal)](/_next/image?url=https%3A%2F%2Fimg.theepochtimes.com%2Fassets%2Fuploads%2F2024%2F05%2F27%2Fid5657662-ingredients11.jpg&w=1200&q=75)
For the ingredients, you’ll need the basics, plus white wine and Gruyère, a nutty and earthy-tasting cheese from Switzerland. It is available at most large grocery stores, Whole Foods, or gourmet markets.
How to Make Broccoli Soup
![(Courtesy of Jennifer Segal)](/_next/image?url=https%3A%2F%2Fimg.theepochtimes.com%2Fassets%2Fuploads%2F2024%2F05%2F27%2Fid5657663-chopped-veggies.jpg&w=1200&q=75)
Begin by chopping your vegetables. No need to chop them too finely since they all get puréed in the end.
![(Courtesy of Jennifer Segal)](/_next/image?url=https%3A%2F%2Fimg.theepochtimes.com%2Fassets%2Fuploads%2F2024%2F05%2F27%2Fid5657665-chopped-broccoli1.jpg&w=1200&q=75)
Melt the butter in a large soup pot.
![(Courtesy of Jennifer Segal)](/_next/image?url=https%3A%2F%2Fimg.theepochtimes.com%2Fassets%2Fuploads%2F2024%2F05%2F27%2Fid5657667-melting-butter.jpg&w=1200&q=75)
Cook the onion, garlic, carrots and celery until soft, about 5 minutes.
![(Courtesy of Jennifer Segal)](/_next/image?url=https%3A%2F%2Fimg.theepochtimes.com%2Fassets%2Fuploads%2F2024%2F05%2F27%2Fid5657668-sauteed-veggies.jpg&w=1200&q=75)
Add the white wine and cook until almost completely reduced.
![(Courtesy of Jennifer Segal)](/_next/image?url=https%3A%2F%2Fimg.theepochtimes.com%2Fassets%2Fuploads%2F2024%2F05%2F27%2Fid5657669-adding-wine.jpg&w=1200&q=75)
Add the broccoli, chicken broth, salt and pepper.
![(Courtesy of Jennifer Segal)](/_next/image?url=https%3A%2F%2Fimg.theepochtimes.com%2Fassets%2Fuploads%2F2024%2F05%2F27%2Fid5657670-adding-broth-and-broccoli.jpg&w=1200&q=75)
Bring to a boil, then reduce the heat to low, cover and simmer for about 20 minutes.
![(Courtesy of Jennifer Segal)](/_next/image?url=https%3A%2F%2Fimg.theepochtimes.com%2Fassets%2Fuploads%2F2024%2F05%2F27%2Fid5657671-simmering-soup.jpg&w=1200&q=75)
Add the cream.
![(Courtesy of Jennifer Segal)](/_next/image?url=https%3A%2F%2Fimg.theepochtimes.com%2Fassets%2Fuploads%2F2024%2F05%2F27%2Fid5657672-adding-cream.jpg&w=1200&q=75)
Then purée until smooth.
![(Courtesy of Jennifer Segal)](/_next/image?url=https%3A%2F%2Fimg.theepochtimes.com%2Fassets%2Fuploads%2F2024%2F05%2F27%2Fid5657674-blending-soup.jpg&w=1200&q=75)
Gradually add the cheese, stirring until smooth. Add the nutmeg, then taste and adjust seasoning if necessary.
![(Courtesy of Jennifer Segal)](/_next/image?url=https%3A%2F%2Fimg.theepochtimes.com%2Fassets%2Fuploads%2F2024%2F05%2F27%2Fid5657675-adding-cheese2.jpg&w=1200&q=75)
What You’ll Need to Make the Croutons
While the soup is cooking, make the croutons. You’ll need bread cubes (preferably day old), butter, salt, and pepper.![(Courtesy of Jennifer Segal)](/_next/image?url=https%3A%2F%2Fimg.theepochtimes.com%2Fassets%2Fuploads%2F2024%2F05%2F27%2Fid5657676-crouton-ingredients.jpg&w=1200&q=75)
Bake for about 15 minutes, until the bread cubes are golden brown and crisp.
![(Courtesy of Jennifer Segal)](/_next/image?url=https%3A%2F%2Fimg.theepochtimes.com%2Fassets%2Fuploads%2F2024%2F05%2F27%2Fid5657677-ready-to-bake2.jpg&w=1200&q=75)
Broccoli and Gruyère Soup With Homemade Croutons
Servings: 4-6 Prep Time: 15 Minutes Cook Time: 30 Minutes Total Time: 45 MinutesIngredients
- 3 tablespoons unsalted butter
- 2 small yellow onions, roughly chopped (about 1¾ cups)
- 4 cloves garlic, smashed
- 2 carrots, roughly chopped
- 1 celery stalk, roughly chopped
- ½ cup white wine
- 1 pound broccoli, florets and stems, roughly chopped
- 4 cups (32 oz) low-sodium chicken broth
- 1 teaspoon salt, plus more to taste
- ¼ teaspoon ground black pepper, plus more to taste
- 1 cup heavy cream (or half & half, for a lighter version)
- 1 heaping cup grated Gruyère, packed (you'll need about 3 oz.)
- Pinch nutmeg
- 2 cups cubed French Bread, preferably day old
- 2 tablespoons melted unsalted butter
- Salt and freshly ground black pepper
For the Soup
Melt the butter in a large soup pot over medium heat. Add the onions, garlic, carrots and celery and cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
Add the white wine and cook until almost completely reduced, a few minutes.
Add the broccoli, chicken broth, salt and pepper and bring to a boil. Reduce the heat to low, cover, and simmer for about 20 minutes.
Add the heavy cream; then, use a hand held immersion blender to purée the soup until completely smooth. (Alternatively, cool the soup slightly, then purée in a blender in batches. Be sure to leave the hole in the lid open and cover with a kitchen towel to allow the steam to escape.) Bring the soup to a simmer, then gradually stir in the cheese, stirring until melted. Add the nutmeg, then taste and adjust seasoning if necessary (I usually add about ¼ teaspoon more salt and a few grinds of fresh black pepper). Ladle the soup into bowls and garnish with croutons.
For the Croutons
Preheat the oven to 375 F. Line a baking sheet with aluminum foil for easy clean-up.
Directly on the baking sheet, toss the bread cubes with the melted butter. Sprinkle with a pinch of salt and a few grinds of black pepper. Bake for 13-15 minutes, tossing once, until the bread cubes are golden brown and crisp.
Note: The soup thickens as it sits; add a bit of water to thin it out if necessary.
Nutrition Information
Per serving (6 servings)
Calories: 414, Fat: 31g, Saturated fat: 18g, Carbohydrates: 22g, Sugar: 6g, Fiber: 3g, Protein: 13g, Sodium: 700mg, Cholesterol: 95mg