How to Make Cream of Broccoli Soup
Sweat the Onion. Sweating is the short way of saying: cook the onion until it’s soft and translucent but not brown. You’ll cook it with the butter and oil, along with salt and pepper.
Add the Garlic and Potato. Make sure the potato is cut into evenly-sized chunks so they all finish cooking at the same time. Cook for 5 minutes, stirring occasionally.
Add the Broccoli and Liquid. Broccoli first—stir it in as best you can (the pot will be very full) and cook for 5 minutes, or until it’s a vibrant, happy green. Pour in the broth and milk and let the mixture come to a simmer.
Keep Simmering. Partially cover the pot, reduce the heat a bit for a nice, gentle simmer, and cook for 15 minutes, or until both the broccoli and potatoes are tender.
Puree. Your easiest option is to use an immersion blender to puree the soup in the pot. For a smoother cream of broccoli soup but a little more work, transfer the soup in batches to a countertop blender. If you do this, I recommend letting the soup cool a bit first, venting the blender lid to keep steam from building, and then draping a kitchen towel over the lid to keep soup from splattering out of the vent.
Finish. Stir in the lemon juice, Parmesan, and cayenne. Season to taste, ladle into bowls, garnish how you like, and ENJOY!
