Broccoli potato soup with thyme
Broccoli potato soup with thyme is a comforting dish that combines earthy broccoli and potato flavors, enhanced by aromatic thyme and cream. It's easy to make, perfect for chilly days, and leaves you feeling nourished.
Cook time 25 min
Prep time 12 min
Ingredients:
2 tbsp olive oil1 onion
1 garlic clove
1 potato
1 tsp dried thyme
1/2 tsp salt
4 cups chicken broth
1 package broccoli
4 tbsp heavy whipping cream
1 dash black pepper
Broccoli potato soup with thyme is a comforting and nourishing dish, perfect for chilly days. This recipe combines the earthy flavors of broccoli and potato, enhanced with aromatic thyme and a touch of creaminess. It's easy to make and full of wholesome ingredients that will leave you feeling satisfied and warm.
Instructions:
- Chop the onion and garlic.
- Peel and dice the potato.
- Roughly chop the broccoli.
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
- Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Add the diced potato, dried thyme, and salt to the pot. Stir to evenly coat the vegetables with the oil and spices.
- Pour in the chicken broth, bringing the mixture to a boil.
- Reduce the heat to a simmer and cook for about 10 minutes, or until the potatoes begin to soften.
- Add the chopped broccoli to the pot.
- Continue to simmer for another 8-10 minutes, or until the broccoli is tender and the potatoes are fully cooked.
- Remove the pot from heat.
- Use an immersion blender to purée the soup until smooth. Alternatively, carefully transfer the soup in batches to a countertop blender and blend until smooth. Be cautious of the hot liquid.
- Return the puréed soup to the pot (if you used a countertop blender).
- Stir in the heavy whipping cream until fully incorporated.
- Season with a dash of black pepper to taste.
- Ladle the soup into bowls.
- Optionally, garnish with a sprinkle of additional thyme or a drizzle of olive oil.
- Serve the soup hot, accompanied by crusty bread or a side salad if desired.
There you have it—a simple yet delicious broccoli potato soup with thyme. The flavors blend beautifully to create a rich and creamy soup that's perfect for any occasion. Serve it with crusty bread or enjoy it on its own for a comforting meal.
Broccoli potato soup with thyme FAQ:
Store leftover broccoli potato soup in an airtight container in the refrigerator for up to 3-4 days. To reheat, gradually warm it on the stove, adding a splash of broth or water if it thickens.
The potatoes should be fork-tender, usually after about 10 minutes of simmering. The broccoli will be bright green and easily pierced with a fork after another 8-10 minutes. Both should be soft but not mushy.
Yes, you can substitute heavy whipping cream with half-and-half or a non-dairy milk like almond or oat milk for a lighter option. However, this may alter the creaminess of the soup.
A large pot of at least 4 to 5 quarts is recommended to accommodate all the ingredients and provide enough space for simmering without spilling.
If your soup is too thin, you can thicken it by blending a portion of it back into the pot until you reach the desired consistency. Alternatively, you can add a small amount of cooked, mashed potato or a cornstarch slurry (mix cornstarch with cold water and stir it in).
Cooking Tips:
- When sautéing the onion and garlic, make sure to do it over medium heat to avoid burning and ensure they release their maximum flavor.
- Cut the potato into small, even cubes to ensure they cook quickly and evenly.
- Feel free to use fresh thyme instead of dried thyme for an even more aromatic soup. Typically, a teaspoon of dried thyme can be substituted with a tablespoon of fresh thyme.
- If you prefer a smoother texture, you can blend the soup using an immersion blender after adding the broccoli and cooking until tender.
- Add the heavy whipping cream at the end of cooking and mix well to avoid curdling.
- Adjust the seasoning, especially salt and pepper, to your taste preference just before serving.
Nutrition Facts
4 ServingsCalories 180kcal
Protein 8g
Carbohydrates 24g
Fiber 4.28g
Sugar 4.33g
Fat 13g
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