Creamy Broccoli Carrot Soup

I love to make this creamy broccoli carrot soup when I’m craving something simple and comforting. 

Using a 7 quart dutch oven, I start by sautéing diced onions and minced garlic in olive oil until they turn golden and fragrant. The broccoli and carrots are simmered until they become tender and full of flavor. Then, I blended them into a silky puree with my immersion blender, creating a base that's both hearty and velvety. You can also use a regular blender.

To achieve the creaminess that defines the soup, I use heavy cream, infusing the broth with a smooth texture

For a final touch, consider garnishing your bowl with a sprinkle of finely chopped fresh parsley, a drizzle of cream, and red pepper flakes. These additions not only enhance the visual appeal but also elevate the overall experience.

broccoli carrot, creamy, soup

dinner, lunch

American

Yield: 6

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Creamy Broccoli Carrot Soup

Prep time: 10 MinCook time: 35 MinTotal time: 45 Min

Creamy broccoli carrot soup is a velvety, nutritious, and flavorful soup that combines the earthy taste of broccoli with the sweetness of carrots. This soup is a comforting and satisfying dish that not only warms the soul but also provides essential nutrients!

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Ingredients

• 2 tablespoons olive oil
• ½ cup chopped onion
• 3 cloves garlic, minced
• 2 cups broccoli florets
• 1 cup sliced carrots
• 4 cups vegetable broth
• ½ cup heavy cream
• salt and pepper to taste
• red pepper flakes (optional)

Instructions

1. In a dutch oven, heat olive oil over medium heat.
2. Add onions and garlic, sauté until translucent.
3. Add broccoli and carrots, cook for 5 minutes.
4. Pour in vegetable broth and bring to a boil.
5. Simmer for 20 minutes or until vegetables are tender.
6. Use a blender or an immersion blender to puree the soup.
7. Return the soup to the dutch oven, stir in heavy cream, and season with salt and pepper.
8. Simmer for an additional minute, then serve.
9. Garnish with a drizzle of cream and a dash of red pepper flakes, if desired. Enjoy!

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