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Prepare the Vegetables:
Wash and cut the broccoli florets into bite-sized pieces.
Finely chop the onion.
Peel and chop the carrot (optional).
Mince the garlic cloves.
Sauté the Onion:
Heat some vegetable oil in a large pot or Dutch oven over medium heat.
Add the chopped onion and cook until softened and translucent, about 5 minutes.
Add Butter and Garlic:
Add a pat of butter to the pot with the softened onion.
Once melted, add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic.
Cook the Carrot (Optional):
Add the chopped carrot (if using) to the pot and cook for an additional 5 minutes, or until it begins to soften.
Thicken the Soup:
Sprinkle 2-3 tablespoons of flour over the vegetables in the pot.
Stir well to coat the vegetables and cook for 1 minute to cook out the raw flour taste.
Add Broth and Season:
Gradually whisk in 2-3 cups of your chosen broth (vegetable or chicken).
Season with salt and pepper to taste. Bring the mixture to a simmer.
Cook the Broccoli:
Add the broccoli florets to the simmering soup.
Cook for 5-7 minutes, or until the broccoli is tender-crisp. You can adjust the cooking time depending on your desired texture for the broccoli.
Add Cream and Cheese:
Pour in 1 cup of heavy cream (or milk) and stir well to combine.
Add the shredded mozzarella cheese and continue stirring until the cheese is melted and the soup is creamy.
Serve:
Remove the pot from the heat and serve the creamy broccoli soup hot. You can garnish with a sprinkle of additional shredded cheese, croutons, or a drizzle of olive oil.
Nutritional Value:
This soup is a good source of vitamins, minerals, and fiber from the broccoli and other vegetables.
The broth and cream add protein, fat, and calcium.
You can adjust the calorie and fat content by using low-fat or fat-free milk instead of heavy cream.
Healthy Substitutions:
Low-Fat Options: For a lighter version, use low-fat or fat-free milk instead of heavy cream. You can also use low-fat cheese or omit the cheese altogether and rely on the cream for creaminess.
Gluten-Free Option: If you have gluten sensitivities, use a gluten-free flour alternative like almond flour or chickpea flour for the roux (flour and fat mixture). Make sure to check the labels of your broth and cheese as well to ensure they are gluten-free.
Vegetable Broth Option: For a vegan option, use vegetable broth instead of chicken broth and omit the cheese. You can add a pinch of nutritional yeast for a cheesy flavor.
Flavor Variations:
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