For a vegan variation, substitute olive oil for butter and use vegetable broth instead of chicken broth. You can also use cashew cream or coconut milk instead of half-and-half for a richer, plant-based option. If you don't have pine nuts, try using toasted pumpkin seeds or sunflower seeds for a similar crunchy texture. For a spicier soup, increase the amount of cayenne pepper to your liking.
Creamy Broccoli With Mustard Soup
-
PREP TIME0 mins
-
COOK TIME0 mins
-
TOTAL TIME0 mins
-
SERVING8 People
-
VIEWS29
Indulge in the velvety embrace of this Creamy Broccoli and Mustard Soup, a symphony of flavors that elevates simple ingredients to gourmet heights. The sweetness of caramelized vegetables dances with the subtle tang of mustard, creating a comforting yet sophisticated experience.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate11 g
-
Cholesterol21 mg
-
Fiber3 g
-
Protein5 g
-
Saturated Fat5 g
-
Sodium58 mg
-
Sugar3 g
-
Fat13 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepHeat the olive oil in a large, deep sauté pan or Dutch oven over medium-high heat until shimmering. (1 minute)
02
StepAdd the broccoli and onion; sauté, stirring infrequently at first to allow browning, then more frequently, until the vegetables begin to develop a rich, golden-brown color. (7-8 minutes)
03
StepReduce the heat to low and add the butter, sugar, and sliced garlic. Continue cooking, stirring occasionally, until all the vegetables are deeply caramelized and fragrant. (8-10 minutes)
04
StepStir in the dry mustard, basil, oregano, and cayenne pepper. Sauté until fragrant, being careful not to burn the spices. (30 seconds-1 minute)
05
StepPour in the chicken broth; bring to a simmer over medium-high heat. Reduce the heat to low, cover partially, and simmer until the broccoli is very tender. (10 minutes)
06
StepCarefully transfer the soup to a blender (or use an immersion blender directly in the pot) and puree until completely smooth. For a traditional blender, vent the lid to prevent pressure buildup and cover with a towel. (30 seconds -1 minute)
07
StepReturn the pureed soup to the pan. Stir in the half-and-half (or milk) until the soup reaches your desired consistency. Season to taste with salt and pepper.
08
StepGently heat through, being careful not to boil. Ladle into bowls, garnish with toasted pine nuts or homemade croutons, and serve immediately.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
LATEST RECIPES
-
1 -
2 -
3 -
4 -
5
Violette Bins
May 29, 2025Emily L.: "So easy to make and perfect for a chilly evening. I substituted almond milk, and it was still creamy and wonderful.
Collin Shanahan
May 27, 2025Jessica P.: "I found the soup a bit bland, so I added a splash of white wine vinegar at the end, which perked it up nicely.
Wendy Jerde
May 22, 2025Linda S.: "This soup is now a staple in my house. My kids even enjoy eating their vegetables now!
Beth Medhurst
Apr 4, 2025David K.: "The toasted pine nuts are a fantastic touch! I will definitely be making this again.
Valentine Yost
Apr 3, 2025Karen T.: "I was skeptical about the mustard, but it really works! This is a comforting and flavorful soup.
Abbie Mraz
Mar 14, 2025Michael R.: "Great recipe! Next time, I might try adding some parmesan cheese for extra richness.
Conrad Ankunding
Feb 26, 2025John B.: "I added a little bit of roasted garlic to the recipe, and it turned out amazing! Thanks for sharing.
Frederique Weimann
Feb 16, 2025Sarah M.: "This soup is absolutely delicious! The mustard adds such a unique flavor. My family loved it!