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Puréed Broccoli Soup – recipe

pureed broccoli soup


  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup chopped yellow onion
  • 1 clove of garlic, minced
  • 1 1/2 lbs broccoli stems removed
  • 1 ear corn, kernels removed
  • 4 cups vegetable stock (preferably homemade)
  • Dried coriander
  • Sea salt and freshly ground pepper


  • In a stock pot, heat the olive oil over medium heat, add the onion and garlic, and cook until softened and fragrant, about 5 minutes.
  • Add the broccoli, corn, and vegetable stock and bring to a boil.
  • Reduce heat, and simmer over moderate heat until broccoli is tender and breakable with the end of a spoon, about 10 minutes.
  • In two cup increments, transfer the contents to a blender and purée until smooth (or your preferred consistency).
  • Season to taste with salt, pepper, and coriander.

many thanks to  Almost a Chef

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