• 1 tablespoon olive oil
• 1 1/2 pounds (7 to 8 cups) broccoli, stems peeled and cut into 1-inch chunks, florets broken into medium-sized pieces
• 1 large onion, diced
• 1 tablespoon butter
• 1/4 teaspoon granulated white sugar
• 3 cloves garlic, sliced
• 1 1/2 teaspoons dry mustard
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/8 teaspoon cayenne pepper
• 3 cups chicken or vegetable broth
• 1 1/2 cups whole milk or half & half cream
• salt and freshly ground black pepper
• 6 tablespoons pine nuts, toasted (optional)

1. Heat the oil in a large skillet over medium-high heat. Add the broccoli, then onion, and sauté, stirring frequently until the broccoli starts to turn golden brown, 7 to 8 minutes. Reduce the heat to low and add butter, sugar, and garlic. Continue to cook, stirring occasionally, until the veggies are a rich caramel color, about 10 minutes longer.

2. Add the dried herbs and spices and cook until fragrant, 30 seconds to 1 minute. Add the broth and bring to a simmer over medium-high heat. Reduce the heat to low and simmer, partially covered, until the vegetables are tender, about 10 minutes.

3. Transfer to a food processor and puree in batches.

4. Return soup to the skillet (or pour into a pot if the skillet will not hold the milk). Add enough milk to thin the soup to desired consistency, season with salt and pepper to taste, and heat through. Ladle into bowls, sprinkle pine nuts on top (if using), and serve.

Nutrition Facts

Creamy Broccoli Soup

Amount Per Serving (1 serving)

Calories 131 Calories from Fat 63

% Daily Value*

Total Fat 7g 11%

Saturated Fat 2g 10%

Cholesterol 11mg 4%

Sodium 543mg 23%

Potassium 492mg 14%

Total Carbohydrates 13g 4%

Dietary Fiber 3g 12%

Sugars 6g

Protein 6g 12%

Vitamin A 16.7%

Vitamin C 117.6%

Calcium 13.4%

Iron 6.3%

* Percent Daily Values are based on a 2000 calorie diet.