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| Prep Time | 20-25 minutes |
| Cook Time | 15-20 minutes |
| Servings |
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Ingredients
- 1 tbsp butter
- 1 tbsp olive oil extra-virgin
- 1 onion medium, chopped
- 1 tsp fresh thyme or parsley chopped
- 8 cups broccoli chopped (stems and florets)
- 2 cups water
- 4 cups chicken broth or vegetable broth reduced-sodium
- 1/2 tsp salt
- ground pepper to taste (Fresh)
Instructions
- Heat butter and oil in a Dutch oven over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and thyme (or parsley); cook, stirring, until fragrant, about 10 seconds.
- Stir in broccoli. Add water and broth; bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook until very tender, about 8 minutes.
- Puree the soup in batches in a blender until smooth. (Use caution when pureeing hot liquids.) Stir in half-and-half (if using), salt and pepper.
