Creamy Broccoli Soup

Ingredients

· 1 T extra virgin olive oil

· 1 small yellow onion, diced

· 3 cloves garlic, sliced

· 1 lb fresh broccoli

· 4 cups low sodium chicken broth

· 1 1/2 tsp salt

· 1/2 tsp pepper

· 1/2 tsp dried thyme

Directions

Heat oil in a heavy pot or Dutch oven. Add onion and cook until translucent, about 3 minutes. Add sliced garlic and cook for 1 minute.

Add the broccoli, chicken broth and thyme. Bring to a boil, then reduce heat and simmer until the broccoli is soft, approximately 10 minutes. Remove from heat and cool for a few minutes.

Remove 1 cup of broccoli from the pot and set aside. Using your immersion blender, puree the soup until smooth. Add the salt and pepper. Add back the reserved broccoli and blend to slightly chop the added broccoli. Taste and adjust seasonings. Reheat before serving.

You can make this a cream of broccoli soup at this point if you wish. Make a white sauce by heating 2 tablespoons of butter with 2 tablespoons of flour over medium heat. Cook for 1-2 minutes. Add 1 cup of light cream. Cook together until the mixture thickens, about 5 minutes. Add to your broccoli soup, taste for seasoning and enjoy!