Soupe au brocoli et aux pommes de terre is a comforting, creamy dish that combines the earthy flavors of broccoli with the heartiness of potatoes.
This classic soup is not only delicious but also packed with nutrients, making it a perfect meal for colder days or when you crave something warm and nourishing.
The broccoli adds a healthy dose of fiber, vitamins, and antioxidants, while the potatoes lend a rich, creamy texture.
Whether served as a starter or a light meal, this soup can be easily customized to suit a variety of tastes, from adding cheese for extra creaminess to incorporating spices for a little heat.
Ingredients
4 cuillères à soupe de beurre non salé
1 gros oignon haché
2 gousses d’ail hachées
4 tasses de bouillon de poulet ou de légumes
4 grosses pommes de terre pelées et coupées en dés
3 tasses de fleurons de brocoli hachés
2 grosses carottes pelées et coupées en dés
1 tasse crème épaisse
2 tasses de fromage cheddar râpé– Sel et poivre, au goût
1/2 cuillère à café de paprika
1/2 cuillère à café de thym séché
1/2 cuillère à café de basilic séché
Persil frais haché pour la garniture
Preparation
Sauter l’oignon et l’ail :
Dans une grande casserole ou une cocotte, faire fondre le beurre à feu moyen.
Ajouter l’oignon émincé et faire revenir jusqu’à ce qu’il devienne tendre et translucide, environ 5 minutes.
Ajouter l’ail émincé et cuire encore 1 minute, jusqu’à ce qu’il soit parfumé.
Ajoutez les légumes :
Ajoutez les pommes de terre en dés, le brocoli haché et les carottes en dés dans la casserole.
Versez le bouillon de poulet ou de légumes et mélangez.3. Laisser mijoter la soupe :
Portez la soupe à ébullition, puis réduisez le feu et laissez mijoter pendant environ 15 à 20 minutes, ou jusqu’à ce que les légumes soient tendres.
4. Ajouter la crème et le fromage :
Incorporer la crème épaisse et le cheddar râpé jusqu’à ce que le fromage soit complètement fondu et que la soupe soit crémeuse.
Ajoutez le paprika, le thym séché et le basilic séché.
Assaisonnez avec du sel et du poivre selon votre goût.PUBLICITÉ5. Mélanger (facultatif) :
Pour une texture plus onctueuse, vous pouvez utiliser un mélangeur à immersion pour mélanger une partie de la soupe jusqu’à obtenir la consistance souhaitée.
Si vous préférez une soupe plus épaisse, sautez cette étape.6. Servir :
Verser la soupe dans des bols et garnir de persil frais haché.
Savourez votre soupe copieuse et crémeuse au brocoli et au fromage de pomme de terre !
Here are some great variations and tips for making Broccoli and Potato Soup (Soupe au Brocoli et aux Pommes de Terre):
Variations:
Cheesy Broccoli Potato Soup: Add 1-2 cups of shredded cheddar or parmesan cheese after blending for a creamy, cheesy flavor.
Creamy Version: Stir in a cup of heavy cream, half-and-half, or coconut milk towards the end of cooking for extra creaminess.
Vegan Option: Replace any dairy (milk or cream) with non-dairy alternatives like almond milk or cashew cream, and use vegetable broth instead of chicken broth.
Bacon Topping: Sprinkle crispy bacon bits on top before serving for a smoky, savory touch.
Spiced-Up Soup: Add a pinch of cayenne pepper, smoked paprika, or curry powder for an extra kick.
Leeks & Garlic: Replace or supplement onions with leeks, and add more garlic for an aromatic twist.
Thicker Soup: Add a handful of cauliflower florets along with the potatoes for extra thickness or stir in some instant mashed potato flakes.
Chunky Style: Instead of pureeing the entire soup, only blend half of it for a chunky texture with whole pieces of broccoli and potato.
Greens Add-In: Stir in spinach, kale, or Swiss chard at the end of cooking for added nutrition.
Tips:
Roast the Vegetables: Roast the broccoli and potatoes in the oven with olive oil and garlic before adding to the soup for a deeper, richer flavor.
Blending: Use an immersion blender for convenience or blend in batches using a traditional blender, but allow the soup to cool slightly to avoid splatters.
Seasoning: Taste and season as you go. Potatoes can soak up salt, so adjust according to preference.
Make it Heartier: Add protein like shredded chicken, ham, or chickpeas to make the soup more filling.
Storage: This soup can be stored in the refrigerator for 3-4 days or frozen for up to 3 months. Reheat gently to avoid overcooking the broccoli.
Garnish Ideas: Top with croutons, a drizzle of olive oil, shredded cheese, or fresh herbs like parsley or chives for added texture and flavor.
These variations and tips will allow you to personalize your Broccoli and Potato Soup and enhance its flavor!
Here is the approximate nutritional information for one serving (about 1 cup) of Broccoli and Potato Soup:
Calories: 150-200 kcal
Protein: 4-6g
Fat: 6-10g
Saturated Fat: 2-4g
Carbohydrates: 20-25g
Sugars: 3-4g
Fiber: 3-5g
Cholesterol: 10-20mg (if dairy is used)
Sodium: 400-600mg (depending on broth and seasoning)
Key Factors:
Broccoli is high in fiber, vitamin C, and vitamin K, making it a nutritious base for the soup.
Potatoes provide carbohydrates and are a good source of potassium and vitamin B6.
Fat Content: Can vary depending on whether you use butter, oil, cream, or cheese. For a lower fat version, reduce or skip cream and cheese.
Protein: Mostly comes from broccoli and dairy (if used), but can be increased by adding cheese or proteins like chicken.
Sodium: Can be controlled by using low-sodium broth and adjusting the amount of added salt.
This is a general estimate, and actual nutrition can vary based on the specific ingredients and portions used.
For a lighter version, you can reduce the cream and fat content or substitute with plant-based alternatives.
Enjoy!