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Ingredients

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Directions

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  • Place the butter in a large, deep pot over medium-high heat. When the butter is melted, add the shallot and broccoli florets, sprinkle with salt and pepper, and cook until the veggies start to soften, 5 to 8 minutes.

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  • Add the water and bring to a boil. Then, lower the heat so the soup bubbles gently and cook, stirring occasionally, until slightly thickened and broccoli becomes fully tender, about 10 to 15 minutes longer.

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  • Using an immersion blender, puree the soup with the chopped basil leaves in the pan; or let the mixture cool slightly and use a blender to process until smooth. Return the soup to the pan; taste and adjust the seasoning. Serve with a drizzle of olive oil.

Nutrition Facts

121 calories; 10 g total fat; 4 g saturated fat; 230 mg sodium. 8 g carbohydrates; 3 g fiber; 3 g protein;

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