Creamy Broccoli Soup with Burnt Garlic & Orange Zest
25 minutes
760 reads
About Creamy Broccoli Soup with Burnt Garlic & Orange Zest
Indulge in this luxuriously creamy broccoli soup, elevated by the unique flavors of burnt garlic and bright orange zest. This lighter take on a classic uses low-fat milk instead of heavy cream, making it a healthy and satisfying meal any time of day.The simple yet sophisticated flavor profile is achieved by expertly sautéing broccoli with aromatic garlic, shallots, and oregano. A surprising burst of burnt garlic and zesty orange in the finishing drizzle takes this soup to another level!Serve it hot with crusty bread for a comforting experience, or chill for a refreshing summer soup. This recipe is perfect for weeknight dinners or elegant gatherings.
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Recipe Time & More
Prep10 minutes
Cook15 minutes
Total25 minutes
Ingredients
For the Soup
- 1 large head Broccoli cut into florets
- 6 cloves Garlic finely chopped; 1 clove reserved for garnish
- 2 Shallots roughly chopped
- 2 cup Milk low-fat
- 2 tbsp Olive Oil extra virgin
- 2 tbsp Butter at room temperature, unsalted
- 1 tbsp Oregano dried flakes
- 1/2 tbsp Pepper black, freshly ground preferred, ground
- 1 cup Vegetable Stock low-sodium, or water
- 1.5 tsp Salt or to taste
For the Orange-Burnt Garlic Drizzle
- 2 tbsp Orange Juice freshly squeezed
- 1/4 tbsp Orange Zest
Instructions
Prepare the Broccoli
- Wash broccoli florets thoroughly.
Sauté Aromatics
- Heat butter and olive oil in a large pan over medium heat. Add 5 cloves of finely chopped garlic and sauté until fragrant and lightly golden. Remove half of the garlic and set aside for the drizzle. Add shallots and cook for 2-3 minutes.
Cook the Broccoli
- Add broccoli florets to the pan, season with salt and oregano. Cover and cook for 5 minutes, or until broccoli is tender.
Blend the Soup
- Once cooled slightly, transfer the broccoli mixture to a blender. Add the low-fat milk and blend until smooth and creamy.
Finish the Soup
- Return the blended soup to the pan and bring to a simmer for 2-3 minutes. Season with salt and pepper to taste. Add vegetable stock or water if needed to adjust consistency.
Make the Drizzle
- In a small bowl, whisk together reserved burnt garlic, orange juice, orange zest, olive oil, a pinch of salt, and a sprinkle of oregano.
Serve
- Ladle soup into bowls and drizzle generously with the orange-burnt garlic mixture. Serve hot or cold.
Recipe Notes
Expert Tips
- For a deeper burnt garlic flavor, roast the whole garlic cloves in the oven at 400°F (200°C) for 20-25 minutes until deeply caramelized before chopping.
- Adjust the amount of orange zest and juice to your preference. A little goes a long way!
- For a vegan version, substitute the milk with full-fat coconut milk for an extra rich and creamy texture.
- Garnish with fresh herbs like chives or parsley for added visual appeal and flavor.
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Recipe Nutrition
Calories: 138kcalCarbohydrates: 3gProtein: 2gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 2.7gMonounsaturated Fat: 5.4gCholesterol: 4mgSodium: 855mgSugar: 3g
Monika Patel
Articles: 71
7 Comments
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This looks divine! Can’t wait to make it.
I’m in love with this recipe already!
Looks incredible! Thanks for the details.
Looks so wonderful! Thanks for posting.
Yes Kirti, It gives a kick to the soup..Must try, you will love it!
Love Broccoli soup Winters and this soup goes so well together. But Addition of orange is different
This looks incredible! Thank you.