• Healthy
• Make-Ahead
• Vegetarian

Ingredients

1. 2 large heads broccoli (3 1/2 pounds total), stems peeled
2. 2 tablespoons unsalted butter
3. 3 tablespoons extra-virgin olive oil
4. 1 large onion, coarsely chopped
5. 1 quart low-sodium vegetable broth
6. 4 cups water
7. Salt and freshly ground pepper
8. 1/2 cup heavy cream
9. 1/2 cup milk
10. Bite-size croutons, for serving

Directions

1. Separate the broccoli stems from the heads. Measure out 3 cups of small florets and reserve. Coarsely chop the remaining broccoli. In a large pot, melt the butter in 1 tablespoon of the olive oil. Add the onion, cover and cook over low heat, stirring occasionally, until softened, about 5 minutes. Add the coarsely chopped broccoli to the pot along with the broth and water and bring to a boil. Cover and simmer over low heat until the broccoli is tender, about 20 minutes. Add 2 cups of the reserved florets, cover and simmer until barely tender, about 5 minutes.
2. Meanwhile, in a small skillet, heat the remaining 2 tablespoons of olive oil. Add the remaining 1 cup of florets and season with salt and pepper. Cover and cook over moderate heat until richly browned, about 6 minutes.
3. Working in batches, puree the soup in a blender until very smooth. Transfer the soup to a clean saucepan. Stir in the cream and milk and bring to a simmer over moderate heat, stirring a few times. Season the soup with salt and pepper and ladle into bowls. Garnish with the sautéed florets and croutons and serve.

Make Ahead

The soup can be refrigerated overnight. Reheat gently.