Cream of Broccoli Soup

1. Heat Oil and Sauté Onion

Start by heating the vegetable oil in a large pot over medium heat until it's hot. Add the chopped onion and sauté it until it becomes softened, which should take a few minutes.

2. Cook Broccoli Stems

Next, toss in the broccoli stems and cook them until they are tender but not mushy.

3. Add Garlic

Once the stems are tender, add the minced garlic and cook for about 30 seconds until it releases a fragrant aroma.

4. Add Flour

Sprinkle the flour over the onion and broccoli mixture, stirring constantly for about a minute to cook off the raw flour taste.

5. Deglaze with Wine

Pour in the dry white wine and deglaze the pot, making sure to scrape up any brown bits from the bottom.

6. Add Broths and Simmer

Then, add both the chicken and vegetable broths, bringing the mixture to a simmer.

7. Cook Broccoli Florets

Add the broccoli florets and cook until they are tender but still vibrant green, which should take just a few minutes.

8. Blend Soup

Using an immersion blender, puree the soup until it is smooth and velvety. If you don't have an immersion blender, you can carefully transfer the soup to a blender in batches.

9. Add Half-and-Half and Season

Stir in the half-and-half and warm the soup through. Finally, season to taste with salt and pepper.

10. Serve

Serve the soup hot, and if you like, garnish with croutons, shredded cheese, or a dollop of sour cream.