Broccoli cream soup without flour

In a frying pan preheated over medium heat, fry finely chopped onion and garlic in a tablespoon of olive oil. After a few minutes, add the broccoli cut into smaller florets and fry for a few minutes until golden brown. This step will give the soup a more intense flavour.

Pour the broth over the vegetables and cook over a low heat for about 15 minutes, until the broccoli is tender. Season with salt and pepper to taste.

Blend the soup with an immersion blender until smooth. If you like a coarser texture, you don't need to blend all the vegetables completely. Sometimes I leave a few pieces of broccoli so that they appear as "chunks" in the soup, which adds to the flavor.

Finally, add the cream and let it simmer for 2 minutes.