Prepare the Broccoli: Begin by washing and cutting the broccoli into florets. If you’re using fresh broccoli, make sure to peel the tough outer layer from the stems before chopping.

Sauté the Onion: In a large pot, heat 1 teaspoon of oil over medium heat. Once hot, add the chopped onion and sauté until it becomes translucent and slightly golden, about 3-4 minutes. This step helps build a deep, savory base for the soup.

Cook the Broccoli: Add the broccoli florets to the pot with the sautéed onion. Stir them around for a minute or two, allowing the broccoli to absorb some of the flavors from the onion.

Add the Broth: Pour in the chicken or vegetable broth, making sure the broccoli is fully submerged. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the broccoli simmer until it’s tender, about 8-10 minutes. You can test the doneness by piercing a floret with a fork; it should be soft but not mushy.

Thicken the Soup: While the broccoli is cooking, prepare a slurry by mixing 1 tablespoon of cornstarch with 1/4 cup of cold water until smooth. Once the broccoli is tender, slowly pour the slurry into the soup, stirring constantly to avoid lumps. Continue to cook the soup for another 2-3 minutes until it thickens slightly.

Blend the Soup: Remove the pot from heat and allow it to cool slightly. Carefully transfer the soup to a blender in batches. Add the skim milk directly into the blender with the soup. Blend until smooth and creamy. If you prefer a chunkier texture, blend only a portion of the soup and leave some broccoli pieces whole.

Heat the Soup: Once blended to your desired consistency, return the soup to the pot. Cook over low heat for an additional 3-5 minutes, allowing the soup to warm through without boiling.

Season to Taste: Taste the soup and season with salt and pepper as needed. Start with a pinch of salt and pepper, then adjust according to your preference. Stir well to ensure the seasoning is evenly distributed.

Serve: Ladle the Broccoli Cream into bowls and serve hot. For added texture, you can top the soup with toasted bread cubes, a sprinkle of fresh broccoli florets, or a small amount of grated Parmesan cheese.