Perfect Broccoli Soup (Not Cream of)
Garnish optional, this soup is just perfect without any other additions, but you may want to dress it up for special occasions or events.
Photo by Polina Kovaleva on Pexels.
Ingredients
4 tablespoons butter, room temperature
1 1/2 pounds fresh broccoli (stems too!)
1 large onion, chopped
2 medium size garlic cloves, chopped
3-4 medium size carrots chopped
1/2 a medium size tomato, chopped
1 large/long green onion, chopped
Salt and freshly ground black pepper
3 tablespoons flour
4 cups low-sodium chicken broth
1/2 cup cream
Optional: Additional broccoli florets to char or steam, toasted croutons, cheese etc. if desired for additional presentation/dressing effects.
*Note, you can use any kind of flour (I use gluten free arrowroot flour and/or corn options). If you want vegan style, try using coconut or another oil instead of butter, vegetable broth instead of chicken and omit the cream, or use a plant-based milk instead. I have not tested/tasted a vegan version, but I’m sure it would be delicious too.
Directions
Melt 4 tablespoons butter in heavy medium pot over medium-high heat.
Add broccoli, onions, garlic, carrot, tomato, salt and pepper and saute until onion is translucent, about 6 minutes.
Add the flour and cook for 1 minute, until the flour reaches a blonde color.
Add stock and bring to boil.
Simmer uncovered until broccoli is tender, about 15 minutes.
Pour in cream.
With an immersion blender, puree the soup. If you don’t have an immersion blender, remove to blend in a regular blender, and then return to the stove to evenly heat once more.
Add salt and pepper, to taste, and then replace the lid back on the pot.
Serve hot, option to add a few lightly steamed broccoli florets for color and crunch, cheese or nutritional yeast. (Try it first. It’s so delicious as is, you can decide how fancy you want it to “look” based on the occasion).
Enjoy! My family and I were elbowing each other out of the way to have more of this. Healthy, tasty and satisfying. We enjoyed it with homemade cornbread.
*Note: I modified and added to a recipe I found online by a husband and wife team, The Neely’s on The Food Network.