Broccoli Soup

This broccoli soup is full of delicious nutrition. It is easy to make and is very satisfying. We are going to thicken it with potato instead of flour or cornstarch. The potato will also give the final result a very special silkiness.

Make sure to cool this soup down a bit before you blend it — unless you have an immersion blender. If you do not it will explode all over the place.

I finish this soup with cream but you can use milk if you prefer. Either one will work. I also like to serve it with either croutons, shoestring potatoes or crackers.

This is what you are going to need for this smooth and exquisite broccoli soup:

Serves four
2 TBS butter
1 TBS olive oil
1 pound broccoli florets and stems
1 medium carrot – peeled and quartered
1 large garlic clove – peeled and cut into thirds
1 small white/ brown onion – chopped
1 Russet potato – peeled and sliced
4 cups water
1 cup cream or milk
Salt & Pepper
Optional toppings – croutons or shoestring potatoes

Melt the butter with the oil in a large skillet.

Add all the vegetables and sauté until the onion is softened – about 5 minutes.

Add the water and cook until the vegetables are all softened. Do not cover your pot.

Allow the vegetables to cool down a bit and place them in the blender. Blend until creamy with no lumps.

Return the cream to the pan and add the cream or milk – whichever you are using. Mix in well.

Add salt and pepper to taste and heat through. You do not need to boil this. Just heat it and serve. Add your topping of choice. Enjoy!

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