Comfort Food you can feel good about
This broccoli soup may look like it is loaded with cream or another dairy, but the big surprise here is that it is not. This broccoli soup recipe contains only a handful of common ingredients, that once blended together, create a luscious, satisfying, guilt- free, comfort food.
Honestly, I really don’t know how something this easy to make and healthy for you, could taste this good. That said, you do have to be a broccoli lover! If you are, this recipe is for you!
Broccoli Soup is a Family Favorite
Ever since childhood, broccoli soup has been a favorite in my immediate family. Looking back, I think the obsession started when Panera Bread moved into our community. First my dad became mildly obsessed with Panera’s broccoli cheddar soup and then the rest of us followed suit. While Panera may have inspired me, this version of broccoli soup is much, much better!
Simple Ingredients
It may be hard to believe, but this soup only has 4 main ingredients- Butter, Broccoli, Onion and Chicken Stock. To make this a vegetarian recipe, simply substitute the chicken stock with vegetable stock.
Garnished with a swirl of good quality extra virgin olive oil, and a sprinkling of either Parmesan cheese, shredded Gruyere cheese, or shredded cheddar cheese takes this soup right over the top.
While I always encourage the use of cheese whenever possible, this is one recipe where the cheese actually is optional. I recently had the opportunity to make this broccoli soup recipe for my cheese obsessed father and sister, and when my dad said “this is so good it doesn’t even need any cheese!” I knew it was a winning recipe.
Achieving a creamy texture without using cream
The secret to achieving a smooth, luscious, creamy texture to this soup is the onions. By sautéing the onions low and slow, the onions become very mild and once blended, create a creamy texture that resembles a soup that is often loaded with heavy cream or half-and-half.
Make it Ahead
This broccoli Soup recipe is an excellent make ahead soup. Make up to 3 days in advance and reheat slowly on the stovetop. Taste for seasoning and serve. This broccoli soup also freezes exceptionally well. I always make a large batch and freeze half, usually in individual portions.
Creamy Broccoli Soup (without cream!)
Ingredients
- 1 Tbs Unsalted Butter
- 1 large onion – 1" chopped
- 6 cups Broccoli Florets (cut to approx same size)
- 1 QT low sodium chicken stock
- 2 cups frozen chopped spinach (optional but recommended!)
Instructions
- Melt butter over Medium Heat. Add a Swirl of EVOO.
- Sauté onion on medium-low with pinch of kosher salt & fresh cracked pepper until softened, but not browned. About 10 minutes.
- Add Broccoli to the onions and stir to combine. Saute for about 5 min, stirring often. When Broccoli has turned bright green and started to soften, Add the chicken stock. Stir to combine and cover.
- Raise the heat and bring to a boil. Reduce heat and simmer for about 15 minutes or until broccoli is easily pierced with a knife .Optional step: I always add a handful of frozen spinach at the very end. This helps the achieve a vibrant green color without impacting flavor or texture.
- Puree the soup using an immersion blender, which can be used right away but watch out for splashes! Puree until smooth. If you don't have an immersion blender, wait for the broccoli to cool and when the soup is cool enough to handle, puree in batches in a food processor or blender until smooth.
- Taste the soup and adjust seasoning. (You will probably want to add a teaspoon of salt and touch of pepper.) Heat to order, refrigerate or freeze.
- Serve with a swirl of good quality EVOO and option garnish of sprinkle of parmesan cheese or cheddar cheese.
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