Creamy Broccoli Soup (without cream!)
This broccoli soup recipe contains only a handful of common ingredients, that once blended together, create a luscious, satisfying, guilt-free, comfort food. To make this soup vegetarian, simply replace the chicken stock with vegetable stock.
Servings: 4 people
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.
