Loryn Galardi | Cream of Broccoli Soup

Cream of Broccoli Soup

Broccoli Soup

OK, I admit it. I’m not a huge broccoli fan. I think it’s because my husband and son’s love it so much and have eaten so much of it over the years, that I am broccoli-ed out. But when my brother made this soup recipe for me this summer, I realized that I love broccoli – soup. With cream! Wooohooo! If you have to eat your vegetables, why not add a little butter and cream. Life is good and so is this soup!!

1/2 stick of butter
1 medium yellow onions, diced
32 oz of low sodium chicken broth
1 lb (2-3 large heads) of broccoli, cut into florets
1/2 cup heavy cream
salt and pepper to taste

In a medium pot, melt butter over medium heat. Add onion and cook, stirring occasionally, until softened; 8 minutes. Add broth and bring to boil over high. Reduce and simmer, whisking occasionally; 10 minutes. Add broccoli, simmer, cooking until broccoli is very tender; 20 minutes. Transfer mixture to a large bowl. In  batches, fill a blender halfway with mixture and puree until smooth. Return soup to pot as pureed. Add cream and heat over medium until warmed. Season with salt and pepper to taste. Serve immediately.



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