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Cold, wet weather just cries out for warming, comforting real food soups! Served with toasted homemade, hearty whole grain bread, Homemade Cream of Broccoli Soup provides warmth and comfort for the body and soul.
I used fresh, organic broccoli, but this would work with frozen broccoli as well.
Be sure to use homemade chicken or turkey stock (organic preferred) for the best taste and nutrients.
CREAM OF BROCCOLI SOUP (GF and Dairy-Free options)
Serves 6-8
4 Tablespoons extra virgin olive oil
1 medium onion, sliced
3 garlic cloves, minced
3 medium [organic] potatoes, diced into small cubes [peeling is optional, we like the peels on]
6 cups of [fresh, organic] broccoli, cut into small florets
6 cups [homemade] chicken stock
2 cups heavy whipping cream [or thick almond milk]
a pinch of nutmeg [to taste]
salt and pepper [to taste]
1 cup cheddar cheese [optional]
Heat a stockpot over medium heat to warm it through. Add in oil and spread to cover bottom of pan. Add in onions, garlic and potatoes, stirring to cover with oil.
Sweat the veggies for about 5-6 minutes over medium heat, long enough for the onions and potatoes to become softened, but not for the onions to brown.
Add in the broccoli florets, chicken stock, cream, nutmeg, salt and pepper. Bring to a boil. Reduce the heat to a simmer and let simmer until broccoli is tender (if using fresh, this might take 10-15 minutes, if using frozen, it will take less time).
If using cheese, stir in until melted.
Remove soup from heat. With an immersion blender right in the cooking pot (or carefully ladle soup in batches into a regular blender or Vitamix) puree the soup until silky smooth. Taste and adjust seasonings.
Ladle into bowls and serve.
Optional: Garnish with more shredded cheese
We did not use cheese and we topped our soup with roasted and crumbled kale leaves, roasted until crispy in extra virgin olive oil and salt, crumpled into small pieces and sprinkled over the hot soup in the bowls.
About Vickilynn Parnes
