In this effortless broccoli soup recipe, broccoli cooks together with onions, celery, garlic and fresh herbs and is pured into a scrumptious creamy soup. Consider this healthier broccoli soup alongside grilled cheese sandwiches or as a starter for a basic dinner.
By: EatingWell Test Kitchen
Components 4 servings
- 1 tablespoon butter
- one tablespoon further-virgin olive oil
- 1 medium onion, chopped
- 1 stalk celery, chopped
- 2 cloves garlic, chopped
- 1 teaspoon chopped fresh thyme or parsley
- eight cups chopped broccoli (stems and florets)
- 2 cups water
- four cups reduced-sodium chicken broth, “no-chicken” broth (see Note) or vegetable broth
- cup half-and-half (optional)
- teaspoon salt
- Freshly ground pepper to taste
- Heat butter and oil in a Dutch oven more than medium heat till the butter melts. Include onion and celery cook, stirring sometimes, until softened, 4 to 6 minutes. Include garlic and thyme (or parsley) cook, stirring, right up until fragrant, about 10 seconds.
- Stir in broccoli. Add water and broth carry to a lively simmer in excess of large heat. Decrease heat to preserve a lively simmer and cook till very tender, about eight minutes.
- Puree the soup in batches in a blender till smooth. (Use caution when pureeing sizzling liquids.) Stir in half-and-half (if making use of), salt and pepper.
- To make ahead: Cover and refrigerate for up to 4 days or freeze for up to three months.
- Note: Chicken-flavored broth, a vegetarian broth in spite of its name, is preferable to vegetable broth in some recipes for its hearty, wealthy taste. Occasionally known as “No-Chicken Broth,” it can be located with the soups in the natural-foods segment of most supermarkets.
- Read through a lot more: Acquired Added Veggies? Flip Them Into Pureed Soup with This Basic Formula
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