Broccoli, a fabulous vegetable unless you don’t like it. Part of the cabbage family, it grows with a tightly packed cluster of green flowers, referred to as a “head” of broccoli and can be a little stinky when cooking. That can be a turn-off for some but, it makes a delicious soup. Since broccoli is a cool weather crop, now is the time to enjoy fresh broccoli in soups, salads, with dip and as a side vegetable.
My oldest grandson is a broccoli fan. He loves it in any form but especially in soup. This recipe is his favorite.
Creamy Broccoli Soup
Makes 8 – 10 servings
- 2 tablespoons olive oil, butter or combination of both
- 2 whole onions, diced
- 1 clove garlic, minced
- 2 large carrots, peeled and chopped
- 4 heads broccoli, cut into 1-inch pieces (about 5 cups chopped broccoli)
- Salt and freshly ground black pepper
- 3 quarts chicken broth
- Pinch nutmeg
- In a heavy bottom stock pot, saute onions in olive oil or butter till onions are clear. Once onions are clear, add minced garlic and continue sauteing another 3-4 minutes.
- Add chicken stock.
- Add chopped carrots and broccoli.
- Bring to a boil over high hear. Reduce heat to medium/low, cover and simmer 20 – 25 minutes or till broccoli and carrots are tender.
- Stir in nutmeg then add salt and pepper to taste.
- Using an immersion blender puree soup to desired consistency.
NOTE: This soup is gluten free, dairy free and can be made vegan friendly by substituting vegetable broth for the chicken broth.
If you prefer a creamier soup, add a little heavy cream after pureeing the veggies, then gently heat it to bring it up to serving temperature.