Creamy Broccoli Soup

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

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  1. 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.
  2. Add chicken stock.
  3. Add chopped carrots and broccoli.
  4. 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.
  5. Stir in nutmeg then add salt and pepper to taste.
  6. Using an immersion blender puree soup to desired consistency. 14161
  7.  Enjoy!

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.

 

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