
Yields:
4 serving(s)
Prep Time:
15 mins
Total Time:
45 mins
Bye bye canned soup, healthyish homemade cream of broccoli soup is here to save dinnertime. This steaming bowl of deep green goodness is thickened with a starchy russet potato and made extra silky with a glug of heavy cream. (If you'd prefer a dairy-free version, try coconut cream or almond milk instead.) Serve it with toasted and buttered crusty bread. Looking for more healthy soups? Try chickpea noodle soup, quinoa vegetable soup, or roasted butternut squash soup.
Use this recipe as a template for other creamy vegetable soups. Substitute equal parts asparagus or peas (or a combination of both) for the broccoli.
Pro tip: Rather than discard the woody broccoli stem, you'll use the entire head. After cutting off the florets, you'll use a vegetable peeler to peel the stalks, then slice them into coins. (Since they're more fibrous than the tender crowns, the stalk should be much thinner than the florets.) Not only is this a more cost-conscious way to cook, it reduces food waste, which is good for the planet.
The soup will keep in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
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Ingredients
- 2 lb.
broccoli
- 2 Tbsp.
butter
- 1 Tbsp.
extra-virgin olive oil
- 1
large shallot, thinly sliced
- 1
small russet potato (about 5 oz.), peeled and cut into 1/2" pieces
Kosher salt
Freshly ground black pepper
- 2 cups
low-sodium chicken broth
- 3 cups
water, divided
- 1/2 cup
heavy cream, plus more for drizzling
- 2 Tbsp.
fresh lemon juice, plus wedges for serving
Directions
- Step 1Separate broccoli stalks from crowns. Peel stalks and thinly slice. Cut crowns into 1" florets. You should have about 8 cups chopped broccoli total.
- Step 2In a heavy large pot over medium heat, melt butter, then swirl in oil. Add shallot and cook, stirring, until softened, 3 to 4 minutes. Add broccoli, potato, 1 teaspoon salt, and a pinch of black pepper and cook, stirring occasionally, until broccoli is bright green, about 5 minutes. Add broth and 2 cups water. Cover and simmer over medium-low heat until broccoli and potato are very soft, 10 to 15 minutes. Let cool 5 minutes.
- Step 3Using an immersion blender or in a standard blender, puree soup with another 1 cup water (work in batches if necessary). Return to pot, stir in cream, then warm over low heat, loosening with more water if necessary.
- Step 4Stir in lemon juice; season with salt and black pepper. Drizzle with more cream. Serve with lemon wedges alongside.
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