There are few things in life I love more than really good soup. There is something so comforting about a steaming bowl of soup on a freezing cold evening. My husband’s favorite vegetable is broccoli, so we make it a lot in our house. Last winter I was trying to come up with interesting ways to make broccoli so I wouldn’t get bored of eating it and finally decided to delve into broccoli soup. Why I waited so long to make this is beyond me, but this probably one of the easiest things to make and so satisfying.
– 1 1/2 to 2lbs of broccoli
– 1/2 cup of heavy cream
– half a bag of shredded carrots (because do you really want to shred them
– 2 tablespoons of unsalted butter
– 1 white or yellow onion
– 4 cups of chicken broth
– salt and pepper to taste
– granulated chicken bouillon (optional)
– You’ll also need an immersion blender
How I Make It: In a large pot or dutch oven melt the unsalted butter. Add in the onions, carrots and broccoli and cook until the onions are starting to go clear (about 5 minutes or so). Add in the 4 cups of chicken broth and bring it to a boil. Once it goes to a boil, let it simmer for about 15 minutes until your broccoli is tender. Add in salt and pepper to taste. I also use the chicken bouillon granules to flavor the soup like I would my normal broccoli.
Pour in the heavy cream and then blend it all together with your immersion blender right in the pot. If you really want to add more to it you can toss in cheese and stir it in until it has blended and you’ll have a cheesier version. Absolutely delicious.