Sometimes I crave a good vegetable soup. I made this one recently when I had a boat load of broccoli in the fridge and all the other ingredients called for in the recipe. This simple soup is not only tasty but it’s also high in vitamin C and fiber.
While sauteing the onion, I decided to add in some chopped celery because I love the fragrance of onions and celery cooking together. The soup took a bit longer to cook since I was using fresh broccoli (about 7 cups broccoli florets); I let it simmer until the florets were tender. I then used an immersion blender to puree the soup and garnished each serving with some grated sharp cheddar cheese. Yumm!
-Recipe from foodnetwork.com
4 to 6 servings.
2 tablespoons unsalted butter or olive oil
1 medium onion, sliced
1 clove garlic, smashed
1 russet potato, peeled and diced
Pinch dried thyme leaves
1/2 teaspoon kosher salt, plus more as needed
4 cups chicken broth, homemade or low-sodium canned
1 (16-ounce) package frozen broccoli, thawed
2 to 4 tablespoons cream or half-and-half, optional
Freshly ground black pepper
Optional toppings: shaved Parmesan, shredded cheddar or crumbled bacon
Melt the butter in a medium saucepan, over medium heat. Add the onion and garlic and cook until translucent, about 5 minutes. Add the potato, thyme, salt, and broth and bring to a boil. Adjust the heat to maintain a gentle simmer, and cook uncovered until the potato is fork tender, about 10 minutes. Add the broccoli and simmer for 3 minutes.
Puree the soup in batches in a blender or with an immersion blender. Return soup to the pot and add the cream. Bring to a simmer, taste, and season with salt and pepper.
Serve with optional toppings.