My obsession with vegetable soups continue. This broccoli soup has a creamy texture and a rich flavor but it might surprise you that no cream or even half and half is needed. Instead, a bit of flour sprinkled over the sautéing broccoli helps to thicken the soup and a mixture of crumbled cheeses {pick your favorites} not only makes the soup creamy but adds depth and richness to the flavor. Overall, this broccoli soup is a hearty, healthy and easy weeknight choice.
*The soup is typically green but but when we added a beautiful head of purple broccoli in one of the batches, it distorted the color a bit to a more earthy grey-green. Despite the less vibrant color the soup was still incredibly tasty and comforting.
Broccoli Soup
Author: Itsy Bitsy Foodies
Recipe type: Soup
Prep time:
Cook time:
Total time:
Serves: 4
Though this broccoli soup has a creamy texture and a rich flavor, no cream or even half and half is needed.
Ingredients
- 2 heads of broccoli, broken into florets
- 1 yellow onion or 1 leek, chopped
- 2 garlic cloves, chopped
- Butter or olive oil
- 2 Tbsp flour
- Salt, to taste
- Pepper, to taste
- 1 cup grated cheese (the variety of your choice)
- 2+ cups chicken or vegetable broth
Instructions
- Saute the onion and garlic in a little olive oil or butter for a few minutes until translucent.
- Add the broccoli florets and saute a few minutes more.
- Toss the flour over the broccoli to give a light coating on the top.
- Stir it around to coat everything with the flour.
- Then add the broth and bring to it to a boil.
- Reduce the heat to low, cover the soup and let it simmer for 20-30 minutes until the broccoli is cooked and tender.
- Puree the soup in a hand blender.
- Return the soup to the bowl, add grated cheese and salt and pepper to taste.
- Heat the soup through to melt the cheese.
