We’re in the thick of soup season (well, let’s be real – every season is soup season in my book), and this broccoli soup is full of vegetables and incredibly tasty.
This is what my kitchen looks like when I cook. I have no natural light in my landlocked kitchen. This is the primary reason I could never be a food blogger. That, and the fact that I own nothing but chipped dishes.
I always have my trusty helper in the kitchen to wash whatever I might need – potatoes, the entire counter, whatever.
This soup has lots of broccoli and lot of potato. The base for a good soup, in my expert opinion. (Potato lover for life, yo.) (Not sure what that rogue zucchini is doing there.)
There are also some carrots in the soup. I don’t peel my carrots (or potatoes or apples or anything).
Just waiting for the broccoli to arrive.
Here’s the truth – I don’t like broccoli all that much. And I really don’t like it raw. But finding a caterpillar in the head of broccoli probably DID NOT HELP. (I took a photo, but will not post it. Don’t worry.) I freaked out, then just cut that part away and tossed it. Good as new. (Are you totally grossed out? Sorry!)
Anyway, while the root veggies are softening, you’ll chop up the broccoli. It’s a little fancy – cut the stalks into thin slices and the tops into mini florets.
Add to the cooking soup and simmer. (You can see I got a little lazy with the chopping. Eh, it gets blended anyway.)
Add a cup of milk to make it a bit creamier.
Blend half of it with an immersion blender. I seriously don’t know how I lasted so long without an immersion blender – it is my favorite kitchen tool. I use it to froth milk for lattes, to blend soups and sauces, and even to make smoothies. And it’s incredibly cheap for such a versatile, essential item! (I am still mentally bemoaning the lack of natural light.)
It’s a little chunky and a little smooth. Perfect soup texture!
It’s tasty as a side (with cherry tomato and cheese pasta, here) or in a giant bowl as a meal. I like to serve things in the fancy vintage teacups we got from Mike’s grandparents. It makes it taste fancier.
Bistro Broccoli Chowder
from Appetite for Reduction
1 onion, diced
4 cloves garlic
1 teaspoon rosemary
1/2 teaspoon salt
1.5 pounds potatoes, cut into 1/2-inch chunks
5 cups chopped broccoli, the stalks chopped into thin slices, the tops cut into small florets
4 cups vegetable broth
1 cup milk (dairy or non)
- Preheat a 4-quart pot over medium heat.
- Sauté the onion in the olive oil for 5 to 7 minutes, until softened.Add the garlic, rosemary, pepper, and salt, and cook for a minute more.
- Pour in the vegetable broth and add the potatoes. Cover and bring to a boil.
- Once boiling, lower the heat and let simmer for 10 minutes.
- Add the broccoli and cook for 20 more minutes.
- Add the milk and heat through. Use an immersion blender to blend about half the soup, keeping it a bit chunky.
- Taste for salt and seasoning, and serve.