Wednesday January 11, 2011
Update January 8, 2015
Last year at this time we had snow in the Southern states and I prepared a pot of my homemade broccoli soup. No snow today but 12 decrees brrrr, a perfect day to whip up a batch of home made soup!
During this time of year I receive many requests for soup recipes and on my blog one of my most popular recipes is for my home made broccoli soup. This soup is broth based, no fat, heavy cream, just a few shreds of cheese as a topping when you serve the soup, but that is optional, so if you are looking for a healthy, palate pleasing soup try this one and let me know what you think.
Wednesday January 11, 2011 ~ Broccoli Soup
It's a snow day in the Southern states and the South is pretty much shut down, believe me it is safer for everyone! Yesterday the grocery stores were full as shoppers stocked up for the big winter storm!
Instead of heading out to fight for the last loaf of bread I decided to take my advice from Friday’s blog and see what I could cook up with what I had on hand. The other day we enjoyed fresh broccoli with grilled steaks and I had about 1 lb of cooked broccoli left over. After checking in my pantry and fridge I decided on making broccoli soup.
Soup warms the body and soul on a cold winter day!
What’s your favorite soup? Cheers! Kary
• 1 lb of steamed broccoli, fresh or frozen chopped into bite size pieces
– If you have uncooked broccoli steam or cook in the broth, see below
• 1/2 of a sweet yellow onion, diced about 1/2 cup
• 2 fresh garlic gloves, crushed or chopped
– Variation: 1 tablespoon of garlic powder
• 4 cups of vegetable broth, low sodium
– Variation: Chicken broth works just as well
– Shopping suggestion: Purchase extra broth and frozen broccoli when on sale. Make your own chicken broth
• 1 teaspoon Butter or Olive Oil
• Optional: ¼ cup of shelled walnuts, adds another layer of flavor
• ¼ cup shredded cheddar cheese
• ¼ cup diced tomato
How to Prepare:
• Melt the butter or heat the oil in a large cooking pot over medium heat
• Sauté the diced onions and garlic for 5 to 6 minutes, until the onions are soft and garlic starts to brown
• Add the cooked broccoli and broth to the pot, stir
– Do not heat yet. I blend the soup prior to heating, warm food expands in the blender. Otherwise you will have an explosion of broccoli soup all over your kitchen or you could burn yourself!
– If your using uncooked broccoli add to the broth, bring to a boil and simmer until the broccoli is tender, about 8 to 10 minutes-Cool before blending!
• Pour 2 cups of the soup in the blender and puree. I like pieces of broccoli in my soup, if you prefer a smooth soup blend the entire contents from the pot, blend in two batches
– Or use an hand immersion blender
• Blend until thick and smooth
• Once blended pour back into the pot with the remaining broccoli
• Bring the soup to a boil and simmer for several minutes
Top each bowl with teaspoon of tomatoes and a sprinkle of cheddar cheese. Great soup for a cold snow day!
Favorite Kitchen items that I love and used in this recipe: Simply Calphalon Nonstick 7-qt. Dutch Oven, Oster 4093-008 5-Cup Glass Jar 2-Speed Beehive