Cream of Broccoli Soup

Cream of Broccoli soup is delicious, fast and healthy – what more could one ask for? Oh, yeah – I forgot cheap! This easy recipe can use dairy or not, as you see fit, and the method ensures the broccoli is cooked just right for the freshest flavor.

Cream of Broccoli Soup - the front with cream, back is garnished with yogurt
Cream of Broccoli Soup – the front with cream, back is garnished with yogurt

Always an inexpensive vegetable, especially on sale, I recommend fresh broccoli rather than the frozen, which can be very watered down and will affect the texture of the soup. If you decide to use frozen, remember that a one pound package yields 10 ounces of broccoli and 8 ounces of liquid, so adjust your amounts of broccoli and stock accordingly.

Although the recipe calls for cream, it is easily omitted, and the broccoli taste comes out a bit clearer; If you’d like to omit the flour, that works, too – the soup will lack just a bit of the underlying silkiness – not that this pureed soup is silky. it’s more earthy than refined. I suppose it could be if strained, but no one does that anymore, do they? Some of the broccoli could be scooped out before blending, roughly mashed and added back to the rest of the soup if you’d like chunks of broccoli in the soup, too.

Garnish with toasted croutons, if you’d like, or if using the non-cream method, a bit of sour cream or yogurt is wonderful. Cheese can be added, too – see Put Your own Spin on It, below. At this low price, there’s plenty of room in the budget to serve with a crusty bread or nice sandwich.

I prefer this with a pinch of cayenne, white pepper and about 1/4 teaspoon of marjoram, but this is an ideal recipe to try, taste and add a bit more of this or that, as desired. Sometimes I just use salt and pepper, but stir in a teaspoon or so of dry sherry when it’s done. As much as I love how healthy the soup is, I really like it best with a bit of cheese. See “put your own spin on it.”

Cream of Broccoli Soup

  • Servings: 4
  • Difficulty: easy
  • Print

    • 4 tablespoons butter or olive oil
    • 1 1/2 pounds fresh broccoli, florets chopped and set aside, stems sliced thinly and kept separate
    • 1 large onion, roughly chopped
    • 1 large carrot, roughly chopped
    • Salt and white or black pepper to taste, a pinch of cayenne or nutmeg, if desired
    • 1/4 to 1/2 teaspoon dried marjoram, tarragon, or another herb, if desired
    • 3 tablespoons all-purpose flour
    • 4 cups low-sodium chicken broth
    • 1/2 cup cream, optional

Melt butter or heat oil in medium pan over medium high heat. Add broccoli stems, onion, carrot, salt and pepper and saute, partially covered, stirring now and then until onion is translucent, about 6 minutes.

Add the flour and cook for two to three minutes, stirring, until the flour is slightly cooked and reaches a light blonde color. Add stock. a bit at a time at first, stirring to dissolve flour. Once the flour is smoothed out, add the rest of the stock and bring to boil. Add broccoli florets, turn down to a simmer, and simmer, uncovered until broccoli is tender, about 8 to 10 minutes.

Working in batches, blend the soup. Be careful blending: Fill only only half way at a time, loosen the pour spout of the blender and use a cloth held over the lid, and press down while blending. A hand blender may be used if desired, but will likely leave bits and pieces unblended.

Add salt and pepper, to taste, herbs if using. Add cream if using. If soup needs to be reheated, do not boil after adding cream.

Let’s talk about how to save money/time on this recipe:

  • Use a coupon matching site! One of my favorites in my area is Pocket Your Dollars, but every store has a group of enthusiastic Coupon Matchers. Do not discount the savings! I check their site every week, even if I don’t “need” to go to the store and often find bargains I can’t pass up.
  • Follow my 12 Strategies – You’ll see them on the upper drop down menu of every page and how I apply them, below.
  • Don’t get discouraged if your prices don’t match mine! Keep shopping at the best prices and your fridge/freezer and pantry will be stocked with sales priced ingredients.
  • Read Strategies Applied for additional tips as well as throughout the recipe, for saving time and managing food.

Put Your own Spin on It:

  • Vary this recipe with different vegetables – it is a good, basic recipe to have on hand
  • Try different combinations of herbs – curried broccoli soup is wonderful
  • If you’d like to add cheese to this soup, add after blending, just a small handful at a time, stirring well after each addition. Do not simmer or boil after adding cheese.

Kitchen & Cooking Hack:

Save any vegetables left over in a Ziploc bag in your freezer until a quantity large enough for this soup is accumulated. Either save like vegetables or combinations that would be great together. Broccoli and Cauliflower for instance. Carrot goes great with almost anything. Asparagus is wonderful on it’s own or in combination with Cauliflower or Carrot.

Save the parings from the carrot, onion and broccoli – the parings and tips of carrots can be saved for stock, and the broccoli and carrot can also go in your morning Green Smoothies. For stock, I save up in a large ziploc bag until I get enough, and if I won’t use it in time, it goes in the freezer.

Nutrition:

Without Cream and made with olive oil: calories 132; Total Fat 2 g, 3 %; Saturated Fat 0 g, 1 %; Monounsaturated Fat 1 g; Polyunsaturated Fat 0 g; Trans Fat 0 g; Cholesterol 0 mg 0 %; Sodium 207 mg 9 %; Potassium 889 mg 25 %; Total Carbohydrate 21 7 %; Dietary Fiber 5 21 %; Sugars 5 g; Protein 11 22 %; Vitamin A 39 %; Vitamin C 260 %; Calcium11 Iron 9 %

Comments and discussion always welcome - tell me what you think.

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