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. Professional kitchen remodeling Services in McLean Area are always my first choice when it is about remodeling in 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.
Gabe agrees!
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.
Cat says
Great recipe-can’t wait to try it! Would you also be willing to share your secrets for making a great latte? I have GOT to stop spending money at Starbucks, but their lattes are just too tasty!
Ris says
This looks amazing. And yes, in my book it’s always soup weather!
heidikins says
Yum!! This looks delicious!
xox
Holly says
I’m not a big fan of soup but that looks fantastic! I love how Gabe is eating out of the teacup too – Topher is in a throwing phase so very rarely gets “real” plates and cutlery. As soon as he’s finished eating something he just chucks his bowl or plate as far as he can, smiles sweetly, and says “All done, Mommy!” We’re working on it …
Gina says
Looks so good! However, I don’t have an immersion blender. Can I use a regular blender or food processor?
San says
That sounds really yummy! I need an immersion blender.
sarah says
Hello to you, Ashley,
I don’t remember how I initially came across your blog but I enjoy reading your posts! However, I had to come out of lurker mode today to say that this soup was the business! I added celery to mine (read: wanted to use it before it went bad) and substituted Herbes de Provence for the rosemary (didn’t have any) – and it’s grand! (My immersion blender broke the other week, too, so I did it in ‘batches’ in the regular blender, which Ginny may be pleased to hear.)
Anyhow, thank you for this and all of your very thoughtful posts. I enjoy reading!
Blessings,
sarah
jimaiemarie says
oooh, this sounds so good! I’m a soup girl too, I’ll make it for dinner in the middle of summer and TJ is always like “soup? really?” YES REALLY IT’S DELICIOUS! :) I’m bookmarking this one and making it next week, it’s perfect soup weather here now and I love love broccoli.
I have to admit I cringed harder at the words “immersion blender” than I did at the whole caterpillar debacle b/c I couldn’t help but instantly think of your finger’s tragic run in with the immersion blender last year *shudder* Seriously just got a visual of your fingernail twitpic right now! LOL! gahhhhh injuries.
Anywho, I can’t wait to try this yummy sounding soup!