Monday, June 21, 2010

Cream of Broccoli Soup

This broccoli soup was so much better than I had hoped for. It's one of those recipes that looking at the ingredients you just know it will be good. But I had no idea it would be this good.
It all started with a bag of broccoli. Hubby and I don't usually buy bags of the stuff this huge but it was super cheap and already prebagged at a local produce place we frequent. One of the rabbits LOVES broccoli, but he doesn't get it fast enough to use the whole bag up in time so I began my quest to find a recipe that uses a lot of broccoli.
I searched "broccoli" at Tasty Kitchen and found lots of soups and salads, but this soup really stood out with it's simplicity (and lack of cream!). We tried the recipe last night and loved it! It was VERY easy to put together and tastes great on it's own, or with sour cream on top. I hear that the cheese was good on top too.

Rebecca of Foodie With Family has this recipe in one of her posts. It's great- she even has a super easy recipe for crème fraîche! This soup makes a great side dish or first course to dinner. Enjoy it on its own or topped with whatever makes you all happy inside. Next time I might try some crumbled bacon on top! Yum!

Cream of Broccoli Soup serves 6
(recipe from Foodie with Family)

1 tbl. butter
1 small onion, diced
4 c. fresh or frozen broccoli, cut up (stems and florets, please!)
1 medium russet potato, peeled and 1/2 inch dice
4 c. broth or water (I used 1 can of chicken broth and filled the rest of the way with water)
salt and pepper
sour cream, cheese, crumbled bacon (optional)

Melt the butter in a large stockpot over medium heat. Add the onions and let them sweat until they are tender. Make sure to stir from time to time and even turn down the heat if you have to to make sure they don't brown.
Add in the broccoli, potato and liquid. Raise the heat to medium high and bring the soup to a simmer. Partially cover the pot and simmer for 25 minutes- turning down the heat a tad if it starts to boil.
Remove from the heat after 25 minutes or when the veggies are tender. Let cool for 10 minutes, then puree the the soup in a blender or with an immersion blender. Add salt and pepper to your liking (I stuck with pepper only and it was wonderful!)
Garnish the dish with whatever tickles your fancy and enjoy!!!

I linked this recipe up at:


  1. I have honestly never had cream of broccoli. Broccoli cheese soup, yes, but this sounds so different! It looks really good!

  2. I totally love cream of broccoli soup! This recipe looks good and I've bookmarked it. I like that they use potato as a thickener! Potatoes are a lot cheaper than cream, LOL!

  3. This sounds really good! I think I would definitely add cheese to it too. I'm totally bookmarking it for later!

  4. This is one of my favorite soups, and this looks like a great variation. :-) Thanks for sharing it.
    I'm visiting via Tuesday Tastes.

  5. I love the cheese with it ...and you say you got my attention!

  6. I love cream of broccoli soup! This is a delicious one! Thanks for sending it to the Showdown!

  7. It looks and sounds so good. I've never done anything with creme fraiche... I'm going to have to try sooner or later. I love the shade of green too! LOL!

  8. I bet this is yummy! Thanks for linking up @PonyTails&FishScales!

  9. Broccoli is one of my favorite veggies and I LOVE cream of broccoli soup but it's just so bad for you. This looks like the perfect substitute!