Creamy Broccoli Soup
Forgive me, but I’m on on a soup roll. After satisfying myself that Creamy Cauliflower Soup makes a terrific cold drink on a hot summer day as well as, I’m sure, a fabulous hot soup on a cold winter day, I turned to broccoli and gave it the purée treatment. Voilà! An equally delicious, refreshing, filling, and easy-to-make soup.
The photo is of my lunch today—Creamy Broccoli Soup, with soy milk swirled in, and a piece of Sweet Quinoa Cornbread. Yum!
Cooking tip for making a thick and creamy soup: The correct amount of broth is tricky because vegetables often shrink and also contain their own liquids. To ensure that the soup will not be too thin, remove 1-2 cups of broth after the cooking is finished and before you start blending. After a first blend, you’ll know if it needs more broth. Add in ¼ cup increments until you reach the desired creaminess.
- 2 bunches of broccoli, washed, trimmed, and chopped into big chunks
- 6 cups of chicken broth (vegetables can be above the water line; they will reduce while cooking)
- 2 medium yellow onions, chopped into big chunks
- 1 tbsp. minced garlic
- Salt, to taste
- Combine all ingredients in a large pot.
- Bring to a boil and then simmer for 30 minutes.
- Before blending, remove 1 cup of liquid and hold in reserve.
- Purée soup with a hand blender or in a processor until smooth. If the purée is too thick for your taste, add the 1-2 cups of liquid held in reserve. (If not, you can throw away the liquid or save it as a vegetable broth.)
- Put container of soup in the refrigerator until cold.
- Pour out a glass and, if you prefer, mix in a tablespoon of goat yogurt or soy milk.
For Weight Watchers: Unless you’ve added a “countable” amount of yogurt or milk, any size serving is 0 points on the Points and PointsPlus plans.