A hearty soup is one of our favorite treats when cooler weather prevails. Last week we made Cream of Broccoli soup … twice!
The second time we made an extra big batch. That’s how much we love this easy to make recipe!
Ingredients:
12 cups broccoli crowns
1 onion quartered and sliced
4 cups vegetable or chicken broth
2 cups heavy cream, half & half or milk
salt, pepper or season to taste
Makes approximately 4 quarts of soup
Place 12 cups broccoli crowns, 1 onion quartered and sliced and 4 cups vegetable or chicken broth in a 6 quart stock pot.
Cook over low heat 20 minutes or until tender.
Puree to desired consistency with a hand blender. You can also puree in a regular blender but should let the mixture cool a bit first.
Add 2 cups heavy cream, half & half or milk. Heat thoroughly being careful not to scorch. Season to taste with salt, pepper or your favorite herbs.
The first/top photo shows the soup a bit chunky. But I pureed the vegetables for a smoother consistency in the second batch as shown above. It’s simply a matter of preference. Cauliflower or potatos make delicious variations as well.
Enjoy!
momto8blog says
yum!!! This is my kids all time favorite soup. I only make it now for holidays.b/c my recipe calls for lots of butter. Your recipe is a healthier version. thank you! I will see what the critics think!