My mother-in-law makes the best broccoli soup. But it has cheese and milk in it, and I can’t eat it. I never even stopped to think that broccoli soup could even be made without dairy! Since trying to up our soup intake after Christmas, I made broccoli soup. And we all liked it! I couldn’t believe it! It’s super easy. Kind of like telling you how to fry a hamburger or something. Oh, well.
Soup 5: Broccoli Soup
4 tablespoonsful of olive oil
2 heads of broccoli
1-2 quarts of chicken broth, but I think beef would work great, too
salt to taste
pepper to taste
Chop onion. Saute onion with salt and pepper in a heavy bottomed soup pan in olive oil until soft. Add broccoli. Saute another 5 minutes. Add some broth to cook the broccoli in. Bring soup to a simmering boil. Allow to cook 10-15 minutes until the broccoli is soft. Add more broth as desired to thin it up. Use immersion blender or blender to blend the soup smooth (if using a blender, allow to cool or add cool broth or else the contents will explode on your cupboards and ceiling as steam escapes). Taste and adjust spices. More salt and pepper? Try some dill or nutmeg or oregano or thyme and reblend. Then, if it’s soupy enough, you’re done. If not, blend in the rest of your broth.
My kids add some coconut milk to theirs, and they say “It tastes like Grandma’s!” Although I like coconut, it sometimes gives me a headache so I abstain usually and eat mine plain.
I have tried making this with bacon…yeah. I didn’t like it. I’m sticking with plain here.
Family “gustar” report: 5/5 liked it. 3/5 liked it best with coconut milk added. But we all like broccoli a lot in our family! Another “not fancy” soup but good. A great accompaniment to chicken salad sandwiched between crispy lettuce leaves or rolled up in a coconut flour crepe.