Broccoli soup

February 20, 2010 at 12:42 pm 2 comments

This was my first attempt at making broccoli soup from scratch. I did a bit of poking around on the internet for recipes, but wasn’t able to find one without lots of cream. And you’d be surprised at how many broccoli cheddar soups contain big dollops of processed cheese spread as the magic ingredient. No thank you! So instead of using a recipe, I just cooked the way I usually do – with a general idea of how to make the basic dish – here, a soup – and then taste testing along the way until it’s something worth eating.

Below is the recipe for the soup pictured above. In place of the cream I used potatoes. I am trying to be more selective about my consumption of dairy products, so wherever I can make an easy substitute I will. Cheaper, too! This broccoli soup is rich, creamy and delicious and a lot better for you than the average cream of broccoli soup you’d find in a restaurant or in a can. For a vegan version, just substitute vegetable oil for the butter.

The soup is lovely served with salad and crackers, or maybe with a grilled cheese sandwich (a much more worthy rationale for eating dairy). I’m looking forward to adapting this recipe for other soups like cauliflower or cream of mushroom. This makes a big pot of soup – at least enough for four to six people.

4 medium potatoes, diced
1 medium onion, finely diced
3-4 cloves garlic, minced
1/4 cup butter
1/4 cup flour (we use brown rice flour for gluten-free)
2 stalks of broccoli, stems chopped finely and florets chopped separately
8 cups vegetable stock
Fresh cracked pepper to taste

Boil potatoes in a pot until tender. You can reserve the cooking water to replace some of the vegetable stock.

Meanwhile, saute onion and garlic in butter in a large stock pot. Add broccoli stems to onion and garlic mixture and cook until tender, about 10 to 15 minutes. Stir in flour and then add potatoes. Remove from heat and add in about half of the vegetable stock. Let the mixture cool down a bit and then puree in batches in a blender or food processor and add the soup back into the pot. Never, never blend hot liquids – it’s a messy situation waiting to happen!

Once your soup is smooth and back in the pot, add in the finely chopped broccoli florets and the remaining stock. Heat through until broccoli is tender and the soup is hot. You can add in extra water or stock to thin the soup if desired. Season with fresh cracked pepper and serve.

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Entry filed under: Cooking, Gluten Free. Tags: , , , , , , , , , , , .

Vegetable lasagna Cream cheese pasta

2 Comments Add your own

  • 1. cdub  |  February 20, 2010 at 1:20 pm

    this soup is delicious!!! As good, if not better than restaurant versions, and you know how unhealthy those can be. Great recipe!

    Also, don’t forget to add cheddar if you want this to be cream of broccoli and cheese soup. 🙂

  • 2. Ceara  |  February 28, 2010 at 1:42 pm

    I make broccoli soup every time broccoli goes on sale for 99 cents, or when it’s ready from the garden.
    I never use cream. What I do is saute chopped onion in butter, than add flour to make a roux. After the flour/butter mixture cooks for a few minutes to remove the “floury” taste, I begin to add chicken broth. Next comes the broccoli, which is all cooked for a bit until the broccoli is soft. I use a hand blender to make most of the broccoli pieces small, and leave a few bigger bits for texture. Then I add enough 2% milk to finish off to the color I like, then shredded cheddar cheese.
    It’s very comforting food! Especially when combined with fresh homemade bread rolls, hot from the oven. *drool*

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