I love broccoli soup and when broccoli is in season I usually make some just for me. I like to use the least amount of ingredients as possible. This is a very mild tasting soup as a base.You can jazz it up other ways by using mushrooms or a little celery or spice it up. You be the creator!
- 2 cups chopped fresh or frozen broccoli or more if desired (I used fresh)
- 1/2 cup chopped onion or more
- 2 strips of bacon of choice (optional but I love the flavor)
- 1 can (14-1/2 ounces) reduced-sodium chicken broth or more (or vegetable broth)
- Sea salt and fresh grated pepper to taste
- Paprika to taste (optional)
- Sour cream (optional)
- Parboil broccoli until it is a bright green.(to keep the color)
- Drain liquid from the broccoli into a bowl and save.
- Let broccoli cool.
- Meanwhile chop onion and bacon and cook on medium heat until onion is translucent and flavors meld together.
- Add broccoli water and broth and heat until you have a soft boil, add chopped broccoli and cook until tender. Stirring occasionally so it doesn't stick.
- In a blender blend soup until smooth. Be sure to not overfill the blender as it can fly up in your face even with the cap on. It will be hot and can burn. Put a towel over the top of the lid and hold it. If using a hand blender keep blender pointing down at all times.
- Salt and pepper to taste and serve in nice big cups or bowls , and garnish with a dollop of sour creme and a good sprinkle of paprika. Add some french bread or rolls, sit in front of the fireplace and relax.
*You can add a bit of milk of choice to stretch or thin out the soup. If you use cream or half and half, it will be very smooth and rich. I chose not to use cream since I can’t have dairy. Instead I gave it a dollop of Tofutti at serving time. You can also add mushrooms and celery to this soup too. Spice it up your way.... It’s your choice.
Source: Olinda Paul* If you read the post below Erin as suggested roasting broccoli before you make the soup. I did it and yes, she is totally right. YUMM! Thanks Erin!