Quick and Easy Cream of Broccoli Soup

Seriously, the title doesn’t lie. This soup takes only slightly less time than opening a can o’ soup and heating it up; even better, it tastes a thousand times better and doesn’t have the host of ingredients that stuff with the red and white label does, in addition to doing away with the allergens in that soup in a can. Did you know Campbell’s isn’t gluten-free? It contains wheat flour, in addition to 14 other ingredients. You can make your own in minutes, and do it to suit your preferences or needs. Need a dairy-free / gluten-free / vegan / soy-free / MSG-free soup? This is the recipe for you. Just substitute the cream for coconut or almond milk if you’re dairy-free or vegan, and the rest of those allergies are already taken care of. No gluten, no whey, no MSG in this pretty green meal.

Better yet, you can save on dishwashing if you do like I did, and drink it from a mug.

Cream of Broccoli Soup
yields 4 servings

ingredients:

1 ½ lb broccoli florets, frozen
1 medium onion, diced
3 cups chicken stock
1 cup heavy cream
2 tbsp butter, separated
pinch of nutmeg

directions:

Melt 1 tablespoon of butter over medium heat in a 3-quart saucepan and sauté onions until golden and softened. Add 1 cup of stock, deglaze if necessary, and broccoli. Cover and bring to a boil, then reduce heat to low and simmer for 5-10 minutes, or until broccoli is tender. Remove from heat. If using a standard blender or food processor, allow to cool for a few minutes and puree in batches to desired consistency. Return the puree to the pan and add the remaining 2 cups of stock, as well as the nutmeg, remaining tablespoon of butter, and cream. Stir gently over medium heat until soup is heated through. Serve plain, or with shredded cheese, sour cream and chives, or whatever your heart desires.

*Note: I’ve found that a couple of tablespoons (roughly) of white wine added to the soup after pureeing gives it a nice bit of extra body. (I keep leftover wine in the freezer in Ziploc bags for adding to soups and stews; it usually ends up as less of an ice-pack and more of a wine slushy.) However, if you’re not interested in the alcohol, leaving it out won’t hurt a bit.

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One thought on “Quick and Easy Cream of Broccoli Soup

  1. Delish! I also found a touch of sherry and using coconut milk for the milk-allergic makes a tasty and low-fat, soothing soup! Thanks!

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