I’ve said it before, I have a serious addiction to soup. You can make giant vats of soup, freeze it and always have it ready to go. Today’s offering is a super simple Creamy Broccoli soup that anyone can whip up in a little over half an hour. Try it! Can be made vegetarian/vegan by tweaking the ingredients slightly.
Creamy Broccoli Soup
1 large head of broccoli- about 1 1/2 pounds
1 large or 2 medium onions or leeks
2 tablespoons olive oil
2 teaspoons dried thyme or the leaves from about half a bunch of fresh thyme
6 cups chicken or vegetable broth
1 to 1 1/2 cups 2% milk or cashew milk
**If you don’t want to use milk, you can use a couple of slices of day old “from the bakery” country bread or a russet potato as a thickener, add this when you start simmering the broccoli**
1 teaspoon pepper
Salt if needed
2 tablespoons butter, optional
Cut stems from broccoli. Roughly chop the heads into smallish pieces. Using a vegetable peeler, peel the stems and dice. Set aside.
Cut the onions into a large dice. Set aside.
In a 4-6 quart soup pot, heat 2 tablespoons of olive oil. Add the onions and sweat until transluscent, 5-8 minutes. Do not brown or caramelize.
Add the broccoli, thyme, pepper and broth. Bring to a boil over high heat, reduce to medium low and simmer until broccoli is very, very tender- about 30 minutes.
Carefully transfer the contents of the soup pot to a blender or use a stick blender, and puree until smooth. (remove the top lid from your blender to vent the steam, BUT cover the open hole with a clean kitchen towel.)
Return the soup to the pot and add the milk and butter. You can skip the milk and eat it as is, if you like. Bring back to a simmer to heat through.
Enjoy with a grilled gruyere and spinach sandwich or on its own. Tastes even better the next day!