Simple Cream of Broccoli Soup
I am super proud to say that I somehow managed to get my 10 year old to eat this. Okay, could have been the brownie I promised him after dinner, but that is beside the point. This is a great soup to whip up on a cold night and is super fast and easy to do, especially if you’ve got frozen broccoli lying around. The heavy cream really makes the soup but if you are watching your girlish or boyish figure, the half and half is a great substitution.
- 2 tablespoons butter (or olive oil)
- 1 onion, diced
- 1 rib celery, diced
- 1 garlic clove, minced
- salt & freshly ground black pepper
- 6 cups chicken broth
- dash Worcestershire sauce
- 3 cups frozen broccoli florets
- 1/2 teaspoon nutmeg
- 1 cup half and half (or heavy cream)
- shredded cheddar cheese for garnish
1.) In a large soup pot, melt 2 tablespoons butter over medium heat. Add onion and celery and cook for 5 minutes, stirring occasionally until softened. Add garlic and cook one more minute. Season with salt and pepper. Add chicken broth, Worcestershire sauce, and 2 cups of the broccoli. Let come to a boil. Blend soup (very carefully!!) in batches in a blender. Note: Fill the blender jar only halfway full, cover the lid with a kitchen towel and blend very slowly at first holding the lid down with your hand. Many burns happen this way in the kitchen. You can also use an immersion blender, which is what I prefer (I am all for less dish washing).
2.) Return soup to pot if blending and stir in cream or half and half. Season again with salt and pepper, add nutmeg, and remaining broccoli florets and bring to a boil. Let cook for another minute then remove from heat.
3.) Garnish with shredded cheddar cheese.