There are a lot of Broccoli Soup recipes out there and many of there are delicious. I’ve made a number of variations myself over the years. Here’s one I made today that went over well.
- 4 cups chopped broccoli (I used frozen and the amount is pretty much a guesstimate)
- 4 cups chicken broth
- 3-4 cloves garlic, minced
- 1 medium sized onion, chopped
- 2 Tbsp. Extra Virgin Olive Oil
- 3/4 cup half and half or cream
- 1/2 cup grated Asiago cheese (Parmesan would work well too)
- 1/4 tsp of crushed red pepper flakes
- 1 15 oz. can of white beans, drained and well rinsed (just about any kind work or use a couple cups of freshly cooked beans).
- Sea salt and fresh ground pepper to taste
Put it Together
- Heat olive oil in a soup pot and then saute the onions and garlic for a few minutes until soft.
- Add the broccoli, red pepper flakes, and chicken stock. Heat til just boiling and simmer until broccoli is done (6-8 minutes)
- Add the white beans and heat a few more minutes. Remove from burner and let cool a few minutes.
- With an immersion blender, puree the soup. You can also puree in a regular blender and work in batches.
- Add the cheese and cream. Heat a couple more minutes and then serve with crackers, crusty bread or toasted garlic bread. A salad on the side can complete the meal or serve as a side with a main dish.