I’ve been making variations of this broccoli soup for years. The years of experimentation have helped me come up with one of those tried and true winning recipes that I promise is worth making for your family.  I have fed it to my one year olds sans cream and all of my kids love broccoli even today. Even the kid who claims she doesn’t “like chocolate very much” loves broccoli and still eats this soup.

There are just a few things I’ve learned that I think make all the difference between an OK broccoli soup and a knock-your-socks-off soup. I love using the potato as a thickener for the soup; it creates a great consistency, so you don’t need very much cream. I double the broccoli and make sure not to cook the broccoli too long so that the the soup is a bright, vibrant green instead of a canned green bean green. I add just a touch of tarragon and Melanie at Mel’s Kitchen Cafe taught me that the combination of swiss and cheddar in broccoli soup is superb.

We eat this with whole wheat grilled cheese sandwiches some nights and Homemade Croutons other nights. (To keep this gluten-free the croutons need to be made with GF bread on their own baking pan.)

Cream of Broccoli Soup

 

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Prep time

15 mins

Cook time

15 mins

Total time

30 mins

 

Beautiful broccoli soup. Don't overcook the broccoli so the soup retains a vibrant color.

Author: Kristen of Culinary Mamas

Serves: 6

Ingredients

• 2 tablespoons butter
• ½ cup cream (or fat free half and half)
• 1 onion, chopped
• 1 russet potato, peeled and chopped
• ½ tsp dried tarragon
• 6 cups chicken stock, warmed
• 4½ cups chopped broccoli florets and stems
• Salt, Pepper
• Homemade Croutons
• 1 cup swiss cheese, grated
• 1 cup cheddar cheese, grated

Instructions

1. In a large pot, melt butter and cook onion until tender over medium high heat.
2. Add potato and toss to coat with butter. Add hot stock and bring to a simmer. Simmer until potato is tender, about ten minutes.
3. Once the potato is tender, add the broccoli and cook until the broccoli is softened, but still bright green, about three minutes.
4. Puree in batches in a blender or food processor.
5. Return to pot and add cream. Season to taste with salt and pepper and serve with homemade croutons and grated cheese. (To keep this gluten-free the croutons need to be made with GF bread on their own baking pan.)

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