Creamy Broccoli Soup
Flavorful and deeply satisfying, this soup has a creamy texture that belies the fact that it doesn’t actually contain any cream. Since it is filling and there’s a big meal ahead, we’ve made small portions. Try serving the soup in beautiful shallow bowls or in pretty teacups with small spoons.
If you add 1/4 teaspoon of baking soda to the broccoli while the broccoli is cooking for 20-25 minutes, the broccoli will break down better and you will have the nutty flavor of the broccoli. I also add 3 ounces of low-fat cheddar cheese (white cheddar if possible) and two ounces of Parmesan Cheese during the blending process. After the broccoli is cooked, right before it needs to be blended, I add 2 cups of loosely packed spinach. Adds great flavor & an extra boost of nutrition.
- 1 tablespoon oil, olive, extra-virgin
- 1 large onion, finely chopped
- 2 cloves garlic
- 2 pounds broccoli, roughly chopped
- 1 pinch salt
- 1 pinch peppercorns, black, freshly ground
- 5 cups broth, vegetable
- Juice of 2 lemons
- 4 small broccoli florets, optional garnish
Preparation time 10mins
Cooking time 10mins
Adapted from southbeachdiet.com
Soup can be made up to 3 days in advance and refrigerated in a covered container. It can also be frozen for up to 1 month.
Heat oil over medium heat in a large nonstick saucepan. Add onion and garlic, reduce heat to low, and cook until softened, about 7 minutes. Add broccoli and a pinch of salt and pepper; stir well to coat. Add broth and lemon juice; bring to a simmer. Partially cover, reduce heat to low, and simmer gently until broccoli is very tender, about 25 minutes.
Transfer soup to a blender and purée, in batches if necessary, or use a hand blender. Serve hot, garnished with a small broccoli floret, if desired.