If you're looking for a super healthy soup recipe, this isn't it, BUT it is a much lighter spin on the original, traditionally made with heavy cream and flour. We traded organic half and half and potatoes to thicken this seasonal soup. It does not disappoint!
What You'll Need:
3 Tbsp grass fed butter
1 large onion, chopped
4 stalks celery, chopped
2 cloves garlic, minced
6 small red potatoes, cubed (or 1 large baking potato)
2 large bunches broccoli with stems, chopped (8-ish cups)
2 c veggie broth (try making your own, here)
2 c filtered water
1 1/2 tsp sea salt
1/2 tsp ground pepper
1 cup grass fed half and half
1/4 shredded Parmesan or other hard, sharp cheese
Melt butter in a large soup pot. Add onion, celery, garlic and potatoes. Cook for 3-5 minutes, or until aromatic.
Add broccoli, broth, water, salt and pepper. Bring to a boil. Reduce to a simmer. Cook until broccoli is tender; about 20 minutes.
Remove from heat, remove lid, and cool for 15-20 minutes before adding half and half + cheese.
Puree using an immersion blender (seriously the best investment ever, if you don't already have one. Find the one we love here.), or transfer to a blender.
Serves 6 as a main, 8-10 as a side. Freezes well.