Cream of Broccoli Soup

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! 

 
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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.