Cream of Broccoli Soup
A super easy soup that's perfect as a starter or even a main course.
Ingredients
- 1 large onion (chopped)
- 2 stalks celery (chopped)
- 2 Tbsp extra virgin olive oil
- 1 Tbsp butter
- 1 large head broccoli (preferably organic, a bag of frozen broccoli works too)
- 5 cups water (or chicken broth)
- 2 tsp Low Sodium Better than Bouillon Chicken Flavor (omit, if using broth)
- 2 medium potatoes (peeled and diced)
- ½ tsp salt (to taste)
- ⅛ tsp pepper (to taste)
- ¼ cup cream (half and half or milk, as desired)
Instructions
- Sauté the onion and celery in the olive oil and butter for a few minutes, then add the water, broccoli and potatoes. Next, add the bouillion, if using, and some salt.
- Simmer for about 20 minutes until the potatoes are soft, then blend with an immersion blender.
- Taste for salt, and add some freshly grated black pepper, then pour in some cream, half and half or milk, as desired.
- Heat thoroughly, without boiling, then serve with a little more black pepper.
Notes
- Use vegetable bouillon for a vegetarian broccoli soup.
- Nutrition facts calculated using the optional cream.
Nutrition
Serving: 1 bowl | Calories: 198kcal | Carbohydrates: 23g | Protein: 5g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 437mg | Potassium: 701mg | Fiber: 5g | Sugar: 4g | Vitamin A: 897IU | Vitamin C: 107mg | Calcium: 81mg | Iron: 1mg
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