Light and Creamy Broccoli Soup
Prepare a delectable creamy broccoli soup effortlessly in the comfort of your kitchen. This dish blends simplicity with a flavorful, creamy texture that rivals any restaurant recipe, making it ideal for busy evenings. This is reported by SSP.
Ingredients
- 1 large head broccoli, chopped
- 1 potato, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic
- 2 celery stalks, chopped
- 2 cups vegetable or chicken broth
- 1 cup milk (low-fat options available)
- ½ cup water
- Butter
- All-purpose flour
- Black pepper
- Croutons (optional)
Instructions
1. Prepare Veggies: Break the broccoli into florets, and cube the potato. Roughly chop the onion, garlic, and celery.
2. Cook Together: In a pot, melt a bit of butter and sauté the onion and celery until tender. Add potato, broccoli, garlic, broth, and water (excluding milk, salt, and pepper), cover, and let it simmer for 8-10 minutes.
3. Blend: Use a stick or countertop blender to purée until smooth.
4. Thicken with Roux: In a saucepan, melt additional butter, stir in flour, and gradually mix in milk. Cook until thick and bubbly, then incorporate into the soup.
5. Finish Up: Bring the soup back to a boil briefly, salt, and pepper to taste. If desired, top with baked croutons made by cubing stale bread, lightly spraying with olive oil, and baking for 3-5 minutes before sprinkling with salt.
Storage Tips
- Refrigerate: Cool the soup to room temperature and store in an airtight container in the fridge for three to four days.
- Freeze: Ladle portions into zip-top bags, label, and lay flat in the freezer for two to three months for more extended storage.
Enjoy a comforting bowl of creamy broccoli soup with minimal effort and maximum flavor.
