Broccoli Soup Recipe

Broccoli Soup Recipe

For the longest time, the only kind of broccoli I could get my oldest to eat was the Panera Bread broccoli soup. This recipe is similar. Creamy, cheesy and soul-soothing, this broccoli soup recipe has a little kick from the hot sauce. Serve with crusty French bread.

Ingredients:

• 4 Tbsp. butter
• 1 small onion, diced
• 2 stalks celery, diced
• 2 large carrots, diced
• 2 cloves garlic, minced
• kosher salt and freshly-ground black pepper, to taste
• 2 Tbsp. all-purpose flour
• 2 quarts vegetable broth
• 1 cup cream or half and half
• 16 oz. frozen broccoli florets
• 2 large potatoes, peeled and diced
• 1 cup shredded cheddar cheese
• 6-8 dashes hot sauce

Preparation:

1. Heat butter in a large, heavy saucepan or 5-quart dutch oven over medium heat.


2. Add onions, celery, carrots and garlic. Cook, stirring, until vegetables are softened, 3-4 minutes.


3. Season with salt and pepper. Whisk in flour. Cook 1-2 minutes, whisking constantly.


4. Stir in broth and cream. Let soup come to a gentle boil.


5. Add broccoli florets and potatoes. Let soup simmer, uncovered, until potatoes are fork tender.


6. With an immersion blender (Compare Prices), puree, leaving soup still somewhat chunky. Or transfer to a blender, and puree in batches.


7. Remove from heat. Stir in cheese until melted. Add hot sauce. Taste, and adjust seasonings.

User Reviews