Broccoli Soup

Name: Broccoli Soup
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6 serving
Ingredients: 1 tablespoon olive oil; 1 small onion, chopped; 2 teaspoon kosher salt, divided; 1 large russet or Yukon gold potato, peeled and chopped into a small dice; 1 pound broccoli (about 2 cups), use florets and stems (stems peeled and chopped); 4 cups 32 ounces chicken or vegetable stock; 1 tablespoon lemon juice; yogurt, creme fraiche or sour cream for garnish; Shaved parmesan for garnish

User Reviews

4.8

15 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings
6
Calories
120 kcal
Course
Main Course, Lunch
Cuisine
American

Broccoli Soup

Soren Carlson

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It doesn’t have to be soup season to enjoy this delicious and bright Broccoli Soup. This yummy recipe has starchy potatoes, fresh broccoli and vegetable broth to create a scrumptious and smooth soup that will easily have you wanting seconds (and thirds)!

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Ingredients

Servings

1 tablespoon olive oil
1 small onion, chopped
2 teaspoon kosher salt, divided
1 large russet or Yukon gold potato, peeled and chopped into a small dice
1 pound broccoli (about 2 cups), use florets and stems (stems peeled and chopped)
4 cups 32 ounces chicken or vegetable stock
1 tablespoon lemon juice
yogurt, creme fraiche or sour cream for garnish.
Shaved parmesan for garnish

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Instructions

In a large stock pot heat the olive oil and saute the onion and 1 tsp salt for 5-7 minutes over low to medium heat.
Add the potatoes, broccoli, stock, 1 tsp salt and bring to a boil, reduce to a simmer.
Cook covered for 12-15 minutes or until broccoli and potatoes are fork tender.
Pour the ingredients along with the lemon juice into a blender and puree.
Serve garnished with yogurt, creme fraiche or sour cream and shaved parmesan if desired.
To Freeze: Allow to cool, place in appropriate container or ziploc bag, label, and freeze. When ready, place in pot and heat through under low to medium heat or defrost in fridge over night.

Notes

If you want to freeze leftover soup, allow to cool, place in appropriate container or freezer bag, label, and freeze. When ready, place in pot and heat through over low to medium heat or defrost in fridge over night. This soup can be frozen for 4-6 months.