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Bye bye canned soup, healthyish homemade cream of broccoli soup is here to save dinnertime. This steaming bowl of deep green goodness is thickened with a starchy russet potato and made extra silky with a glug of heavy cream. (If you’d prefer a dairy-free version, try coconut cream or almond milk instead.) Serve it with toasted and buttered crusty bread. Looking for more healthy soups? Try chickpea noodle soup, quinoa vegetable soup, or roasted butternut squash soup.
Use this recipe as a template for other creamy vegetable soups. Substitute equal parts asparagus or peas (or a combination of both) for the broccoli.
Pro tip: Rather than discard the woody broccoli stem, you’ll use the entire head. After cutting off the florets, you’ll use a vegetable peeler to peel the stalks, then slice them into coins. (Since they’re more fibrous than the tender crowns, the stalk should be much thinner than the florets.) Not only is this a more cost-conscious way to cook, it reduces food waste, which is good for the planet.
The soup will keep in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
broccoli
butter
extra-virgin olive oil
large shallot, thinly sliced
small russet potato (about 5 oz.), peeled and cut into 1/2″ pieces
Kosher salt
Freshly ground black pepper
low-sodium chicken broth
water, divided
heavy cream, plus more for drizzling
fresh lemon juice, plus wedges for serving
Best Cream of Broccoli Soup Recipe – How To Make Cream Of Broccoli Soup – Delish
