Cream of Broccoli Soup

A while back, a Serenity in the Storm reader wrote in to request an easy and quick cream of broccoli soup. I’ve been thinking about this recipe for a while and wanted to make something that had a really simple ingredients list and that didn’t use any substitutions (e.g., vegan cream, sour cream, etc.). I was surprised at how creamy this soup turned out, given that it is really just potatoes and broccoli. It cooks up in under 30 minutes and would make a great weeknight meal. It would also freeze well if you wanted to make a large batch and save some for later.

The Recipe

Serves 6-8

splash of water or oil

1 medium onion, diced

4 cups potato (russet or other variety), peeled and diced

8 cups broccoli florets

8 cups vegetable  broth (I like to use the Better Than Bouillon vegetable broth)

black pepper to taste

In a large pot, sauté the onions in water or oil until slightly soft. Add the peeled, diced potatoes and stir. Let cook for a few minutes. Add the vegetable stock and bring to a simmer. Simmer until the potatoes are slightly tender (about 7-10 minutes). Add the broccoli and simmer until the broccoli is tender (but still bright green). Using an immersion blender, blend until smooth (or transfer to a high speed blender or food processor). Add black pepper to taste. Reheat before serving. Bon appétit!

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