"Only the pure in heart can make good soup."- Ludwig Van Beethoven
I have been cold all winter, and even though today was fairly mild where I live, it seemed like a soup kind of day. I am temporarily eating a raw, vegan diet though so I had to warm myself up with herbal tea while my family got to enjoy a steaming hot bowl of Creamy Broccoli Soup (it was hard to resist and it smelled so good). I make it a little different than a lot of others. I use chicken broth for some of the milk, which I think gives it more flavor, and I likes specks of carrot in it for color interest. You can always use all milk, if you prefer (just do not let it boil rapidly to prevent any curdling). It's deeply satisfying and tummy warming for sure.
Creamy Broccoli Soup
2 cups diced onions
1/4 cup unsalted butter or coconut oil
1/4 cup, slightly rounded (I used Einkorn flour, but you can use regular all-purpose flour)
pinch freshly grated nutmeg
1/2 teaspoon kosher salt
1/4 teaspoon coarse ground pepper
1 1/2 cups milk
1 quart (4 cups) chicken broth, homemade or store bought (low sodium) plus additional for thinning soup, if needed
1/4 cups finely minced carrots
1 lb. broccoli florets, frozen and thawed or fresh and finely chopped
Shredded cheese to taste
1. In a heavy bottomed soup pan, heat oil over medium heat. When hot, but not smoking, stir in onions. Cook, stirring occasionally until wilted and translucent.
2. Sprinkle onions with flour, stirring constantly. Continue to cook and stir for 3 minutes.
3. Season with salt, pepper and nutmeg. Stir in milk and cook, stirring, until mixture thickens.
4. Pour in chicken broth and cook, stirring occasionally, until thickened again. Thin as desired with additional broth.
5. Stir in broccoli and carrots.
6. Bring soup to a low boil, stirring occasionally. Reduce to simmer and cook, covered, for 30-40 minutes until broccoli is tender.
7. Using an immersion blender, carefully puree soup to desired consistency. If you like it a little chunky, great. If you want it perfectly smooth, have it your way! Taste for seasoning and adjust accordingly.
8. Serve it immediately, topped with shredded cheese. Freshly grated cheddar would be my first choice, but I was all out tonight. I apologize for the poor photo image below. The light in my kitchen is not so good for photos at night The broccoli soup is more vibrant looking than this picture suggests. You just have to trust me! ♥
Eat 'em up!
Welcome to my blog! I am a wife, mother ,former pastry chef, pet mom and creative who is exploring art, trying to practice gratitude as a way of life and attempting to hold on to a sense of awe and wonder about everything in my world. I live in Northern Colorado where I love to cook, play with art supplies, hike and ride my bike. Thank you for visiting!