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Feed Your Soul Too

Creating Gluten Free and mostly healthy recipes

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Broccoli Soup

October 30, 2015 by Peter Block 10 Comments

Is it starting to get cold where you live?  Do you need something to warm you up?  OK, this is a food blog.  If you need that, you need to go to another site.  The direction I was going was soup – Broccoli Soup.  It is so easy to make a fresh, homemade soup.  Do you want a creamy soup?  How about I show you how to make a creamy soup without using a cream.  Is that even possible?

Broccoli Soup

Broccoli Soup

Broccoli Soup

Broccoli Soup

Broccoli Soup

You are going to have to wait a little to learn the trick.  One of things I need with my soup is that it needs to be hearty.  I like a soup that eats like a meal.  The soup can be a consume if it has hearty ingredients added to it.  If the soup is your meal, then it needs to be substantive.  How do you make a soup with vegetables hearty and thick.  The simple answer is potatoes.  Potatoes are added primarily for texture.  The potatoes give the soup really good texture.

Broccoli Soup

Broccoli Soup

One other concept used in this soup to impart a strong broccoli flavor was that I cooked the broccoli stems in with the other ingredients.  I took them out when the soup was blended.

Broccoli Soup

Broccoli Soup

Broccoli Soup
2015-10-29 23:46:50
Serves 6
A creamy broccoli soup using no cream or dairy.
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Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Ingredients
  1. 2 heads broccoli, stems cut off but saved
  2. 2 russet potatoes, peeled and diced
  3. 1 small yellow onion, diced
  4. 2 garlic cloves, minced
  5. 3 cups vegetable stock
  6. 1 cup chicken stock (because I ran out of vegetable stock)
  7. 1 tablespoon canola oil
  8. 2 teaspoons salt
  9. 2 teaspoons pepper
Instructions
  1. Cut the broccoli into florets, saving the stems and set aside.
  2. Peel and dice the potatoes.
  3. Heat a skillet on medium heat and warm the oil.
  4. Add the onions and potatoes and cook for 3 - 4 minutes.
  5. Add the salt and pepper.
  6. Add the garlic and cook for 1 minute.
  7. Transfer to a big pot adding in the broccoli (stems too) and the stock.
  8. Cook for 10 - 15 minutes until broccoli is soft.
  9. Remove from heat and take out the stems.
  10. Using a blender, blend the ingredients in batches.
  11. Return to your stock pot when done.
  12. Heat for another 5 - 10 minutes.
  13. Check for seasoning.
  14. Serve and enjoy!
Feed Your Soul Too http://www.feedyoursoul2.com/
The broth that is used (I didn’t check my pantry before I went to the store so I had to also add chicken stock).

Soup Broth

Soup Broth

The potatoes, onion, garlic and spices in the skillet.

Potatoes, Garlic & Onions

Potatoes, Garlic & Onions

All the ingredients moved to the stock pot including the broccoli stems.

All the Vegetables in the Stock Pot

All the Vegetables in the Stock Pot

The cooked down broccoli and potatoes in the blender.

All the Vegetables In the Blender

All the Vegetables In the Blender

The final plated Broccoli Soup.

Broccoli Soup

 

Filed Under: Sides, Soups, Vegetarian Tagged With: broccoli, onions, potatoes, Soup

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Reader Interactions

Comments

  1. Suzy | The Mediterranean Dish

    October 31, 2015 at 9:42 am

    Been craving cream of broccoli soup! This is perfect!

    Reply
    • Peter Block

      November 1, 2015 at 9:32 am

      Do you use cream when you make your soup?

      Reply
  2. Nicole Neverman

    October 30, 2015 at 9:13 pm

    This soup sounds lovely! I don’t think I would miss the cream at all 🙂

    Reply
    • Peter Block

      November 1, 2015 at 9:33 am

      The soup has a real creaminess. I only knew there was no cream because I made it. LOL.

      Reply
  3. Sarah Maison Cupcake

    October 30, 2015 at 8:03 pm

    What a super idea to thicken soup with potato rather than cream, that sounds just what I need on my healthy eating plan!

    Reply
    • Peter Block

      October 30, 2015 at 8:41 pm

      Healthy is the idea. Let me know if you try it.

      Reply
  4. Debi @ Life Currents

    October 30, 2015 at 11:57 am

    This looks so good! I love that it’s creamy with no cream! Yum!

    Reply
    • Peter Block

      October 30, 2015 at 8:40 pm

      It’s a great twist with the potatoes.

      Reply
  5. Patty Haxton Anderson

    October 30, 2015 at 11:21 am

    Nicely done Peter. Although I like cream in mine, this version is lighter and one I should aspire to eat.

    Reply
    • Peter Block

      October 30, 2015 at 8:40 pm

      I don’t think you will miss the cream. Give it a try.

      Reply

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Hi everyone. My name is Peter and this blog is a labor of love expressing my passion for cooking and bringing family and friends around the kitchen table. I (now) make gluten free and mostly healthy recipes for home chefs that may just impress your friends. Read More…

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