Okay, so I’ve had a complicated relationship with broccoli soup. For years, every version I tried tasted like, well, boiled grass. I was convinced it was just one of those healthy-but-boring things you choked down because you should.
Then, one particularly cold and rainy Tuesday, I decided to get serious. I threw out all my preconceived notions (and a few sad-looking broccoli stems) and started experimenting. After, like, five tries involving varying amounts of cream and spices, this is what I landed on.
It’s creamy, comforting, and actually tastes like something you want to eat, not something you have to eat. Honestly, it’s become my go-to for a quick weeknight dinner, especially when I have some sad-looking produce I need to use up.
What You’ll Need
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 sticks celery, chopped
- 1 medium onion, chopped
- 4-5 cloves garlic, minced
- 4 cups chicken broth (or veg broth)
- 1/2 teaspoon Italian seasoning
- 5-6 cups broccoli florets
- 1 Russet potato, peeled & diced
- 3/4 cup heavy/whipping cream (or to taste – I like it extra creamy)
- Salt & pepper to taste
Steps
- Add the oil and butter to a soup pot over medium-high heat. Sauté the onion and celery for about 7-10 minutes or until it starts to lightly brown.
- Stir in the garlic and cook for 30 seconds. Don’t burn it!
- Add in the broth, Italian seasoning, broccoli, and potatoes. Increase the heat to high and bring the soup to a boil.
- Reduce the heat so it’s simmering rapidly, cover the pot with the lid slightly ajar (this is important to prevent boiling over), and cook for 20-25 minutes or until the potatoes and broccoli are tender. It’s okay if the broth isn’t completely covering the broccoli.
- Blend in the pot using an immersion blender, or carefully transfer the soup to a regular blender (you might want to let it cool a bit first, unless you like hot soup explosions).
- Stir in the cream and season with salt & pepper as needed (I’m pretty generous with both). Taste and adjust as you go – everyone’s salt tolerance is different.
Substitutions That Actually Work
- Chicken broth: Vegetable broth works great for a vegetarian version, or even just water in a pinch (just add a bit more seasoning).
- Heavy cream: You can use half-and-half or even milk, but it won’t be quite as rich. I’ve also used coconut milk for a slightly sweeter, dairy-free version.
- Potato: This helps thicken the soup, but you could try cauliflower or even a sweet potato for a different flavor profile.
Making It Diabetes-Friendly
- Reduce the potato: Use half a potato, or leave it out altogether and thicken the soup with a little bit of cornstarch or xanthan gum.
- Watch the cream: Use a lower-fat milk or cream alternative, or just add a smaller amount. You can also add a swirl of Greek yogurt for creaminess without as many carbs.
Tips & Storage
- Don’t overcook the broccoli! You want it tender, but not mushy.
- If you’re using a regular blender, be super careful when blending hot liquids. Fill it only halfway and vent the lid to prevent pressure buildup.
- This soup keeps well in the fridge for up to 3 days. It might thicken a bit when it’s cold, so just add a splash of water or broth when you reheat it.