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Cream of Broccoli Soup

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Ingredients

Scale
  • 2 Tablespoons unsalted butter
  • 1 Tablespoon olive oil
  • 1 small yellow onion (diced)
  • 1 stalk celery (diced)
  • ½ cup carrots (diced)
  • 2 cloves garlic (minced)
  • ½ teaspoon EACH: dried rosemary, thyme, salt
  • ¼ teaspoon black pepper
  • 1 pinch cayenne (optional)
  • 5 cups broccoli florets (cut into chunks (about 2 large heads))
  • 5 cups chicken broth (use low sodium if preferred)
  • 1 Tablespoon soy sauce ((or Worcestershire sauce))
  • 2 Russet potatoes (equal to 1 pound)
  • ¾ cup Half and Half (or heavy cream)
  • 1 cup Cheddar Cheese (optional)

Instructions

  1. Heat butter and olive oil in a soup pot over medium heat. Add diced onions, celery, and carrots and sauté for 5 minutes, until softened.
  2. Add minced garlic, ½ tsp rosemary, ½ tsp thyme, ½ tsp salt, ¼ tsp pepper, and 1 pinch cayenne. Sauté for 1 minute.
  3. Stir in the broccoli and sauté for 5 minutes, partially covered.
  4. Peel/rinse the potatoes and cut them into 1-inch cubes .
  5. Add diced potatoes, chicken broth, and soy sauce to the pot. Bring to a boil, then reduce heat to medium.
  6. Let simmer, partially covered, until the vegetables are very fork tender. About 20 minutes.
  7. Remove from heat. Use an immersion blender or transfer to a blender in batches to blend until smooth.
  8. Heat the half and half in the microwave for 30 seconds and stir it into the soup.
  9. Garnish with cheese if desired and serve.

Find it online: https://www.rapidrecipes.blog/cream-of-broccoli-soup/