I had a whole bag of broccoli that I needed to use ASAP or it would gave gone bad, so I decided to make broccoli soup…and it came out so good!! I love making soup in the fall, it’s the perfect comfort food! Also wanted to quickly note that my mom actually uses this exact same recipe but uses carrots instead, if you’d want to try it that way you could!
The recipe:
In a pot, boil the diced potatoes for 5–7 minutes. Then add the broccoli and continue boiling for an additional 8–10 minutes, until tender.
Carefully transfer the potatoes, broccoli, garlic, and 1 tbsp of olive oil to a blender. Pulse once or twice—no more than 3 seconds—so the potatoes don’t get gluey! (Important: Over-blending will change the soup’s texture.)
In the same pot, heat 1 tbsp olive oil over medium heat and sauté the diced onion until golden brown.
Pour the blended soup mix into the pot with the sautéed onion. Add the half & half, onion salt, garlic powder, and plenty of salt and pepper. (No need to add more broth; the broccoli and potatoes hold water!)
Cover and simmer on low for about 15 minutes. Stir in the shredded cheese and mix gently until melted.
Optional: While the soup simmers, cook the bacon until crispy and toast the baguette slices with garlic salt, olive oil, and Parmesan if desired.
Ladle the soup into bowls and top with extra olive oil, Parmesan, crispy bacon, and green onions. Enjoy!! xx
Hearty Broccoli Soup
Ingredients
- 1 1/2 large potatoes peeled and diced
- 1 small yellow onion finely diced
- 4 cups broccoli diced
- 1/2 cup vegetable or chicken broth
- 2 cloves garlic
- 1/2 cup shredded cheese I used Parmesan, but cheddar would also be delicious!
- 1/4 cup half & half
- 3 tbsp olive oil
- 1 tsp onion salt
- 1 tsp garlic powder
- Salt and pepper to taste (I love lots of pepper!)
Instructions
- In a pot, boil the diced potatoes for 5–7 minutes. Then add the broccoli and continue boiling for an additional 8–10 minutes, until tender.
- Carefully transfer the potatoes, broccoli, garlic, and 1 tbsp of olive oil to a blender. Pulse once or twice—no more than 3 seconds—so the potatoes don’t get gluey! (Important: Over-blending will change the soup’s texture.)
- In the same pot, heat 1 tbsp olive oil over medium heat and sauté the diced onion until golden brown.
- Pour the blended soup mix into the pot with the sautéed onion. Add the half & half, onion salt, garlic powder, and plenty of salt and pepper. (No need to add more broth; the broccoli and potatoes hold water!)
- Cover and simmer on low for about 15 minutes. Stir in the shredded cheese and mix gently until melted.
- Optional: While the soup simmers, cook the bacon until crispy and toast the baguette slices with garlic salt, olive oil, and Parmesan if desired.
- Ladle the soup into bowls and top with extra olive oil, Parmesan, crispy bacon, and green onions. Enjoy!! xx
