Main Dish

Creamy Broccoli Soup

Creamy Broccoli Soup

Hands-on Time: 20 minutes
Total Time: 40 minutes
Serves 4

  • 1 Tbsp olive oil
  • 1 medium onion, chopped
  • ⅛ tsp crushed red pepper (optional)
  • 2 c low-sodium vegetable broth
  • 1 bunch broccoli, florets roughly chopped and stems pepped and sliced (about 7 c)
  • 1 large russet potato (about 8 oz), peeled and cut into ½” pieces
  • salt and pepper
  • 2 oz sharp white Cheddar, grated (½ c)
  • Bagel chips, for serving
  1. Heat the oil in a large saucepan over medium heat.  Add the onion and red pepper (if using) and cook, stirring occasionally, until the onion is soft, 4-6 minutes.
  2. Add the broth, broccoli, potato, 2 c water, ½ tsp salt, and ¼ tsp pepper to the saucepan and bring to a boil.  Reduce heat and simmer, covered, until the vegetables are very tender, 18 to 20 minutes.
  3. In a blender or food processor, working in batches, puree the soup until smooth, adjusting the consistency with water as necessary.  Top with the Cheddar and bagel chips, if desired, before serving.
Chopping up the broccoli, potato and onion

I love, love, love broccoli soups. When I came across this recipe in a Real Simple issue I was excited.  I’ve been trying to ramp up my homemade soups and what better than a broccoli one! I’d had yet to make a broccoli soup at home.  And it looked so good topped with the bagel chips and cheese.

Cooking up the ingredients

Unfortunately it did not turn out so good.  First, the bunch of broccoli I grabbed only made about 4½ cups, not the 7 cups as the recipe stated.  So then I tried to proportionally cut down the rest of the ingredients.  I ended up with very poor consistency and flavor.  It tasted like plain shredded broccoli.  I tried adding more cheese to it after the fact and it helped a little.

Here’s hoping one person’s failed recipe attempt is another’s success!  If you give it a whirl, let me know how you fare.


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