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Broccoli Soup

Broccoli Soup

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Broccoli Soup

Did you know that the broccoli stalk is the most flavorful part of the vegetable? Most broccoli recipes you see only call for florets, leading to the stalk getting dumped in the trash. This recipe makes good use of that flavor-heavy component.

Notes

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Ingredients

  • 1 bunch broccoli, florets removed and saved for garnish
  • 1/2 Spanish onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1/2 Cup cubed prosciutto
  • 4 Cups chicken stock
  • 1 Tablespoon olive oil
  • 1 Tablespoon salt
  • 1/2 Teaspoon red pepper flakes
  • Sour cream, for garnish
  • Pumpernickel breadcrumbs, for garnish
  • Shredded Cheddar cheese, for garnish

Servings8

Calories Per Serving79

Folate equivalent (total)8µg2%


  • 1 tablespoon butter
  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, chopped
  • 1 stalk celery, chopped
  • 2 cloves garlic, chopped
  • 1 teaspoon chopped fresh thyme or parsley
  • 8 cups chopped broccoli (stems and florets)
  • 2 cups water
  • 4 cups reduced-sodium chicken broth, &#8220no-chicken&#8221 broth (see Note) or vegetable broth
  • 1/2 cup half-and-half (optional)
  • ½ teaspoon salt
  • Freshly ground pepper to taste

Heat butter and oil in a Dutch oven over medium heat until the butter melts. Add onion and celery cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and thyme (or parsley) cook, stirring, until fragrant, about 10 seconds.

Stir in broccoli. Add water and broth bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook until very tender, about 8 minutes.

Puree the soup in batches in a blender until smooth. (Use caution when pureeing hot liquids.) Stir in half-and-half (if using), salt and pepper.

To make ahead: Cover and refrigerate for up to 4 days or freeze for up to 3 months.

Note: Chicken-flavored broth, a vegetarian broth despite its name, is preferable to vegetable broth in some recipes for its hearty, rich flavor. Sometimes called &ldquoNo-Chicken Broth,&rdquo it can be found with the soups in the natural-foods section of most supermarkets.


Recipe Summary

  • 2 cups low-sodium chicken stock
  • 1 (10.75 ounce) can reduced-fat, reduced-sodium cream of chicken soup (such as Campbell's® Healthy Request)
  • 2 tablespoons cornstarch
  • 1 tablespoon Montreal steak seasoning
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • 2 tablespoons canola oil
  • 1 large head broccoli, cut into bite-size pieces
  • 1 cup grated carrots
  • 1 small onion, finely diced
  • ½ cup shredded reduced-fat Cheddar cheese
  • 6 tablespoons reduced-fat sour cream

Combine chicken stock, chicken soup, cornstarch, steak seasoning, black pepper, Italian seasoning, and garlic powder together in a slow cooker set.

Heat canola oil in a skillet over medium-high heat. Cook and stir broccoli, carrots, and onion in hot oil until onion is translucent, about 5 minutes. Transfer broccoli mixture to slow cooker.

Cook on Low for 3 to 4 hours add Cheddar cheese and stir until melted. Ladle soup into bowls and top each portion with a dollop of sour cream.


A little different to the usual…

You’ll find many creamy broccoli soups are made with a roux, being melted butter mixed with flour which thickens the soup, then broccoli pieces are tossed in and cooked in that thickened soup.

I prefer making broccoli soup by cooking the broccoli until soft then blitzing it up to make a naturally thick and creamy soup. This way you actually get lovely broccoli flavour in the soup, rather than a generic creamy broth with bits of broccoli in it. Bonus is that it’s healthier!


Ingredients

Step 1

Combine shallots and ½ cup oil in a medium pot and set over medium heat. Cook, stirring occasionally, until shallots turn pale golden, 7–9 minutes. Add peanuts and turmeric and cook, stirring occasionally, until shallots are golden brown and mixture smells very nutty, about 2 minutes. Remove pot from heat and strain through a fine-mesh sieve set over a medium bowl. Let oil cool, then stir shallot mixture back in. Season with salt set aside. Clean pot and reserve.

Step 2

Trim 1" from bottom of broccoli stalks, then peel. Remove stalks from crowns and thinly slice set aside. Coarsely chop florets into 1"–2" pieces set aside separately.

Step 3

Heat remaining 3 Tbsp. oil in reserved pot over medium-high. Add onion and cook, stirring occasionally, until softened and beginning to brown in spots, 7–9 minutes. Add chile and garlic and season with salt. Cook, stirring, until garlic softens, about 3 minutes. Add potato and reserved broccoli stalks to pot and stir to coat in onion mixture. Pour in 5 cups water, season with salt, and bring to a boil over high heat. Reduce heat to medium-low, cover pot, and simmer until potato and broccoli stalks are tender, 12–15 minutes.

Step 4

Add two thirds of reserved broccoli florets to pot, cover, and cook until bright green, about 4 minutes. Add spinach and cook, stirring, until wilted, about 1 minute. Remove pot from heat. Working in small batches, purée in a blender until very smooth. Transfer to a large bowl as you go, then return to pot. (Or use an immersion blender if you have one and blend directly in the pot.)

Step 5

Set pot over medium heat and add remaining broccoli florets. Cover pot and cook until florets are bright green, about 4 minutes. Stir in fish sauce taste and season with more salt if needed.

Step 6

Divide soup among bowls and top with herbs and reserved shallot mixture.

How would you rate Broccoli Soup With Turmeric, Peanuts, and Crispy Shallots?

I just tried to give this a 3 star rating and it wouldn't let me select anything other than a 5. what the heck? This is food stylist soup. Looks beautiful, but doesn't have much flavour. I read the reviews before making it, thinking I could tweak it to be better, but it still took a lot of changing. Iɽ much prefer to have a flavourful soup recipe from the get-go instead. The crispy shallots and peanuts are tasty on their own, but once I added them to the soup they felt out of place. The stars are for the fact that I'll probably remake the shallots and peanuts for other dishes where they won't feel like an afterthought (sorry).

I liked this soup, didn't love it. The soup needs a lot of salt to taste good and I'm not sure about the shallot topping, it adds flavor but a little a something is missing overall. That being said, the base soup is very solid and relatively healthy. I would make it again but add some tweaks to make it more delicious.

This was really nice! The shallot peanut topping is fantastic. One of those heck yeah I'm so happy I have a immersion blender recipes! I added just a small tablespoon or so of better than bullion caramelized onion flavor instead of salting the water more which was lovely and worked out great. I served with some super easy flatbreads and added a little turmeric to the dough to tie it all together - was a great meal! Would love to hear what other folks served this with as it is on the lighter side.

Lots of reviews say too many steps but if you chop up the veggies ahead of time it’s very easy and not a labor intensive recipe at all. Next time I’ll probably cook the onions in the turmeric oil and blend in the mint and cilantro for more depth. Otherwise a beautiful and light soup.

Wow this is seriously delicious! I love the crispy shallots on top!

Loved this recipe! Like others I used olive oil instead of vegetable oil and it was great. I think I missed a part with getting the shallots crispy but I liked them how they turned out - very soft. Next time Iɽ try for the crisp! Also, I used four cups of water instead of five because I was worried about the consistency. I thought it came out great, maybe a little creamier/thicker than it would have with five cups. I considered using chicken or vegetable stock instead of water but with a large onion and all the veggies, the flavor was fab.

This is a delicious soup! After looking at other reviews, I decided to add some toasted coconut to the shallots and peanuts. This took it over the top! Otherwise I followed the recipe. Definitely a keeper!

Tastes like blended broccoli.

This was really good! It was spicy with 1 whole serrano (I liked it but too spicy for my bf). Next time I will remove the seeds. I used 4 cups vegetable broth 1 cup water for more flavor. I also blended some mint and cilantro into the soup. I consolidated some of the steps because it seemed unnecessarily labor intensive. I simply cut the broccoli stems into the center instead of peeling them. I used extra florets instead of having to peel all the stems because I prefer the taste of the florets anyways. Overall this was really good! I also subbed for olive oil and separated the shallots and peanuts from the oil to keep them crispy.

Pleasantly surprised with this recipe! We used olive oil instead of vegetable oil, which turned out great. We also replaced the 5 cups of water with 1 can (almost 2 cups) of coconut milk and 3 cups of low sodium vegetable broth. Coconut milk added a nice creaminess and went well with the fresh herbs used in the topping.

Contemplating making this again tomorrow! It was so good loved by everyone in the family including a 9 month old and a 3 year old! The shallot topping was DELECTABLE. I used cilantro and subbed the peanut for almonds because of my allergy. I'm going to see what is like without peeling the broccoli stems and see how it compares because that was definitely one of the more time intensive steps (!). Next time I'll make a double batch so there are actually left overs.

Delicious, relatively simple recipe. The crispy shallots were a really thoughtful addition. I would sub olive oil for veg oil when making the shallot oil, just for more flavor. As other reviews suggested, would also consider using coconut milk or chicken broth over water to create a deeper flavor.

This recipe is very delicious, albeit - be warned - rather labor intensive. My advice would be to do all of your prep work early, including the broccoli which must be peeled/sliced/chopped, and keep organized. It's well worth the effort though! Hearty, delicious, and beautiful. I replaced peanuts for cashews because of an allergy and it was yummy. Added some homemade sourdough croutons too.

I love this recipe but I made several adaptations. I kept the shallot oil separated and used that to sauté the onions. The shallots and peanuts stayed crispy and delicious and my onions got the extra depth of flavor with the turmeric oil. I was surprised by how few spices there were so I threw in a couple dashes of green curry powder. I replaced one of the cups of water with a can of coconut milk to make it a little more substantial, and threw in a bit more fish sauce. I blended the soup all at once, and it was still green and lovely without the extra steps of small batches. Will definitely make again.

Excellent recipe! We were short on time so instead of making the topping, we used French's fried onions we had on hand and added the turmeric directly into the soup. We liked that there was no cream in the soup but it was still pretty hearty. The mint topping really cut through the richness and the heat from the pepper and the fish sauce balanced everything really nicely.


How to make it

And here are process photos for how to make it. Basically, it starts by making the above described roux, then we cook small cubes of potato first and add the broccoli later (because it cooks faster). The idea here is that by the potato and broccoli are both cooked perfectly, the soup has thickened so it’s beautifully creamy!


Recipe Summary

  • 1/4 cup (1/2 stick) unsalted butter
  • 1 medium yellow onion, diced small
  • 1/4 cup all-purpose flour (spooned and leveled)
  • 4 cups low-sodium chicken broth
  • 1 pound broccoli, cut into florets, stems peeled and chopped
  • 1/4 cup heavy cream
  • Coarse salt and ground pepper

In a medium pot, melt butter over medium. Add onion and cook, stirring occasionally, until softened, 8 minutes.

Add flour and cook, stirring, until combined, 1 minute.

Whisking constantly, add broth and 1 cup water and bring to a boil over high. Reduce heat and simmer, whisking occasionally, 10 minutes.

Add broccoli and bring to a simmer. Cook until broccoli is very tender, 20 minutes.

Transfer mixture to a large bowl. In batches, fill a blender halfway with mixture and puree until smooth to allow heat to escape, remove cap from hole in lid, cover lid with a dish towel, and hold down firmly while blending. Return soup to pot as pureed.

Add cream and heat over medium until warmed through. Season with salt and pepper. Thin with broth or water, if desired.


Broccoli Cream Soup

Melt butter in a medium saucepan over medium heat. Add onion and cook, stirring, until translucent, about 5 minutes. Add flour and cook, stirring constantly, for 1 minute (the flour should not take on any color).

Pour in stock, whisking until fully incorporated, and bring to a boil. Reduce heat to a simmer and cook, whisking often, until thickened, about 10 minutes.

Add broccoli stems and season with salt and pepper. Return to a boil, stirring to combine. Add florets and return to a boil. Reduce heat and gently simmer until broccoli is tender enough to mash with the back of a spoon, 10 to 20 minutes.

Working in batches, transfer broccoli mixture to the jar of a blender, bowl of a food processor, or puree through a food mill fitted with a fine or coarse disk, or an immersion blender. Strain soup through a fine mesh sieve into a clean pot, pressing down on solids.

Set pot of soup over low heat and whisk in cream, if using. Thin with more stock or water, if necessary. Season with salt and pepper and serve immediately.


Creamy Vegan Broccoli Soup

If you're a New Years' resolution kinda person, specifically one of the many people with resolutions such as "Lose weight" or "Eat healthier", you might be feeling tired of typical healthy January meals.

The problem with New Years resolutions (actually there's a number of problems, but we won't get into that now) is that healthy eating and losing weight tend to go hand in hand with things like salads and smoothies. But salads and smoothies don't go particularly well with the dead of winter, ya know? Jump to recipe →

Petition to move New Years to June? Salads and smoothies go really well with June!

Until then, let's talk about foods that DO go well with the middle of winter. Foods like warming soups, hearty veggie bowls, pastas, and casseroles. Now we're talking!

So in the spirit of some proper "January" food, a.k.a. healthy yet hearty warming dishes that come together easily and quickly, a creamy vegetable-filled soup is just perfect.

And a quick note, if you love vegan soups as much as I do, be sure to check out our other soup recipes like this Vegan Leek & Potato Soup or our Creamy Red Coconut Curry Soup. Or browse all of our vegan soups!

This creamy vegan broccoli soup is exactly what we all need right now. Flavourful, creamy, packed with veggies, and the perfect accompaniment to a whole grain sandwich, a salad, or maybe just a big ol' crusty bun or piece of bread with a healthy dose of vegan butter.

Recently, I had a chance encounter with the best cream of broccoli soup I'd ever had. See, I have an unfortunate tendency to walk away from my cooking to do silly things like, check my Instagram, paint my nails, mix myself a drink, whatever.

A few weeks ago, while sautéeing the broccoli + mirepoix for yet another batch of cream of broccoli soup, I left my saucepan to its own devices and accidentally browned a good thick layer of the vegetables. If you've read many soup recipes you'll know it usually says to sweat the vegetables and will specifically state "do not brown." Wooops! Alas, the caramel-ly notes from the browned veggies added some serious umami to my usual broccoli soup recipe.

That bit of fate inspired me to try topping this soup with some well-browned and seasoned broccoli florets. They're kinda like croutons, but they taste even better, and they're vegetables, so they get BIG January points! I also like to top my soup with a drizzle of olive oil + cracked pepper. So pretty! *heart eyes emoji*. Vegan cheese shreds are another delicious, yet totally optional, topping for this soup.

Recipe updated November 2019. Changes made: Doubled soup recipe and portion size. Vegetable broth increased to 4 cups from 2½-3 cups. Coconut milk increased to ¾ cup from ½ cup. Added 1 tsp white wine vinegar. Original cashew milk recommended instead of unsweetened macadamia milk (previously recommended brand no longer available). Note added for using original vs. unsweetened non-dairy milk.

Added nutrition information and recipe notes to address common questions. Updated recipe yield, prep time, and cooking time. Fixed issues with recipe scaling (for accurate doubling and tripling).


Heat butter and oil in a pan over a medium heat until the butter melts.

Roughly slice the onion and leek and add to the pan, cooking for 5-10 minutes until soft. Stir through the chopped garlic and cook for a further minute.

Add the broccoli to the pan, pour over the stock and simmer the mixture for 10 minutes until tender.

Blend with a hand blender or whiz in your food processor until liquidized.

Return to the saucepan and season to taste. Serve piping hot with a sprinkling of your favourite croutons.