In my book, soup season is year round. This creamy broccoli soup is a staple in my recipe collection and I’m wondering why I haven’t shared it sooner with y’all! This is the perfect warm accompaniment to a heartier spread that you can easily throw together with ingredients you have on hand.
Broccoli imparts a earthy flavor to this soup while onion adds just enough sweetness. Pair this soup with a quality protein like baked chicken or fish for a well-balanced meal that anyone would enjoy.
Nutrition:
Broccoli: This cruciferous veggie is chockfull of fiber, vitamin K and vitamin C. Beyond blood clotting, vitamin K is recognized for its role in maintaining bone health and keeping arteries free from calcification. K2 from fermented and animal-based foods is primarily regarded for these effects but K1 from plant-based foods need not be discounted.
- 1 tbsp grassfed butter
- 1 onion, diced
- 1 stalk celery, chopped
- 8 cups broccoli florets
- 3 cups vegetable broth
- 2 cups milk
- 1 tbsp grassfed butter
- 2 tbsp all-purpose flour (optional to thicken)
- Saute onion and celery in 1 tbsp butter in a medium stock pot.
- Add broccoli florets and broth. Cover and simmer for 10 minutes.
- Puree soup mixture in a blender and return mixture to stock pot.
- In a small saucepan, add milk, 1 tbsp butter and flour. Combine until bubbly on medium heat. Add to soup mixture.
- Warm soup mixture on the stovetop and serve warm.
