Creamy Broccoli Soup

Creamy Broccoli Soup is easy, fast, and a fabulous vehicle for frozen broccoli. Frozen broccoli rarely holds its own. It can become mushy once thawed or recooked from frozen, but it is perfect for making quick cooking blended veggie soups like this one. Just use it frozen, straight out of the bag. Add in a few frozen baby Lima beans or peas for a hit of protein and you’re all set.  Drizzle each bowl with extra virgin olive oil and, if you make it, add a dollop of scallion gremolata to lift the favor into another delicious sphere.

AuthorAnn Gaffney
RatingDifficultyBeginner

Add the frozen broccoli. Cook stirring until it starts to defrost. Add the Lima beans. Cook 1 minute. Add just enough stock to cover the veggies. Cover and cook 10-15 mins

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Creamy Broccoli Soup
Yields4 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins
 2 tbsp extra virgin olive oil( plus extra for drizzling)
 2 shallots, minced
 1 medium white potato
 2 tbsp plain greek yogurt(Optional. Omit for a vegan soup)
 2 tbsp water
 1 lemon, juiced, juice divided
 1 lb frozen broccoli florets
 1 cup frozen baby Lima beans
 4 cups water or stock
 salt and white pepper to taste
1

Heat the olive oil in a 5 qt Dutch oven over a medium flame. Add the shallots and potato. Sprinkle with salt and a grind or 2 of white pepper. Sautee until the shallots are translucent, about 2 minutes.

2

Stir in the yogurt if using. Cook until all the water in the yogurt has evaporated and just the curds remain. In a bowl mix the water with 2 tablespoons the lemon juice. Add to the pan to deglaze.

3

Add the frozen broccoli to the pan. Cook stirring until it starts to defrost. Add the Lima beans. Cook 1 minute. Add just enough stock to cover the veggies. Cover and cook 10-15 mins until potatoes and broccoli are fork-tender. Taste for salt.

4

Blend the broccoli soup in batches until smooth. Return to the pot and heat through over a low flame. Stir in the remaining lemon juice. Taste for salt. Serve in bowls with a dollop of scallion gremolata and a drizzle of EVOO

Ann's Tips
5

Leave out the yogurt for a yummy vegan soup.

Ingredients

 2 tbsp extra virgin olive oil( plus extra for drizzling)
 2 shallots, minced
 1 medium white potato
 2 tbsp plain greek yogurt(Optional. Omit for a vegan soup)
 2 tbsp water
 1 lemon, juiced, juice divided
 1 lb frozen broccoli florets
 1 cup frozen baby Lima beans
 4 cups water or stock
 salt and white pepper to taste

Directions

1

Heat the olive oil in a 5 qt Dutch oven over a medium flame. Add the shallots and potato. Sprinkle with salt and a grind or 2 of white pepper. Sautee until the shallots are translucent, about 2 minutes.

2

Stir in the yogurt if using. Cook until all the water in the yogurt has evaporated and just the curds remain. In a bowl mix the water with 2 tablespoons the lemon juice. Add to the pan to deglaze.

3

Add the frozen broccoli to the pan. Cook stirring until it starts to defrost. Add the Lima beans. Cook 1 minute. Add just enough stock to cover the veggies. Cover and cook 10-15 mins until potatoes and broccoli are fork-tender. Taste for salt.

4

Blend the broccoli soup in batches until smooth. Return to the pot and heat through over a low flame. Stir in the remaining lemon juice. Taste for salt. Serve in bowls with a dollop of scallion gremolata and a drizzle of EVOO

Ann's Tips
5

Leave out the yogurt for a yummy vegan soup.

Creamy Broccoli Soup

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