Cream of Broccoli Soup

Kelsey called me the other day and said, “Mom, the recipe for broccoli soup is not on the blog.” Hmm, well that is because there is no recipe. I always make it up as I go, usually to use up leftover broccoli.

So, here is basically what I told her.

In a 2 quart saucepan over medium heat, melt 2 Tbsp. butter or butter and olive oil

Saute until softened:
1 small onion, diced
1 carrot, sliced thinly
1 stalk celery, sliced thinly

Add 2-3 cups of water or vegetable or chicken broth. If using water, add 1 tsp. bouillon.

Add 1 small potato (optional)
Broccoli (if uncooked)
salt and pepper to taste
1/2 tsp. dried thyme
1/4 tsp. garlic power, optional
Simmer until the vegetables are tender, about 15 minutes.

Blend this up with an immersion blender.

Add milk or half and half, to desired creaminess (about 1 cup). If you would like a thicker soup, blend 2 Tbsp. flour with 3-4 Tbsp. water. Stir the slurry into the soup a little at a time until desired thickness. The soup must be allowed to almost boil before the flour will thicken.

Serve with grated cheddar cheese.


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