This cream of broccoli soup is hearty and wholesome. You won’t believe that there is no cheese or butter in this soup and yet it’s so rich, creamy and delicious. A simple and easy recipe that gets done in less than 30 minutes.
Chop the broccoli, potatoes, and onions small so they cook fast.
In a soup pot add oil and saute the onions for a minute until translucent. Then add the garlic and bay leaves - saute another 30 seconds
Next, add the chopped broccoli and potatoes – saute for 2 minutes then add the thyme and stockTip - the potato helps keep the soup nice and creamy so we don't need any cream.
Season with salt and pepper. Tip - if you use the store-bought chicken stock check to see if it has salt added.
Cover and cook on medium-low for 5 to 7 minutes until the veggies are tender.
Remove the bay leaves, add the parsley and blend the veggies into a smooth puree
Combine the milk and cornstarch, then add it to the soup, followed by the Parmesan cheese – combine wellTip - the cornstarch in the milk will prevent the milk from splitting
Taste and adjust seasoning and consistency - add water if the soup is too thick.Tip - the soup will continue to thicken as it cools. If necessary you can add more water and warm the soup again.
Serve with toasted bread or croutons. I like a little more parmesan and parsley for garnish.
Choose the right vegetables and pair them appropriately. This is important when making combining two or more veggies together.
Know the cooking time of these vegetables. Add the longer cooking vegetables to the pot first or some will be mush while the others will be grainy.
When possible opt for roasting the vegetables. Roasting veggies caramelize the sugars and bring out the natural sweetness in the vegetables.
If possible make your own homemade stock. This makes a huge difference to homemade soups.
If you use ready to use store-bought stock make sure to under season your vegetables as commercial stocks have tons of salt added to them.
You don't always need butter or cream for every soup. Vegetables with high fiber like potato, sweet potato, pumpkin, butternut squash, become very creamy when cooked and pulsed. Which means you can eat them more often if you make them healthier. Right?
Often a tab of butter or cream on the top adds that touch of flavor you need in a soup. So add just that ½ tsp of butter or 1 tbsp of cream on the top as garnish.
Yogurt and milk are a great alternative to full-fat cream. Having said that both milk and yogurt can split when added to soups. So add them warm and at the last minute. Then, turn the heat off. OR
A teaspoon of cornstarch in every cup of milk will prevent the milk from splitting.
While yogurt is a great low-fat addition to soups, it can add a bit of tang which may or may not work with all vegetables.