Broccoli is a terrific food, but did you know you could make it into a soup? This is such an easy broccoli soup recipe. It uses only the most nutritious and best tasting part of the broccoli – the florets.
That means that even household members who hate broccoli may enjoy it this way. And you can tweak this recipe to your heart’s content.
I’ve made some suggestions below, but there’s really no end to what you might add in or serve op top of this soup.
I’ve modified this from a Gordon Ramsay recipe, which you can find here. My version is even simpler than his. You’ll only need a few simple ingredients, and then some fresh ground pepper for your guests to add to their taste.
Note: do not leave out the salt. I use about a flat teaspoon of salt, or maybe not quite that much. This brings out a lot of flavor in the broccoli.
It’s not as much salt as it sounds like, once you break it down into servings. If you’re on a low-sodium diet and want to leave it out, use a salt substitute that’s meant to taste like salt, because you are going to need some salty type of flavor.
If you want to play with this recipe, there are quite a few ways to jazz it up. And because they can be done at the end, it makes it much easier to please a household of people with different taste.
- Add a dollop of sour cream on the top.
- Slice some goat cheese, truffle brie or camambert on top.
- Sprinkle almond slivers over it.
- Toss some shredded cheddar on top.
- Add some garlicky croutons.
- Sprinkle on just a few drops of Tapatio hot sauce.
- Stir in a very small amount of garlic or onion salt.
- Roast a few garlic cloves, slice them thinly, and put a few slices top of each bowl of soup.
- Add cheddar and bacon bits. Go lightly to avoid losing the broccoli flavor – or go heavy if you’ve got a household member who can’t stand the soup on its own, but will eat it if it’s got enough other flavors happening!
Broccoli Soup Recipe
Broccoli tastes better as soup, and this recipe keeps in all the nutrition. There's not a lot more to it than this healthy vegetable, and yet it tastes so much better.
- 1 large broccoli cluster.
- Salt and pepper
- Sauce pan
- Remove the stalk from the broccoli cluster. You won't be using the stalks in this recipe.
- Fill a large saucepan up most of the way with water, and bring it to a boil.
- Put a generous pinch of salt into the water.
- Put the broccoli florets in the water, and add another pinch of salt over the vegetables in the water. Put a lid on the pot.
- Cook for 3 1/2 to 4 1/2 minutes.
- Put a colander in a pot and pour the broccoli into it. This separates the water (which is now broccoli stock) from the broccoli. Do not get rid of the broccoli stock - just put it aside.
- Put the broccoli into a blender. Add some of the stock, until the water level in the blender is about half as high as the broccoli.
- Turn the blender on and off quickly, two or three times in a row, to get the mixing process started smoothly. Then turn it up on high and blend until it's almost pureed.