Broccoli Soup – An Ever Evolving Recipe

Kirk and I have become obsessed with homemade broccoli soup.  It’s easy, quick, healthy and when you use the immersion blender – definitely more fun than the usual recipes!  Kirk always gets that task though, he has become a master of it.

The #1 reason why I love this recipe is that once you make a successful batch following the recipe (Link:  Original Recipe), you basically can just wing it in all future attempts!  We’ve made it 3-4 times now and I’ve done different variations each time.   The only thing that seems to really matter is putting enough spices in and enough liquid.  I’m very eager to see this continue to evolve into other pureed soups!

Version #3 / Semi Smoky Broccoli – Potato – Carrot Puree Soup

Note:  I made a triple batch this go-round and then froze the leftovers into my mini loaf pans.  Each is exactly one serving, ~1.5-2 cups.  I’ll take them out of the loaf pans tonight and put the “soup blocks” in a big ziplock bag or vacuum seal them (and then right back into the freezer). 

  • Step 1:  Thaw Frozen Broccoli Florets in a large stock pot over med-high heat with enough water to boil.  Drain in collander.  Leave it in the sink for now!  I used 3 LBS of broccoli.
  • Step 2:  Rinse Potatoes and Carrots.  Leavings skins on, roughly chop into medium sized pieces.  I used 4 cups Russet Baking Potatoes and 4 Regular Carrots.
  • Step 3:  Peel & Slice Cloves of GarlicI used 2 cloves.
  • Step 4:  Measure out:  Salt, Pepper, Celery Salt, Onion Powder, and NutmegI used 1 tsp of each except for the nutmeg… that was just three shakes.
  • Step 5:  Pour Olive Oil in quickly rinsed stock pot and sautee garlic, spices and carrots for about 5 minutes over medium heat.  I used ~ 1 TBSP or 3 ish second pour from my bottle with a spout.
  • Step 6:  Add in Potatoes,Broth, and Milk.  Bring to Boil.  I used 4 cups low sodium chicken broth, 2.5 cups 2% milk, 2 tbsp of heavy cream.
  • Step 7:  Add in Broccoli back in at any point you want after it reaches a boil.
  • Step 8: Boil over med-heat for 15 minutes.  Start checking to see when the potatoes and carrots are cooked enough to be pierced (doesn’t have to be mushy or anything).
  • Step 9:  Add a few shakes ofChipotle Tobasco Sauce
  • Step 10:  Puree with immersion blender until smooth!!  Careful:  be sure to keep the bottom of the immersion stick under the liquid so it doesn’t splatter.
  • Step 11:  Taste with a spoon to see if it needs more salt, pepper or liquid.  Adjust to your taste a little bit at a time!

 In all, this probably took us 35-45 minutes.  I noted the portions I used out to the side in each step so you can adjust on your own!  Use whatever spices, type of potato, type of broth, milk or vegetables that you want!  It’s fun to experiment.  I’ve used vegetable broth and soy milk before and it was just as wonderful.

Happy Cooking!!

Tool Shout-Out:  Cuisinart Smart Stick Immersion Blender

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