My Favorite Broccoli Soup
My Favorite Broccoli Soup: A Vibrant & Flavorful Delight!
Looking for a comforting and healthy soup that’s bursting with flavor? This My Favorite Broccoli Soup is it! It’s a surprisingly simple recipe that delivers a restaurant-quality taste right in your own kitchen. Forget bland, boring broccoli soup – this version is packed with depth, thanks to a clever browning technique and a bright finish of lemon.
I stumbled upon this recipe a few years ago and it’s become a staple, especially during the colder months. It’s perfect for a weeknight dinner, a cozy lunch, or even a sophisticated starter. The slight char on the broccoli adds a wonderful smokiness that elevates the entire dish. Plus, it’s a fantastic way to get your daily dose of veggies!
What makes this broccoli soup special?
- Blistered Broccoli: We don’t just boil the broccoli! Browning it in batches creates a depth of flavor you won’t believe.
- Lemon Brightness: A generous squeeze of lemon juice and a touch of zest cut through the richness and add a vibrant zing.
- Simple Ingredients: You likely have many of these ingredients on hand already!
- Versatile: Enjoy it as a light lunch, a hearty dinner, or a sophisticated appetizer.
Tips for the Best Broccoli Soup:
- Don’t overcrowd the pan: When browning the broccoli, work in batches to ensure each floret gets nicely charred.
- Adjust the texture: Purée the soup to your desired consistency. For a smoother soup, blend for longer. For a chunkier soup, blend less.
- Garnish generously: A sprinkle of grated Parmesan cheese adds a lovely salty finish.
Serving Suggestions:
- Serve with a crusty bread for dipping.
- Add a swirl of cream or a dollop of yogurt for extra richness.
- Pair with a simple salad for a complete meal.
Frequently Asked Questions:
Q: Can I use frozen broccoli?
A: While fresh broccoli is preferred for the best flavor and texture, you can use frozen. Be sure to thaw it completely and pat it dry before browning.
Q: Can I make this soup vegan?
A: Absolutely! Simply substitute the butter with olive oil or vegan butter and omit the Parmesan cheese.
Q: Can I add other vegetables?
A: Yes! Feel free to add other vegetables like leeks, carrots, or celery to the soup.
Q: How long does this soup keep?
A: This soup will keep in the refrigerator for up to 3-4 days. It also freezes well.
Enjoy this delicious and healthy My Favorite Broccoli Soup! I hope it becomes a new favorite in your kitchen too.
My Favorite Broccoli Soup
Ingredients
- ½ cup olive oil
- 2 heads broccoli about 2 pounds, separated into small florets
- 2½ teaspoons salt
- 2 tablespoons unsalted butter
- 1 large onion diced
- 5 cloves garlic chopped
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- ½ pound potatoes peeled and thinly sliced
- ¼ teaspoon lemon zest finely grated
- 1½ tablespoons lemon juice
- to finish Grated Parmesan
Instructions
- In a large soup pot, heat 2 tablespoons of oil over high heat. Add about a third of the broccoli, just enough so that it covers the bottom of the pan in a single layer without overcrowding. Cook broccoli without moving it for about 3 to 4 minutes, or until dark brown on 1 side only (leave the other side bright green). Transfer to a big bowl and repeat with more oil and the remaining broccoli. When all the broccoli has been browned, season with 1 teaspoon salt and set aside.
- Reduce heat to medium-low. Add butter and remaining 2 tablespoons of oil to pan. Add onions and garlic, black pepper, red pepper flakes, and ½ teaspoon salt. Cook until the onion is soft and translucent, about 4 minutes.
- Add potato to the pot with 1 quart water and remaining 1 teaspoon salt. Bring to a simmer, cover pot and cook until potato is just tender, 10 to 15 minutes.
- Add broccoli, cover again and cook until tender, another 5 to 10 minutes.
- Add lemon zest and purée soup with an immersion or regular blender, to your desired texture.
- Stir in lemon juice.
- Finish with grated Parmesan.
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