The day was rainy and a little bit cold (for California standards) and I was thinking about something nice and warm for dinner. It was an easy choice: cream soup. I am a big soup person and especially enjoy veggie cream soups. I had some broccoli in the fridge so broccoli cream soup was on the menu. It is an easy to make and very satisfying dish perfect for lunch or dinner. It would be great for St. Partick’s Day because of its color but, since it was the first day of spring, we welcomed it in with this green delicious meal.
Broccoli cream soup
Ingredients (serves 2-3)
- 2 big potatoes
- 3 bunches broccoli
- 2 garlic cloves
- 1 medium-sized onion bulb
- 1.7 oz (50 g) grated Parmesan cheese
- Prepare vegetables: peal potatoes and cut into 4-6 parts, cut broccoli into florets, separate stalks, peal and cut onion into 4 parts.
- In a large saucepan bring potatoes and broccoli stalks to a boil, reduce the heat and let simmer for 15 minutes.
- Add the broccoli florets and onion, salt and pepper. Return to a boil and let simmer until the potato and broccoli stalks are tender.
- Remove from the heat and let cool slightly.
- Put potatoes, broccoli and onion in a blender, add 5 tbs of water from the pan (you may use prepared vegetable broth but I do prefer the original stock made from boiling veggies), add garlic cloves and puree the soup.
- If the soup is not warm enough return to the saucepan and heat.
- Ladle the soup into bowls, top with croutons, fresh parsley and some grated Parmesan cheese and pepper.
Note 1: You may want to add some cream. If you are vegetarian or fasting stick to the veggie-only version and exclude Parmesan from topping.
Note 2: I used fresh garlic as I find it adding some rich flavor to the soup. if you are not a fan of garlic or are making this soup for a party you may want to use roasted garlic or garlic powder.
The soup is not complete without croutons in topping or some fresh bread on side (I would go for French onion bread). I made croutons: it is fast and easy adding to practically any soup or casserole dish.
- 2-3 bread slices
- ½ tsp salt
- ¼ tsp pepper
- 1 tbs butter
- 1 tbs olive oil
- Preheat the oven to 350 F (180C).
- Cut the bread into small cubes
- In a mixing bowl, combine the bread cubes, salt, pepper, butter and olive oil. Mix gently.
- Spread out the bread cubes in a pan and roast in the oven for 15 min or until golden yellow.
- Serve as soup topping.