Tuesday, May 8, 2012

Easy Broccoli Soup

It's been sooo long since I've posted! I've been very, very busy working on a few different exciting things, hopefully which I finish soon and can share with you!

In other news, I recently signed up to get a Farm Fresh to You box every other week. It's a CSA [Community Supported Agriculture] box chock full of local organic produce that gets delivered to my doorstop every other week. You never really know what you're going to get, but you can check off things you prefer not to get on their website.

I received my first box last week. I ordered the smallest box, and it came with a giant onion, two  oranges, one lemon, two apples, two artichokes, a big bunch of butter lettuce, two huge heads of broccoli, and four baby bok choy. It's really pretty great and worth the [very reasonable] $25 considering that it just shows up on your doorstep and it's all local and fresh. Oh also it all tastes really, really good.

So with this arsenal of fresh produce at my fingertips, here's what I made for lunch today. It was kind of a cold, dreary morning here in Santa Monica, and a steaming bowl of homemade soup sounded just about perfect. It really hit the spot, and I have to say it was a pretty great way to get my veggies.

P.S. If you don't have an immersion blender, get one! They aren't very expensive and so much easier to get out / clean than a regular blender. I use mine to make smoothies directly in the glass. Pretty nifty.

Easy Broccoli Soup
Makes 4 servings
2 heads broccoli, roughly chopped
1 onion, chopped
2 tbsp butter
1/4 tsp garlic powder [or 1 clove of the real deal, chopped]
3 tbsp flour
1 14oz can vegetable broth [you could also use chicken broth]
1.5 c water
1/2 c milk [I used 1%]
1/2 c shredded cheese [optional - I just think everything's better with cheese]

1. In a large saucepan, melt butter and saute broccoli, onion and garlic until onion is translucent, about 8 minutes. Stir to ensure even cooking.
2. Sprinkle flour over vegetables and cook about 3 more minutes until flour starts to thicken, stirring.
3. Add vegetable broth and water and bring to a boil. Cover and simmer over medium heat for 10 minutes.
4. Puree soup with an immersion blender. Stir in milk and cheese.


  1. I made this today. The recipe worked beautifully and it tasted as rich (fattening) as the whole cream versions---but w/o guilt& inches. I used 2% cheese and a little fresh milled pepper. Very good, easy and no fattening guilt. Thank you!

  2. This sounds really good! I'll have to try it.
    x Katherine



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