Seriously Silky Cream of Broccoli Soup That’ll Leave Even Veggie Haters In Awe

The Frugal Chef has really outdone herself this time with this amazing recipe for velvety cream of broccoli soup. Talk about a bowl of silky, steamy goodness!

If you are anything like my husband and son and do not appreciate chunky veggies in your soup then this is the recipe for you. The broccoli is pureed down to nothing more than a velvety cream soup and it couldn’t be any better than this! I am so excited to have stumbled across this yummy recipe over on YouTube. Not only do I have the ingredients and instructions but I can watch a play-by-play of how to make this yummy stuff via video, too!

 

Ingredients

2 TBS Kerrygold butter
1 TBS Bertolli olive oil
1 pound broccoli florets and stems
1 medium carrot – peeled and quartered
1 large garlic clove – peeled and cut into thirds
1 small white/ brown onion – chopped
1 Russet potato – peeled and sliced
4 cups water
1 cup cream or milk
Salt & Pepper
Optional toppings – croutons or shoestring potatoes

Instructions:

Melt the butter with the oil in a large skillet.

Add all the vegetables and sauté until the onion is softened – about 5 minutes.

Add the water and cook until the vegetables are all softened. Do not cover your pot.

Allow the vegetables to cool down a bit and place them in the blender. Blend until creamy with no lumps.

Return the cream to the pan and add the cream or milk – whichever you are using. Mix in well.

Add salt and pepper to taste and heat through. You do not need to boil this. Just heat it and serve. Add your topping of choice. Enjoy!

 

 

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Quick tip: Top this yummy soup with oyster crackers, potato sticks, or croutons. Yummo!

Recipe and image courtesy of The Frugal Cook and Youtube.