Are you in the love or hate category when it comes to broccoli? Maybe you’re somewhere in between? I can tell you that it’s always been my least favorite veggie, but this soup may have kicked it up a bit higher on my list. You see, it’s good to keep trying foods until you acquire the taste for them. I’ve tried potatoes, mushrooms, and tomatoes so many times in my life and finally…I love them. Persistence and patience pay off, eh?
Broccoli is the star of this dish, no double about it. Other than the broccoli there are very few ingredients in this soup, which is always a plus in my book. Basically, you toss onion, garlic, red pepper flakes, and a parmesan cheese rind in the pot along with the broccoli and veggie stock, let it all merry together for a bit and then puree it all into silky smooth goodness.
I just happened to conveniently have a parmesan cheese rind in the freezer, which I was pretty excited about. I tossed it into the pot and let everything simmer away, but when I came back to turn the heat off and dig out the parmesan rind…it was gone. I searched and searched, but all I found was a lump of melted cheese. Ummm, I totally didn’t expect the whole thing to melt, but it did. So, moral of the story—if you don’t have an actual cheese rind on-hand, you could certainly just add in about a ½ cup of grated parmesan cheese.
Surprisingly, there isn’t any cream or half & half used in this soup, yet it’s creamy as can be. The key to all that creaminess is Greek yogurt, which I love precisely because it’s so incredibly think and creamy. It seriously worked like a charm in this soup.
If you don’t love broccoli, I think you will after trying this soup. Just give it a shot. It’s everything you’d expect from a good, soul-warming soup—velvety smooth and rich with just a hint of heat. It’s also easy to make and is actually quite a healthy option.
Don’t forget a piece of Irish Oatmeal Soda Bread to dip in your soup. Oh, to-die-for! I love tossing little chunks of buttered bread into my bowl of soup and then scooping them up with a heaping spoonful of goodness. Mmm!
Creamy Broccoli Soup
Yields about 9-10 cups
- 2 tbsp. unsalted butter
- 1 tsp. extra virgin olive oil
- 1 large yellow onion—chopped
- 6 cloves garlic—minced
- ¼ tsp. red pepper flakes
- 3 (12 oz.) bags of steam-in-bag broccoli—steamed in the microwave
- ½ tsp. salt
- ¼ tsp. pepper
- parmesan cheese rind, or ½ cup grated parmesan cheese
- 5 cups vegetable stock
- ½ cup plain Greek yogurt (I used 0% fat)
Melt the butter and oil in a large pot set over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and red pepper flakes and cook for 1-2 additional minutes. Add the steamed broccoli, along with the salt, pepper, parmesan cheese rind (if using the grated cheese, wait to add it until later), and vegetable stock, and stir to combine. Cover and bring to a boil, and then reduce the heat to a simmer (medium-low heat) and let simmer for 10 minutes.
Remove the cheese rind from the pot (if it didn’t melt!). Add the mixture to a blender and blend until completely smooth. Note: If you have a smaller blender, you can do this in batches. Return the soup to the pot and add the Greek yogurt and grated parmesan, if using (only if you didn’t use the cheese rind). Stir until well-incorporated.
Serve warm with buttered bread.
Slightly adapted from Annie’s Eats