I love traveling the world, but sometimes I just want to enjoy new things at home. So I learn how to make them and share them with you!
Veggie Soups Are the Best
I love a good vegetable soup. One of my favorite options is to roast some veggies, throw them in the soup pot to simmer, and then blend them up into a delicious meal. Especially when the weather is cold, I want to dive into some broccoli or cauliflower soup.
Vegetable soup is wonderful for so many reasons. It's healthy and packed with nutrients that you need for a balanced diet. It's filling, giving you the substance that gets you through the day. It's also delicious, warm comfort food that you can enjoy without the guilt of indulging in something that's bad for you.
Just the Right Amount
So often soup recipes produce huge portions and you have to divide all of the measurements if you're only cooking for one or two people. This recipe won't give you that problem! It makes a more modest portion of soup, but if you're cooking for a whole family or you're having friends over, you can easily multiply the measurements to make more.
I was having an easy Saturday and decided to throw this soup together with the leftover broccoli we had in the fridge. You could also use frozen broccoli. It doesn't have a lot of complicated ingredients, and you can top it with whatever you would like!
For the soup:
- 1 tablespoon olive oil
- 1 half onion, diced
- 1 clove garlic, minced or crushed
- 3 cups broccoli, chopped
- 1 cube bouillon
- 2 cups water
- 1/2 cup heavy cream
- sour cream
- bacon bits
- cheddar cheese
- Turn heat to medium. In a medium-sized soup pot, heat olive oil, then add the onions.
- Cook the onions until they become translucent. Add the garlic and simmer until fragrant.
- Add broccoli and cook for a few minutes with the onions and garlic.
- Add bouillon cube and two cups of water. Turn the heat to high and bring the pot to a boil.
- Cover, turn burner to medium-low heat and allow to simmer for 20 minutes.
- Move the soup to a cool burner and blend with the immersion blender.
- Return the soup to the burner on low heat. Stir in the heavy cream.
- Serve with sour cream, yogurt, cheddar cheese, bacon bits or whatever sounds delicious to you!
Rate This Recipe!
When you're done cooking this soup, you will need to blend it up. I prefer doing this with an immersion blender, but you can also pour the soup into a traditional blender. Either way, remember, the soup will be hot! You don't want to burn yourself if the immersion blender splatters some soup upwards.
If you use a traditional blender, you also need to be very careful. Aside from the danger of spilling, make sure your blender is capable of handling warm liquids. Is the pitcher made of glass or plastic? How do the seals work at the top and bottom of your blender? If either of these things looks problematic, let the soup cool before blending it. Then you can return it to the stove and heat it back up.
It's very easy to adjust this soup based on your needs!
- Low fat: If you want it to be lower in fat, you can add milk or half-and-half instead of heavy cream.
- Vegan/dariy free: If you can't consume dairy or want a vegan option, use coconut, soy, or nut-based milk, and make sure your bouillon cube is vegetarian. Also you obviously won't want to use dairy cheese or bacon to garnish the soup.
- Low on broccoli? If you don't have enough broccoli on hand, you can use another vegetable like carrots or cauliflower to make up for it. In fact, experimenting with other vegetables could lead you to all kinds of tasty combinations. To say the options are limitless may be exaggerating, but you could definitely tweak this recipe in a lot of delicious ways to suit your own tastes!
Did you Enjoy It?
I hope you liked this recipe! If you did, please rate it so others will know if it's good! You can also leave a comment if you made any alterations or had any problems with the recipe.
Feel free to ask any questions too! I loved how this soup turned out and it was so simple to make. I'd be happy to help you figure out how to make it too.
© 2018 Bethany Halbert