Broccoli Cream Soup
Broccoli Cream Soup is my new healthy favorite! It tastes like it includes cheese, but it doesn't!
Ingredients
3 tbsp unsalted butter
1 & 1/2 tbsp olive oil
1 small to medium head of broccoli, chopped with florets and stems
1 onion, chopped
2 carrots, sliced
3 tbsp flour
3 to 4 cups of chicken broth (or water, for a vegetarian version)
1/2 cup half & half or heavy cream
salt and pepper to taste
3 tbsp unsalted butter
1 & 1/2 tbsp olive oil
1 small to medium head of broccoli, chopped with florets and stems
1 onion, chopped
2 carrots, sliced
3 tbsp flour
3 to 4 cups of chicken broth (or water, for a vegetarian version)
1/2 cup half & half or heavy cream
salt and pepper to taste
Steps
- Melt butter with olive oil in a large pot over medium heat. Careful not to let get too hot or smoke!
- Add onions, broccoli stems, and carrots to heated butter and oil. Stir over medium heat until carrots are tender and onions are translucent.
- Add broccoli florets and stir for about 2 to 3 minutes.
- Add flour and stir all together for about 1 minute. Make sure to stir constantly!
- Add chicken stock and bring all to a boil. Lower heat, cover, and let simmer for about 15 to 20 minutes, stirring occasionally.
- Add cream, then blend in portions in blender (Be careful not to overload blender - it will splash out the top!) or with a stick-blender (Remove from heat first and be careful of spurting hot liquid!)
- Return to low heat for about 2 to 3 minutes; serve immediately or chill, reheat, and serve the next day.