As I grew up, broccoli was not part of my usual diet as it wasn’t very popular back then in Romania. Ever since I first tried it though I’ve loved it regardless of all the cartoons I’ve watched as a kid where it was always being portrayed as a yucky vegetable. I try to cook with it every chance I have because I find that it gives a very nice taste to every dish. This is the second time I’ve published a version of cream of broccoli soup, but this time broccoli is the main star of the dish.
Time: 45 minutes
1 litre/34 oz Vegetable Stock
2 cloves Garlic
2 sticks Celery
2 tablespoons Olive Oil
1 tablespoon Butter
1 teaspoon Thyme
Salt & Pepper
1 Potato (optional, only for thickness)
- Chop the onion, the celery and the garlic.
- Heat the olive oil and the butter in a medium sized pot.
- Once the butter has melted, add the onion, the celery and a dash of salt & pepper and cook until the celery is soft, about 10 minutes.
- In the mean time, chop the potato into cubes and the broccoli into small sized stems and florets.
- Add the garlic to the pot and cook for another minute until fragrant.
- Pour the vegetable stock, the potato, the broccoli and the thyme to the pot and bring to a simmer. Season with salt & pepper.
- Reduce heat to a simmer and cook until all vegetables are tender, about 15 minutes.
- Blend until smooth.
- Sprinkle parmesan.
Did you enjoy my Cream of Broccoli Soup recipe? Questions, comments or concerns? Leave me a note below or contact me, I’d love to hear from you!