Creamy Dreamy Broccoli Soup
Approximately 6 servings
Can be doubled | Can be halved | Makes great leftovers | Freezes well
I’m going to tell you a secret to which some culinary professionals might never ‘fess up… Occasionally I use frozen vegetables. Gasp! Sometimes they’re from my own summer stash, or from the farmers markets when the peak of produce season makes it too tempting not to freeze some of the bounty for those long winter months ahead. Then, as the months go by and we’ve gone through everything we tucked away, I’ll hit up my local grocer. Aside from the classic staples such as frozen peas and sweet corn, I find that having bags of broccoli, spinach, pepper strips, cut green beans and maybe some chopped collard greens in the freezer helps keep my kitchen creativity running at full speed, even in the dead of winter.
This recipe is a perfect example of how to make quick, nourishing use of frozen vegetables. And, here’s a bonus – it’s a no-oil recipe, and it’s vegan! You’ll never miss the fat in this comforting, satisfying soup. ~ Susan
1 medium onion – very thinly sliced
8 cups frozen broccoli florettes or broccoli cuts
3/4 teaspoon granulated garlic
1/4 cup rolled oats*
water as needed
sea salt to taste
* if you eat a gluten-free diet make sure to use certified gluten-free oats
Put the sliced onion in a soup pot and add 2 cups of water.
Bring it to a boil, reduce heat to medium-low, cover and simmer for about 7-8 minutes or until onion is very tender.
Add frozen broccoli, granulated garlic, rolled oats and just enough water to reach the top of the broccoli.
Bring back to a boil, reduce heat to medium-low, cover and simmer another 5 – 7 minutes or just until you can easily pierce the broccoli with a sharp knife. Be sure not to overcook so it retains its beautiful bright green color.
Add a sprinkle of sea salt and puree the soup, using an immersion blender, until soup is velvety smooth. Or, use a counter top blender and puree in smaller batches. Taste and add more salt if you like. Voila, soup’s on!
This is delicious just as it is. If you want a garnish, try a few grinds of black pepper, a dash of cayenne, or some chopped parsley.
I usually enjoy this soup on its own, for lunch or an afternoon snack, but it also pairs nicely with a sandwich on whole grain bread or a salad with your favorite toppings.
When reheating leftovers, only heat up as much as you need, instead of reheating the whole pot of soup, this keeps the nice bright green color and helps prevent overcooking.