An easy creamy broccoli soup recipe topped with crispy shallots and parsley topping. It’s rich, comforting and delicious.
I’ve said it before and I’ll say it again. We eat A LOT of broccoli in this house.
Last Tuesday, the night before I came home from California, Ulysses and I were talking and when I asked him if there was any food in the house his response was “um yeah, we’re fresh out.” I’m pretty sure he could sense the tears welling up in my eyes through the phone because 1. grocery shopping when you’ve been gone for 6 days is pretty much the last thing in the world you want to do and 2. I like food! As in, I’d like something to eat at 6pm when I come home and the thought of a completely empty produce drawer makes me want to cry. So believe me when I say that the next day at 3pm when I landed and saw a text message that said “I will go to the supermarket after work…you go home and relax,” I just about jumped for joy while the plane was still taxiing.
All this to say, what’s the one vegetable besides lettuce he brought home that night?
He picks up on some things. It may not be what cabinet to put the dishes, bowls, and baking pans in but at least he’s got the food down.
Instead of the normal steam or roast approach, I confronted something that scares the beejezus out of me in the kitchen this time around with our beloved vegetable.
The immersion blender.
I wanted one of these things forever and after getting one last Christmas, (thanks mom!) I think I’ve used it twice. I just have visions of food splattering all over the kitchen and somehow losing a finger in the process. Thankfully, that didn’t happen and I ended up with a delicious, creamy soup instead.
Funny enough, I ended up making this on Friday right before I started to feel sick. It’s not chicken noodle, but it still tasted delicious and comforting with a hunk of bread in sweats with a sore throat on the couch. Not to diminish the actual soup, but my favorite bites (slurps?) were the ones with pieces of crispy shallot & parsley in them. The parsley was so fresh against the creamy, rich soup that it made for the perfect balance of flavors.
Immersion blender fear = conquered. And now we have another way to eat broccoli. Win-win.
- 3 tablespoons extra virgin olive oil
- ½ large onion, chopped
- 2 tablespoons flour
- 1 vegetable bouillon cube
- 3 cups water
- 2-3 heads of broccoli, washed, stalks trimmed and chopped
- ½ teaspoon cumin
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon thyme
- ½ cup milk (I used 1%)
- ¼ teaspoon nutmeg
- additional pepper to taste
- 1-2 shallots, sliced
- 1 tablespoon extra virgin olive oil
- handful fresh parsley, roughly chopped
- In a large dutch oven or other heavy-bottomed pot, heat olive oil over medium-high heat.
- Add onions and sauté until softened, about 3-5 minutes.
- Add flour and mix until “cooked,” about a minute.
- Add water and bullion cube and stir until cube is dissolved.
- Add broccoli and seasonings and cook covered under low-medium heat for about 35-40 minutes until broccoli is soft.
- Remove from heat and puree using an immersion blender on low speed.
- If you don’t have an immersion blender you could do this step in a blender in batches just use caution since it’s hot.
- Once pureed, add milk, nutmeg and pepper to taste.
- Heat olive oil in small pan and sauté shallots for 7-10 minutes over medium-high heat until crispy, careful not to burn.
- Top soup with shallots & fresh parsley and serve.
What kitchen gadget scares you?
What’s your favorite “Cream of…” soup?