Hi guys! I’m back with another recipe! Last night I made something heavenly. I posted it on my IG and the thousands comments cried “recipe please!!”. Okay, not thousands… more like 2 but I figured I would share this gem of a recipe anyways.
You’ll be surprised that hardly any cheese was used and it still tastes delicious and creamy. I would recommend having all the veggies chopped and your ingredients on hand so you’re not scattering around to find the flour or stepping over toddlers for some broccoli.
I found a recipe yesterday and tweaked to fit my needs. The original recipe came from For The Love of Cooking. I’ll list the ingredients I used and how I made it below.
- 1/2 onion (yellow or white), chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 4 cups (about 2 heads) broccoli florets, chopped into small pieces (save the trunks!)*
- 3/4 cup of heavy cream or half & half
- 2 tbsp butter
- 4 tbsp flour (divided)
- 4 cups chicken or vegetable broth (I used turkey and veggie broth for this recipe)
- 1 cup milk
- 2 large potatoes, peeled and diced small
- Sea salt and fresh cracked pepper, to taste
- 1/4 cup of shredded mozzarella cheese (or any other cheese, mozzarella was just on hand for me)
So here’s what I did.
The recipe said to process the carrots, onion, celery, and garlic in the food processor until finely chopped. But uh, I just got a Vitamix and underestimated it’s power for this tiny task. So my veggies became finely minced. So you have a choice- finely chop your veggies manually or via food processor ooooor finely mince them, either way, this will work out, trust me!
Add your delicious butter to your dutch oven, add the chopped/ minced veggies and saute until they are translucent and you smell beautiful aromatics. Now add the flour. The original recipe said to add half but I didn’t read that and didn’t end up adding much cheese so this worked out. Mix the flour well within the veggies.
Add your broth, milk, cream, and potatoes and let it come to a boil. Once it’s boiling, put it on low until potatoes become tender. Season with sea salt and freshly cracked pepper to taste.
Now add your mini trees (broccoli) and cheese. Mix, mix, mix. Let your mini trees cook uncovered until tender for about 10 minutes. Now, turn off your stove.
With an immersion blender, blend part of the soup or so to the desired thickness. If you don’t have a handy immersion blender, put some of the broccoli and potatoes in your blender and blend. Add back to soup and stir. Enjoy your soup with some grated Parmesan cheese or just like this, it’ll be sure to hit the spot. You should have a yummy, creamy soup that will make sure to make you want seconds!
*Save The Trunks!- Make your veggie broth for pennies at home! Save ends of onions, broccoli trunks, carrots, etc and put them in a baggie in the freezer. I will write up a post about how to make a delicious veggie broth soon!