This recipe for pureed broccoli soup is from the January/February 2008 issue of Everyday Food.



Ingredient Checklist


Instructions Checklist
  • In a large Dutch oven or pot, heat oil over medium heat. Add onion. Season with salt; cook, stirring occasionally, until softened, 5 to 7 minutes.

  • Add broccoli, potato, broth, and enough water (4 to 5 cups) to cover. Bring to a boil; reduce heat to medium, and simmer until broccoli and potato are tender, about 20 minutes.

  • Using a blender or an immersion blender, puree broth and vegetables until smooth. If using a blender, work in batches and fill only halfway, allowing heat to escape: Remove cap from hole in lid, cover lid firmly with a dish towel, and blend. Transfer to a clean pot as you work. Adjust soups consistency with a little water if necessary. Season with salt, pepper, and lemon juice.

Reviews (2)

42 Ratings
  • 5 star values: 5
  • 4 star values: 7
  • 3 star values: 16
  • 2 star values: 13
  • 1 star values: 1
Rating: 5 stars
very easy comforting soup- I did add Aleppo pepper and lemon-both juice and zest -its now in my rotation
Rating: Unrated
Easy and delicious. After I ladle the soup into individual bowls, I sprinkle a bit of shredded cheddar cheese to make it a Brocolli Cheese Soup. YUM YUM...