Creamy Broccoli Soup

Today the temperatures took a tiny dip and although a gorgeous blue and clear sky was out, it meant it was a bit cooler. So instead of a salad for lunch, I decided to throw the last of the broccoli and cauliflower into a warm soup for the belly. I love when broccoli soup is super creamy, so I added half a cup of cream cheese to it. Not only did it make it creamy, but thickened it a bit too.

Broccoli Soup
  1. 3 cups broccoli (chopped very small)
  2. 1 cup cauliflower (chopped very small)
  3. 2 1/2 cups chicken stock (divided)
  4. 2 tablespoons butter
  5. 1 small onion minced
  6. 1/2 teaspoon caraway seeds
  7. 1 teaspoon salt
  8. 1 teaspoon white pepper
  9. 1/2 tablespoon dried oregano
  10. 1/2 tablespoon minced garlic
  11. 1/2 cup cream cheese, room temperature
  12. 1/2 cup cream
  1. Melt the butter in a large soup pot.
  2. Add the chopped onion and caraway seeds and saute until translucent
  3. While the onion is sauteing, add one cup of broth and the cauliflower to a bowl, cover and nuke for about 2 minutes.
  4. Add the cauliflower and stock to the onions.
  5. Use an immersion blender to break down the onions and cauliflower until mostly smooth.
  6. Add the broccoli, salt and pepper, oregano, and remaining stock.
  7. At this point, depending on preference, use the immersion blender to fully break down or partially break down the broccoli.
  8. Let simmer for about 15 minutes.
  9. Add the cream cheese and cream and whisk in.
  10. Let simmer for about 10 minutes, then serve.
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