Cream of Broccoli Soup

A lovely green soup packed with vitamins and flavor.

Yield 4-6 servings
Time 45 minutes
  • Dutch oven or large saucepan
  • Wooden spoon
  • Blender or food processor
  • 2 T butter
  • 1½ c onion, chopped
  • 1 bay leaf
  • 1 t salt
  • 1 bell pepper, diced
  • 4 c broccoli, chopped
  • 2½ c veggie stock or water
  • 2 c milk
  • ½ c sour cream
  • ¼ t allspice
  • pepper
  • dash of thyme
  • ½ t basil
  • 1 c broccoli florets, sliced and steamed (optional)
Directions Melt butter in the Dutch oven, then sauté onion and bay leaf with salt over medium heat until onion is clear, about 5-7 minutes.

Add bell pepper, broccoli, and stock. Bring to a simmer, cover, and continue cooking for 10 minutes, stirring occasionally, until broccoli is well cooked.

Discard the bay leaf and purée the soup in batches.

Stir in sour cream and spices, bring almost to a boil, top with optional florets, and serve.

Notes Adapted from Molly Katzen’s New Moosewood Cookbookread my review.

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