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Broccoli Overload Soup
A quick and easy soup with minimal ingredients….made in minutes.This a a great soup to experiment with. Your choice of broth, milk (or not), flavour of cheese (if using), really make the soup different every time. A great change is using mushroom broth along with sliced mushrooms added to the pot with the broccoli. I prefer to use canned evaporated milk, but the choice is yours. For added taste you can also add a splash of wine while sautéing the onions. Ingredients
- 12 cups Broccoli
- 2 Onions
- 32 oz. Chicken Broth
- Cornstarch or Arrowroot Flour for thickening
- 1 - 1 1/2 cups of Milk (if you want a creamy soup)
- 3 cups Shredded Cheese (if you want a cheesy soup)
Directions
- Get out your favourite soup pot!!
- Wash and break broccoli into florets.
- Add about 2 tbsp. olive oil to the pot and heat.
- Dice and saute onions in oil with your choice of seasoning (salt, pepper, smoked paprika.
- Add your choice of broth.
- Bring to a boil, reduce and simmer till broccoli is fork tender.
- Remove from heat and use immersion blender to puree.
- Bring soup back to a boil.
- If you want a thicker soup, thicken with your preferred method.
- If you want it creamy, add the milk and heat through.
- If you want a cheese soup, add the cheese and heat through.
- Ladle into bowls, add croutons and ENJOY!!
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