Serves 4 (serving size: about 2 cups soup and 1 1/2 tablespoons cheese)
1 tablespoon olive oil
1 cup chopped onion
3/4 cup chopped leek
2 garlic cloves, minced
3 cups organic vegetable broth
2 cups water
1 1/2 cups (1-inch) cubed peeled red potato
1/2 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
1 (12-ounce) bag broccoli florets, coarsely chopped
1 (15-ounce) can no-salt-added cannellini beans, rinsed and drained
6 tablespoons grated fresh Parmesan cheese
How to Make It
Heat a large Dutch oven over medium heat. Add oil; swirl to coat. Add onion, leek, and garlic; cook 5 minutes or until tender, stirring frequently. Stir in broth and next 4 ingredients (through salt). Bring to a boil; reduce heat and simmer 10 minutes or just until potatoes are tender, stirring occasionally. Stir in broccoli and beans; cook 8 minutes or until broccoli is tender.
Place one-third of soup mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure twice with remaining soup mixture. Wipe pan with paper towels.
Return soup to pan. Cook over medium-low heat 5 minutes or until thoroughly heated, stirring occasionally. Ladle soup into bowls; sprinkle evenly with cheese.
If you haven't tried this soup please do! It's creamy with no cheese or milk. After veggies boiled I used the immersion blender and added some cumin, red pepper, onion& garlic powder, more black pepper. You know it's healthy but oh my it tastes rich!
This soup was sooooo good! We loved it!! As the last reviewer suggested, I used an immersion blender instead of a traditional standing blender. I left some of the soup lumpy, because I like chunky soups. I also added some sliced baby bella mushrooms after I blended the soup, just before I served it. For garnish, I also made some homemade croutons and sprinkled them on top. This is definitely going into my regular rotation. :)
A good, solid recipe if you want broccoli soup but don't want anything heavy (no cream, milk, half-and-half or butter). The best tip I can offer is to completely skip Step 2. It is unnecessarily complicated and messy. Just use an immersion blender.
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.