I’ve tried making broccoli soup for my kids before. With tons of cheese. And love. I’ll tell you what, it took a ton of love to grate all that cheese alone! But guess what? They hated it. The soup. I’m assuming (for my own mental health) they’re into the love.
This time I went simpler. MUCH simpler. There’s no milk involved, no cheese in the soup (only a little sprinkled on top.) Not counting the seasonings, it just takes 5 things you probably already have at home: frozen broccoli, chicken broth, an onion, celery and carrots.
The result? It’s awesome!
I’ve made this super simple broccoli soup twice and both times it was slurped up ASAP, with a second ladle full of soup on its way to every bowl at the kiddie table.
ps. You could make the whole thing heartier by adding a can of white beans to the pan before blending. Just rinse and drain. Instant protein!
- 2 tablespoons butter
- 1 onion, diced
- 2 ribs celery, diced
- 2 cloves garlic, minced OR 2 teaspoons garlic powder
- ½ cup matchstick carrots (or 2 carrots diced)
- 16 ounces frozen broccoli (florets, any kind)
- 32 ounces chicken or vegetable broth
- ½ teaspoon salt
- ¼ teaspoon pepper
- Topping ideas: grated cheese, oyster crackers, half & half
- In a medium saucepan, melt butter then add onion, celery and carrots. Cook over medium-high heat, stirring often, until all vegetables are soft. About 5 minutes.
- Add broccoli, broth, salt and pepper. Bring to a boil then turn heat down. Cover and simmer for 10 minutes.
- When broccoli is soft, use an emersion blender to liquify the soup so it's thick and creamy.
- Serve with any combination of crusty bread, grated cheese, oyster crackers, a swirl of half & half...