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This Creamy Broccoli soup is a winner no matter what time of year, but it is particularly delicious and quick and easy to make on a chilly fall or winter evening. It can be a first course or a complete meal when accompanied by crispy whole-wheat sourdough.
1 onion, diced
2 garlic cloves, minced
6 cups broccoli florets and stems, chopped
4 cups water
¼ cup half-and-half cream
salt and pepper to taste
Heat oil in a large pot on medium, add diced onion and cook for 5 minutes. Add minced garlic, and sauté for 1 additional minute.
Add broccoli florets and water. Cover with a lid, bring to a boil, and cook for 15 minutes.
Transfer pot contents to a blender, or use an immersion blender to blend soup completely, until it reaches a perfectly creamy consistency.
Add cream, and season with salt and pepper. Serve creamy broccoli soup with more cream, and the option to top it with chili flakes.
The Food-as-Medicine philosophy is based on the belief that whole food is a traditional remedy with the therapeutic power to improve and maintain one’s health. The philosophy has been around for hundreds of years.Read More