We love hearty soups and this broccoli soup is great on a cold winter’s day! It is packed full of vegetables. This soup is like potato soup meets broccoli soup and has a rich broccoli flavor that goes great with bread biscuits or our favorite quick and easy garlic bread.
We enjoy soups because a few ingredients can be stretched to feed a hungry family, much like what was cooked in the “old days.” A handful of carrots, a few potatoes, an onion along with some broth and water and grains like rice or even homemade dumplings or noodles can stretch those ingredients into a full pot of delicious soup. Serving with fresh bread or biscuits can also help stretch the meal. This meal essentially cost $16 to make the whole pot which is about $2.67 per serving… not too bad!
Let’s get started!
Add chopped onion, celery and carrot to the pot in a splash of oil, salt and pepper, a sprinkle of dill and a splash of water (which helps steam and cook the veggies). Cook until onion is tender.
Add flour.
Stir until flour is cooked, about 1 to 2 minutes. I stir until I no longer see flour and most of the liquid has been absorbed.
Add about 1 cup of broth and stir until thickened.
Add broccoli. Add remaining broth. Bring to a boil.
Add shredded potatoes. Add more seasonings if necessary. I also added garlic powder and a bit more dill.
Simmer 20 minutes or until vegetables are cooked to desired doneness.
This soup looks as delicious as it tastes! It is also a great soup to enjoy in the summer, using fresh garden veggies.
We enjoy the soup with some shredded cheese and crackers. Today, we enjoyed garlic bread on the side of this yummy soup.
You can also add croutons, nutritional yeast, fresh parsley or dill or even some cooked crumbled bacon or chopped dill pickles. You can add anything or eat it as is — no matter which way you enjoy it, this soup is sure to be a hit with your family!
Broccoli Soup
1 onion, chopped
1 celery stalk, chopped
1 to 2 carrots, chopped
1 tbsp oil
salt and pepper to season
1/2 tsp dried dill
1/4 cup flour
4 cups chicken or vegetable broth
1 to 2 cups water
2 heads broccoli, roughly chopped
1 cup shredded potatoes – I used frozen, but fresh is good too
serve soup with shredded cheese, crackers, or bacon
Combine onion, celery, carrots in a large pot with a splash of oil, water, salt and pepper and dill . Cook until tender. Add flour and stir until flour has slightly browned. Add 1 cup broth and stir until creamy. Add broccoli and remaining broth. Bring to a boil and reduce heat. Add shredded potatoes. Cook for 20 minutes, stirring occasionally. Serve with your favorite toppings. We served garlic bread alongside. Delicious!
You could also add cauliflower to this soup, as well as mashed potatoes to help thicken the soup, shredded zucchini, parsnips, bell peppers or any of your favorite vegetables.
enjoy from Our City Homestead to yours