Keeping in the theme of my St. Patrick’s day cooking goals for March, I decided to try my hand at making a very green broccoli soup. (It’s not green in terms of the environment, but very green in color!) I looked up several recipes online for broccoli soup, all of which seemed WAY too complicated and time consuming. As always, I’m looking for something fast to whip up after work. So I decided to take a very basic Paula Deen recipe and add my own twist to it.
Paula’s recipe only called for broccoli, chicken broth, and heavy cream. I added a few more ingredients and switched some things up to make it my own 🙂
- 1 clove pressed garlic
- 1 tablespoon butter
- 1/2 cup chopped vidalia onion
- 3 small bunches of broccoli
- 1 cup shredded cheddar cheese
- 1 can (14.5 oz) chicken broth
- 1/4 cup heavy cream
- Salt and pepper
- Steam your broccoli until thoroughly cooked.
- While the broccoli is cooking, take a small pan, turn the stove on medium and add in your butter, garlic and chopped onion. Saute until the garlic turns brown or the onions turn a little translucent.
- Transfer the cooked broccoli along with your garlic and onions into a blender.
- Add your cheese, your chicken broth, and your heavy cream.
- Turn on your blender and blend until smooth.
- Add a generous amount of salt and pepper to taste. (I kept adding more every time I tasted as it was a little bland at first. I did not measure, I just kept adding in).
- Give one last blend, and then transfer your liquid from your blender into a small pot.
- Turn your pot on medium and heat through until the soup gets hot.