July 8, 2015

COOKING: Creamy Broccoli Soup Recipe

I own a calendar, so I'm aware that it's summer, and yet I'm still giving you a soup recipe. A hot soup recipe at that! No, I'm not crazy or stuck with a constant chill, I just love this soup and I want you to make it too. Plus, this recipe is simple, and cooks quickly with stuff you can grab for cheap and you don't have to turn on your oven. You could even pick up the ingredients at your farmer's market if you want this to feel more true to the season. Or not, whatever. Just make this soup!


» 1.5 lbs Broccoli, chopped small «
» 5 Carrots, peeled & chopped «
» 1 Onion, chopped «
» 3 Tablespoons Flour «
» 4 Cups Broth of Your Choice «
» Splash of Half & Half «
» Dollop of Butter «
» Dash of Salt & Pepper «


Start by prepping all of your veggies. I change the amounts up depending on what I have on hand, so you can always use more broccoli and less carrots or the opposite, if that's more appealing to your budz. (cool new slang for taste buds, it started here!)

Toss the butter into a large pot on medium-high heat. Once it melts, drop in the broccoli, carrots and onion. Sprinkle with a generous amount of salt and fresh cracked pepper. You could also toss in some garlic. Go for it! Have you ever had a soup that doesn't taste better with garlic? I know you haven't because that is not possible. Stir it and cook until veggies soften, about 5 minutes.

Okay, when your veggies are gettin' soggy, sprinkle the flour over them and mix it in, cooking for about a minute. This just makes the soup a little thicker, so you can skip it if you aren't interested.

Add your broth and bring the whole thing to a boil. Turn down the heat and simmer, covered or uncovered, for about 15 minutes, or longer if you have the time and want to let the flavors get to know each other (wink, wink).

When you are SO over all that simmering, turn off the heat and pour in a large splash of half & half. You could also use soy cream or milk substitute (just make sure it's unsweetened). Whatever works.

Stir it all together and that small amount of half & half will make the soup much richer and creamier. You don't have to add it, but it makes a difference. You know how creamy soups are delicious, but very heavy, and then you feel all full after? This doesn't do that.

You could also use an immersion blender to puree the soup, if your budz (don't let it die before it lives!) prefer smoother soups, but I like it all textured and rustic. I kinda feel like pureeing perfectly fine soups is only a thing so that people with too many kitchen gadgets can justify owning an immersion blender. *end political soup rant*

Hope I didn't alienate you there.

Are you down to eat hot soup in summer? What are your easiest homemade dinners? Any members of Team Immersion Blender out there?


  1. Looking so yummy! Thanks for sharing the recipe!


  2. I eat soup all year round so I'm definitely going to be making this soup - it looks soo good. Also I'm with you in that I like chunky soups, soups with substance. Whilst I still have teeth I like to use them haha xx


    1. Haha thanks! Hope if you make it that you love it too! xo

  3. Ok that seriously looks delicious! You have me wanting soup at 4:30 in the morning! I'm definitely saving this recipe. Thanks for sharing!


    1. Thank you! Glad to inspire any and all irrational cravings! :) xo

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