I went a little crazy over the broccoli in the produce isle.
I’ve been feeling this dreadfully slow pattern of a head cold coming on over the past few days. Yesterday, it was just a little soreness in my throat. This morning, it was uncontrollable sneazing. Tonight, I felt like a heavy brick that just wants to lie down and sleep. Forever.
And when a cold is indecisively lingering, not really sure if it wants to hit me hard or just up and leave altogether, all I ever really want to eat is soup. A hot, steaming bowl of soup.
More precisely, a hot, steaming bowl of veggie soup.
The broccoli was on sale so I took five pounds. It was much, much, much more than I needed—even for a double batch—so there will be plenty of broccoli both now and in my future.
The original recipe comes from the most recent Eating Well magazine, but I made my own subtle changes to it. Such as adding milk instead of the half and half. And adding in some white beans to help thicken the soup, while also providing some extra protein and fiber. And I just love how buttery white beans taste. It was an all-around tasty addition.
Stir, stir, stir…
I’m still sneezing. I definitely feel like sleeping. But I have a belly full of warm broccoli soup and I’m feeling just fine.
I just hope it’s Dad who’s feeling motivated for tonight’s run, because I sure could use the pep talk…
I fell upon this recipe in the most recent Eating Well magazine and knew instantly that I had to make it.
The soup is very gentle. Very delicate, with just a hint of creaminess. If you want to up the richness factor, use part milk and part ”half & half.” Or use the milk but add a handful of sharp cheddar cheese after you’ve blended everything together, allowing it to melt into the soup.
Serve out bowls of broccoli soup with homemade croutons and a few shavings of parmesan cheese. Or serve with a roasted veggie quesadilla. This is an easy to make, delightful soup that will warm up any chilly winter evening. Enjoy!
- 1 T. butter
- 1 T. extra virgin olive oil
- 1 medium onion, chopped
- 1 stalk celery, chopped
- 2 cloves garlic, chopped
- 1 tsp chopped fresh thyme
- 8 c. chopped broccoli
- 4 c. reduced-sodium chicken broth
- 2 c. water
- One 15 oz. can white beans, rinsed and drained
- 1/2 c. milk, warmed
- salt and pepper to taste
- Heat butter and oil in a Dutch oven over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4-6 minutes. Add garlic and thyme; cook for about 10 seconds.
- Stir in broccoli. Add broth and water; bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook until very tender, about 8 minutes. Add beans.
- Puree soup in batches in a blender. Stir in milk, salt and pepper. ENJOY!
Question: Do you continue to eat a lot of salads in the winter or do you switch to “warmer’ vegetables such as soups? I’ve continued eating an abundance of salads, but I’ve been realizing more and more how much I love soups during the chillier months. They make the perfect dinner after a long, busy day, and—really—I can’t think of a nicer way to warm up after a cold, winter run than hugging a hot bowl of soup.