Healthy Broccoli Soup Recipe You can Make in Minutes
Enjoy a bowl of creamy Broccoli Puree Soup using Kettle & Fire’s Veggie Broth as a base.
You can thicken the soup by adding flour or omit to make it gluten-free and Keto-friendly.
The flavor combination of broccoli and mozzarella cheese makes this soup a real crowd-pleaser.
You’ll leave your friends and family feeling pretty impressed with your cooking skills when you tell them you made this soup from scratch!
Broccoli Puree Soup
- 3 tbsp unsalted butter
- 1 onion medium yellow, diced
- 3 garlic cloves minced
- 3 tbsp all-purpose flour
- 32 oz Kettle & Fire Vegetable Cooking Broth
- 1 cup milk 2%
- 2 broccoli small heads, cut into florets and stems cut into 1-in. pieces (8 to 10 c.)
- 1 cup mozzarella cheese shredded
- Kosher salt
- freshly ground black pepper
- nutmeg pinch
- Greek yogurt for garnish
- 1 tsp Chili Peppers optional
- 2 sticks Rosemary
In a large pot, melt butter over medium-high heat. Add onion and cook until soft, 5 minutes. Add garlic and stir until fragrant, 1 minute.
Add flour and cook, stirring constantly, until it turns golden, 3 minutes.
Add Kettle & Fire Veggie Broth and milk and bring to a boil. Reduce heat to medium and add rosemary and broccoli. Simmer until broccoli is bright green, 4 minutes, then remove four pretty pieces of broccoli (for garnish) and rinse under cold water.
Reduce heat to low and cover partially; simmer until broccoli is tender, 15 minutes.
If you have an immersion blender, puree soup in a pot. Otherwise, working in batches, carefully puree soup in a blender. Pour pureed soup into a large bowl. Immediately whisk in cheese and season with salt, pepper, nutmeg, and chili peppers.
Pour soup into bowls and garnish with greek yogurt, black pepper, and reserved broccoli.