2 Tablespoons unsalted butter or unrefined cold-pressed olive oil
1 medium onion (chopped)
2 large garlic cloves (chopped)
2 ¼ - 2 ½ pounds broccoli stalks (ends and any tough woody layers removed)
1 large Yukon Gold potato (about 8 ounces, peeled if desired and cut into 1-inch pieces)
6 cups chicken or vegetable stock (preferably homemade)
2-3 teaspoons sea salt
freshly ground pepper to taste
Steps
In a large pot over medium heat, melt the butter or warm the oil. Add the onion and garlic and sauté, covered, until tender and translucent, about 6 minutes.
Add the broccoli, potato, stock and salt. Bring to a boil over high heat and then lower to a simmer. Cook partially covered until potatoes and broccoli stalks are tender, about 20 minutes.
Puree soup with an immersion blender or in batches in a blender. Taste for seasoning.
Reviews
Theresa on 2021-10-07 (5 stars): It’s not even finished yet and I just taste tested. It’s delicious! I fully peeled the stalks and chopped them small, so I’m not even sure I really need to do the immersion blender step. I regret throwing away stalks for the last 20yrs and wish I’d found your recipe sooner!! Thank you.
Michelle on 2021-05-28 (5 stars): Fantastic recipe! Made as you had it, just added another clove of garlic in and garlic powder for good measure! I was so impressed with the flavor that I seriously couldn't stop eating it! Tastes just like broccoli cheddar soup without the cheese. I forgot to peel the stems, and even blending in a Vitamix didn't completely break down the tough fibers, I had to strain to remove the tiny woody pulps. Recommending for everyone making this soup to DEFINITELY do that! Thanks for the recipe, Pamela!
Curtis Jackson on 2021-03-26 (5 stars): This was SO much better than it had any right to be. I made a half recipe, halving all the ingredients except the garlic. I used 6 large garlic cloves for the half recipe. Otherwise I made it as written and it was amazing. I was planning on garnishing with parmesan but it didn't need it. My wife said it tasted like a high-fat cream soup. I will absolutely be making this again.
Sue Cowen on 2021-02-18 (5 stars): I love this recipe and have used it many times. I put the stalks in a freezer bag and toss them in the freezer until I have enough for a batch of soup. Sometimes add a carrot to the mix.
Michele on 2021-01-09 (5 stars): This is a great keeper recipe. I had leftover steamed broccoli and cauliflower and used that, no potato.
Perfect and easy! Thank you Pamela!
Robert Holtkamp on 2020-11-22 (5 stars): What an awesome recipe. Ive been throwing broccoli stalks out for years. I never had a Yukon Gold potato so I used a red potato and mixed a couple tablespoons of flour in a bit of water and used that. Beautiful and delish!!
