Blender Broccoli Soup
Submitted by joyfulsass
A creamy chilled broccoli soup blended silky smooth with milk, half-and-half, and a hint of nutmeg. Ready in 30 minutes with just a blender, a saucepan, and a handful of ingredients.
YIELD
8 servingsPREP
15 minCOOK
15 minREADY
30 minWhen it’s too hot to stand over a stove and too early for salad to feel like dinner, this chilled soup is exactly what you need.
Frozen broccoli simmers for just three minutes in broth, then goes straight into the blender with milk, half-and-half, onion salt, pepper, and a dash of nutmeg.
Blend it until it’s velvety smooth, chill it down, and serve with a dollop of sour cream and a snip of fresh chives on top.
It’s light, it’s green, and it takes about as much effort as making a smoothie.
Chef Tips
- Don’t drain the broccoli after simmering. That cooking liquid has flavor and helps the soup blend smoother.
- Blend in batches, not all at once. Hot liquid in a full blender is a recipe for a mess on your ceiling.
- A dash of nutmeg is the secret ingredient here. It lifts the broccoli flavor without anyone being able to pinpoint why it tastes so good.
Variations
- Stir in a handful of sharp cheddar while blending for a broccoli cheddar version.
- Serve it warm instead of chilled during cooler months. Just reheat gently without boiling.
- Add a small boiled potato to the blender for extra body and a thicker, creamier texture.
Ingredients
Directions
In saucepan heat water and bouillon granules to boiling; add broccoli.
Cover and simmer mixture for 3 minutes.
Do not drain.
In blender container or food processor combine half the broccoli mixture and half the milk.
Cover and blend until broccoli is very fine.
Add half the cream, the onion salt, pepper, and nutmeg, Cover and chill.
Stir before serving.
If desired garnish with sour cream and snipped chives.
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