Brunch Broccoli Apple Soup

Broccoli apple soup is the kind of clever low-fat soup that proves you don’t need cream to make a velvety bowl. The puree of broccoli and red apple does the work of cream all on its own. The apple breaks down into a smooth pectin-rich body while the broccoli delivers vegetal depth and that classic green color, all bound with rich savory chicken broth.

The apple is the unexpected hero here. Most cream of broccoli soups need heavy cream or potato to round out broccoli’s earthy edge, but a single peeled diced apple does both jobs. It naturally sweetens the broccoli’s slight bitterness and adds creamy texture once pureed. Use a sweet red variety like Gala or Fuji; tart apples like Granny Smith fight with the savory direction.

Fresh thyme is essential. Two tablespoons sounds like a lot but the herbal lift is what separates this from a basic vegetable puree and ties the apple-broccoli combo into something cohesive. Dried thyme works at one-third the amount, but fresh is noticeably better.

Serve hot in winter or chilled like a vichyssoise in summer. A dollop of plain yogurt and a sprinkle of minced parsley brightens both versions.

Chef Tips

• Peel the broccoli stalks before chopping. The skin stays fibrous even after pureeing and gives the soup a stringy texture.
• Don’t fill the blender more than halfway with hot soup. Steam expands and can blow the lid off, hot soup is a serious burn hazard.
• Strain the pureed soup through a fine sieve for restaurant-smooth texture, or skip for a more rustic finish.
• Adjust seasoning after pureeing. Blending changes the flavor balance and you may need more salt or pepper than you expected.

Variations

• Stir in a quarter cup of grated sharp cheddar before serving for a richer cheesy version.
• Substitute pear for the apple for a similar but more delicate sweetness.
• Use vegetable stock instead of chicken broth for a fully vegetarian soup.