Grandma's Broccoli Soup

This is broccoli soup the way Grandma made it: simple, honest, and not weighed down with heavy cream. Just onion, broccoli and stock simmered together and blended smooth, then loosened with a splash of milk for body. The result is a silky, comforting soup that actually tastes like broccoli.

A couple of small moves make a big difference. Softening the onion first builds a sweet, mellow base, and simmering the broccoli only until just tender, about 10 to 15 minutes, keeps its color bright green and its flavor fresh. Overcook it and the soup turns drab and cabbagey.

The milk goes in warmed, not cold. Heating it first keeps the soup hot when you stir it in, and the milk blends smoothly without any risk of curdling.

It comes together in about half an hour with a handful of ingredients, and a scatter of croutons is all the garnish it needs.

Kitchen Tips

• Simmer the broccoli just until tender. Cooking it too long mutes the color and gives the soup a sulfurous, cabbagey taste.
• Warm the milk before stirring it in, so the soup stays hot and the milk doesn’t curdle.
• Blend in batches with the lid slightly vented and covered by a towel, so hot soup doesn’t blow the lid off.

Variations

• Stir in shredded cheddar at the end for a classic broccoli-cheddar soup.
• Use cream or a peeled, diced potato for a richer, thicker bowl.
• Add a pinch of nutmeg, a squeeze of lemon, or a spoonful of pesto to brighten it up.