This recipe is flavorful, delicious, oh so creamy and pack with tons of veggies. It’s perfect to accompany any salad, grilled sandwich or a slice of grain bread ( which I made and super excited that my bread came out better than the last attempt). It is one of the first soups I had ever made back in college. Back then, I had been a practising vegan for a few years and was always looking for the best ways to incorporate vegetables into every meal and what substitutes were good for making things creamy. But that’s a post for another day.
This Creamy Broccoli and Carrot Soup is simple and easy enough to make without needing a grocery store haul. Most of the ingredients you may already have. Yes I know we are closing in on summer, but I’ve been in the mood for soup lately for some reason. Soup is not just for Winter as many may assume. The hubster and I can eat soup everyday. I MEAN REALLY, EVERYDAY! And today is no different.
Initially I sorted out to make a simple broccoli soup. But as I got to chopping, I may have added one to many carrots which is not a bad thing. I love carrots. Who doesnt right? Okay, I know, maybe a few picky eaters. But the majority of us do. Carrots are loaded with beta-carotene. And guess what? Beta-carotene acts as an antioxidant which helps to slow down the aging process, promotes healthy skin and hair and is said to prevent heart disease and cancer. Apart from it being a good source of vitamin A for our eyes, they are also low in calories. Impressive huh? I thought so. I read an article some time ago from WebMD that carrots were originally used as medicine. No wonder I feel like taking on the world 😊. Plus I think they peer very well with broccoli. They add a bit of suttle sweetness to the soup.
Broccoli needs no introduction. It’s one of the most healthiest foods on the planet. It is a powerhouse of loaded nutrients. Along with all that carrots offer, they help with digestion, detoxification, they help to reduce cholesterol, diabetes and promotes a healthy heart. So there is no surprise why this soup is in my top 5 favorite soups.
• 8 cups broccoli florets and stems, roughly chopped
• 4 carrots, peeled and diced
• 1 medium onion, diced
• 2 clove garlic (optional)
• 4 cups vegetable broth*
• 1 stalk celery, diced
• 4 tablespoons all-purpose flour
• 1 cup heavy cream, room temp (optional)
• 2 tablespoons olive oil**
• Salt and pepper to taste (optional)
• ½ carrot, diced
• 1 celery stalk, diced
• ½ small red onion, diced
• 2 broccoli florets, finely chopped
• 1 tablespoon unsalted butter
1. For the soup:In a large pot heat oil over medium-high. Add the diced onions, celery and carrots. Saute until onions are translucent. Add in garlic and broccoli. Stir ingredients together and reduce to medium heat and cook for 3 minutes.
2. Sprinkle flour generously over vegetables and blend well. Add in broth, stir and reduce heat to a simmer for 15 minutes.
3. For the topping: In a small sauce pan over medium-high heat, melt butter. Add onions, carrots, celery and broccoli. Cook for 5 to 10 minutes until veggies have a nice crisp to them (This method was used for the sake of time)***. Set aside for garnish.
4. Using an Emerson stick or blender, puree soup to your liking using the pulsing method.
5. Add cream and stir gently. Season with salt and pepper to taste.
6. Serve hot or at room temperature. Garnish with crisp veggies.
*You can feel free to substitute the vegetable broth for chicken or beef broth. I used vegetable as it is just my preference and didn’t want stray away from the base of the soup.
**If you prefer using butter, it is okay. Or if you do not have olive oil on had, vegetable or canola oil will do just fine. I used the oil I had on hand.
*** For the topping, I normally roast them in the oven for about 15 minutes at 400 F. The texture is much crisper. Spray baking sheet with a little oil and spread vegetables on the sheet. Season with salt and pepper and roast.