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Creamy, delicious, and packed with veggies, this broccoli soup is the perfect dish for when you want to kick off a meal with a hearty bowl of comfort. Featuring whole broccoli florets, this soup lets its star ingredient do the heavy lifting. And the best part? It’s super easy to make! If you’re looking for a new soup recipe to add to your rotation—while getting a nice serving of veggies along the way—this broccoli soup is the ideal option.
2 broccoli heads, chopped
Salt and pepper to taste
1 medium potato, diced
2 cups low-sodium chicken broth
1 ½ cups milk of choice
¼ cup pumpkin seeds
Place the broccoli florets on a parchment paper-lined baking sheet and drizzle with 2 teaspoons of olive oil and season with salt and pepper. Bake the broccoli at 400 degrees Fahrenheit for 15-20 minutes. Once finished, remove the broccoli and set aside.
Drizzle 1 tablespoon of olive oil into a large pot. Add chopped onion and chopped celery and cook, stirring frequently.
Add the diced potato, season with salt and pepper, and continue to cook.
Pour in 2 cups of low-sodium chicken broth and 1 ½ cups of your milk of choice, then continue to cook, stirring well.
Add the cooked broccoli to the pot and stir.
Use a hand blender to blend the broccoli into the soup, until the soup has a thick consistency.
Add the soup to a soup bowl, and garnish with pumpkin seeds. Enjoy!
The post Here’s why this thick and creamy broccoli soup will become your go-to comfort food appeared first on In The Know.
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