The secret of this soup is that it uses pureed vegetables as a thickener so there is no need for a roux. It is very creamy in texture, but without the use of cream. If my roasted red pepper soup hasn't convinced you to purchase an immersion blender, this soup might do the trick!
- olive oil
- 3 cloves garlic, minced
- 1 carrot, halved lengthwise and sliced
- 1 stalk celery, thinly sliced
- 1 head fresh cauliflower, chopped
- 1 head fresh broccoli, chopped
- 2 bay leaves
- big pinch of parsley
- 2 cups chicken or vegetable broth **
- up to 1 cup milk or more broth (for thinning soup) ****
- up to 1 cup cheddar cheese (optional) ** / ****
- salt and pepper to taste
****for dairy-free diets, use broth instead of milk, and omit the cheese.
- Heat stockpot on medium-low. Add oil, then garlic. Cook for about 1 minute.
- Add carrot, celery, bay leaves, and parsley. Cook for about 1 minute.
- Add broccoli, cauliflower, and 2 cups of broth. Put top on pot and cook for about 15 minutes until veggies are tender.
- Remove soup from heat. Remove both bay leaves and discard.
- If you wish to have some chunks of veggies in your soup, remove about 1 cup of veggies and put off to side.
- With immersion blender or regular blender, puree soup until smooth. Add enough milk or broth to thin soup to desired consistency. Stir well.
- If using cheese, add now and stir well so heat from the soup can melt the cheese.
- If you removed some veggies for texture, add them back in now.
- Salt and pepper as desired.
I enjoyed this for a light dinner. We paired it with a loaf of roasted garlic bread and I still felt satiated even a few hours after the meal. The texture I ended up with is not like broccoli cheddar soup you might find at a cafe - it has much more of a body to it. However, you could get it to be thinner by adding more liquid if you wanted.
Dan the Man's feedback: "It looks like baby food, but it tastes a lot better." You can't get more honest than that, I suppose. :)