Serves 6 as an appetizer or 4 as a main course
I love this soup because it tastes hearty and creamy yet there isn’t any cream in it. You’ll be shocked at how similar it tastes to the real thing. The secret is using a potato to thicken the soup instead of cream.
1 tablespoon olive oil
1 cup onion, diced
1 cup carrot, diced
1 cup celery, diced
1 teaspoon garlic, minced
1 medium-size baking potato (such as Russet), diced
16 ounces fresh or frozen broccoli
4 to 6 cups chicken broth
1 tablespoon lemon juice
Salt and pepper to taste
In a large stock pot saute olive oil, onions, carrots, celery, and garlic over medium-low heat until translucent and soft, about 15 minutes. Add potato, broccoli and 4 cups stock. Increase heat to medium-high and bring to a boil. Reduce heat and allow soup to simmer until broccoli and potatoes are tender, about 20 minutes. Remove soup from heat and let cool 10 minutes; Stir in lemon juice and add salt/pepper to taste. Use an immersion blender or regular blender to puree soup until smooth and creamy. Add additional stock to thin soup to desired consistency while pureeing.