I’ll be honest, I am not a big fan of broccoli, but over the weekend I decided to buy some organic broccoli and try to make something out of it, since the hubby loves it so much. Decided to make this broccoli and potato soup. I like my soups on the chunky side not pureed, but if you prefer to puree it, go for it. This is a super quick, vegetarian meal and you won’t miss the meat!
- 2 tablespoons unsalted Butter
- 1 medium Onion, sliced
- 1 clove Garlic, smashed
- 1 Russet Potato, peeled and diced
- Pinch dried Thyme leaves
- 4 cups low-sodium Organic Chicken broth
- 1 bunch Organic Broccoli, cut into florets
- 2 to 4 tablespoons Cream
- Salt and freshly ground Black pepper
For the crostini
- Italian or good quality white bread, sliced
- 1 Garlic clove
- Olive oil
In a medium soup pot, melt the butter over medium heat. Add the onion and garlic and cook about 5 minutes. Add the potato, thyme, salt, and broth and bring to a boil. Simmer and cook uncovered until the potato is fork tender, about 10 minutes. Add the broccoli and simmer for 5 minutes.
With a potato masher, mash the soup, add cream if desired, salt and pepper to taste. If you want a more smooth consistency, puree the soup in batches in a blender.
For the crostini, lay out the bread slices on a baking sheet, drizzle with olive oil. Place in a 425 F degree oven for about 10 minutes, flipping once. Remove bread from the oven, cut garlic clove in half, rub onto both sides of the toast. Serve with soup.