| Prep: 15 mins | Cook: 30 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 204 | 15g | 9g | 13g |
| sugars | fibre | protein | salt |
| 3g | 2g | 7g | 0.48g |
Why I Love Polish Creamy Broccoli Soup
There’s something inexplicably comforting about a bowl of Creamy Broccoli Soup. Although it’s a traditional Polish recipe, it certainly evokes a familiar sense of warmth and home. I suppose the magic of culinary arts is that it can take us on a delightful gastronomic journey, blending cultures, and creating unique experiences for our tastebuds. The Creamy Broccoli Soup is one such recipe that, while being far from my Tex-Mex roots, has quickly become a family favorite.
A Flavor Profile that Traverses Borders
In all its simplicity, the Creamy Broccoli Soup packs a delicious punch. It is a balanced blend of spices, veggies, and a luscious creamy texture that takes you by surprise. The soup boasts a medley of tastes from the sweet and earthy tones of the broccoli and the pleasant fiery kick from the red pepper flakes, superbly rounded off by the richness of the cheddar cheese. While the recipe does not make a traditional appearance in my Texas kitchen, where spices rule the roost, it’s a delicious deviation that adds to the culinary diversity I love introducing to the family.
The distinct flavor of this soup is reminiscent of the works by Jamie Oliver, an accomplished chef who is known for his simple, wholesome meals that are full of flavor, much like our beloved Creamy Broccoli Soup.
A Versatile Dish
What I adore about this recipe is its versatility. Sure, it’s perfect as a stand-alone dish for a quick lunch or a light dinner, but it also works perfectly as a starter. If you’re wondering what dish pairs well with the Creamy Broccoli Soup, I’d suggest something crisp for contrast. A grilled chicken salad or even a classic steak are excellent choices for the main course, providing a delightful contrast to the creamy warmth of the soup. And if you’re in the mood for a bread pairing, a crusty baguette would just seal the deal.
While the Creamy Broccoli Soup is a deviation from the Southern recipes I usually dabble with, it just goes to show that the real beauty of cooking lies in blending borders. After all, that’s what makes our kitchens a melting pot of flavors and cultures.
What You’ll Need
- 2 tablespoons of unsalted butter
- 1 medium onion, chopped
- 2 cloves garlic, chopped
- 1/4 teaspoon of crushed red pepper flakes
- 4 cups of low-sodium chicken broth
- 2 cups of water
- 1.5 pounds of broccoli florets
- 1 large carrot, chopped
- 1/2 cup of heavy cream
- Salt and pepper to taste
- 1/2 cup of shredded sharp Cheddar
Method
Step One
In a large pot, melt the unsalted butter over medium heat. Add the chopped onion to the pot, stirring often until the onion becomes translucent, which should take about 5 minutes.
Step Two
Add in the chopped garlic and the crushed red pepper flakes, stirring continuously for about 1 minute in order to prevent the garlic and pepper from burning.
Step Three
Pour in the low-sodium chicken broth and the water into the pot. Add in the broccoli florets and the chopped carrot, then bring the mixture to a boil.
Step Four
Once the soup mixture is boiling, reduce the heat to a simmer and continue cooking until the broccoli and carrots become tender. This step should take about 20 minutes.
Step Five
Using an immersion blender, blend the soup mixture until it becomes smooth. If an immersion blender is not available, a regular blender can be used. If using a regular blender, be sure to blend the soup in smaller batches and be careful as the soup will be hot.
Step Six
Add in the heavy cream into the soup, stirring to combine. Season the soup with salt and pepper to your taste.
Step Seven
Finally, add in the shredded sharp Cheddar cheese, stirring until the cheese melts into the soup, creating a rich and creamy texture. Once the cheese has melted, your Creamy Broccoli Soup is ready to serve and enjoy.
