Creamy Broccoli Soup

Ever since I was a little girl, broccoli soup has been one of my favorites! I have a version that I make entirely from scratch, but this particular recipe gets some help from prepared cream soups. Don't let that fool you though, this taste much better than any broccoli soup out of a can. I also put a lot of broccoli in it, because that's the one complaint I have against many broccoli soups - not enough broccoli in proportion to the broth. Plus the addition of shredded carrot makes it a little bit healthier, though if we're being really honest, anything with cream in it is probably not very healthy. Does it matter though, when it's something so yummy?


Creamy Broccoli Soup

2 Tbsp. butter
1/4 c. onion, finely chopped
1 c. carrot, shredded
1 small clove garlic, minced
1 can cream of mushroom or cream of chicken soup
1 can cheddar cheese soup
4 c. half-and-half or 2 c. milk and 2 c. cream
1 lb. broccoli crowns, trimmed and chopped
1/2 tsp. salt
1/4 tsp. black pepper

In a large pot, saute the onion, carrot, and garlic in butter over medium-low heat until tender, about 10-12 minutes. Add the soups, half-and-half (or milk and cream), broccoli, salt, and pepper. Bring to a boil, while stirring occasionally, and then reduce heat. Cover and simmer until broccoli is tender (about 15-20 minutes), stirring occasionally. Yields about 4 servings.

Marinated Broccoli

Have you ever noticed that when you cook broccoli in a vegetable steamer, those little broccoli "buds" seem to get stuck all over the steamer basket? Drives me crazy. That's one reason why I love this recipe for crisp and tangy broccoli that doesn't need to be cooked. Another great thing about this recipe is that you can easily alter the ingredients to suit your preferences. I've made it with balsamic vinegar when I didn't have any red wine vinegar on hand. I also like adding a sprinkling of black pepper.


Marinated Broccoli

1/2 lb. fresh broccoli spears, washed
1/4 c. red wine vinegar
1/4 c. oil
1 to 2 small cloves garlic, crushed
1/2 tsp. dried dill (optional)

Place all broccoli in a large resealable bag. In a small bowl, thoroughly mix vinegar, oil, garlic, and dill. Pour over broccoli in bag; securely seal and then shake well. Refrigerate overnight or for several hours.