I love a big warm bowl of Creamy Broccoli Potato Soup with Caramelized Onions and Apple on a cold day! It’s warm, creamy, full of flavor and actually vegan too!
My mom is a big fan of broccoli and when I was little, she ate it all the time. But she usually steamed it or cooked in the microwave, which, if you have ever done, makes it kind of not smell so great (that’s being polite). So as a result, I developed an affliction common to a lot of kids, Broccophobia (not the scientific term)! Fast forward to adulthood and, like most people, I’ve gotten over it. When I was pregnant with O I actually LOVED it. (Pregnancy is so weird.) I like it in stir fry sometimes, but not usually just plain. And of course, I loooove Broccoli Cheddar soup. Panera has the best. I totally remember the day when I found out that it’s not actually vegetarian (chicken stock). I almost cried.
So since then I’ve been trying to find a good Broccoli Soup recipe that I actually liked. I’ve tried one with white beans (didn’t love the texture), I’ve tried actual Broccoli and Cheese and milk (pretty good but who can eat that all the time without gaining a thousand pounds?!). And then the other day, I had very little food in the house and on the fly made this Creamy Broccoli Potato Soup with Caramelized Onion and Apple. The caramelized onions add a deep flavor, the little bit of apple adds a little sweetness and it tastes like broccoli but not TOO much. I think I found my recipe!
Creamy Broccoli Potato Soup with Caramelized Onions and Apple
1 Onion diced
2 cloves of garlic
5 medium red potatoes
1/2 a small apple
1 rib celery
2 crowns of broccoli
5 cups of water
1 tsp KOSHER salt
1. Start by caramelizing your onions. Use whatever method you like, I always add a squirt of honey and a splash of red wine vinegar to help them along. Add the whole garlic cloves and cook along with the onions until they are soft and caramelized too. Be careful not to let them burn.
2. When the onions are caramelized, add the potatoes, apples and celery, all cut into chunks and the water and salt. Bring to a boil. If you use table salt instead of Kosher salt, use LESS!
3. When the potatoes are starting to get soft, add the broccoli. I used two crowns of broccoli (which is probably a little less than a full head) chopped into medium florets.
4. When the broccoli is cooked through, carefully puree the soup using a blender or immersion blender. It’s hot, be careful!
5. Garnish with parsley, sour cream and/or shredded cheddar and serve with crusty bread.
Clearly I need to work on my dollop-ing skills…can you take a class for that? And what’s your favorite kind of soup for the winter?