gluten-free Cream of Broccoli Soup

Nothing is better than a hot bowl of soup on a chilly winter’s day. There is something about sitting in the warmth of your home while the elements rage on outside, enjoying the warmth of nice deep bowl of homemade soup. Here is a quick soup that is easy to make and only requires a few ingredients. And as an added bonus, it’s utterly delish.

Exact measurements are not required with this deceptively simple gourmet soup. Added too much water? No problem. Less milk/cream than it calls for? No biggie. It’ll still taste great. You really cannot mess this one up.

Impress your friends and family with your ability to make a beautiful creamed soup. Once you realize just how easy this is, the sky is the limit. You can par-cook and cream just about any veggie into a masterpiece. Yum!

Best of all, this is naturally gluten-free. Plenty of stores carry gluten-free chicken broth these days and if you cannot find liquid stock, Herb-Ox bouillon is gluten-free. Delightful!

Cream of Broccoli Soup
6 cups (or so) of fresh broccoli florets
3-4 cups water or chicken broth *
2 cups heavy cream or milk (or a mixture of both)
2 tsp salt
1 tsp pepper

*If you don’t have chicken broth, you can use chicken bouillon crystals or cubes.

Place the broccoli with the chicken broth/water in a large saucepan over medium-high heat. Cover and cook until tender, 5-10 minutes.

Remove from heat and puree until smooth. I use my Bamix hand processor for this job. You can use a blender or anything else that will puree.

Add seasonings (and chicken bouillon if needed) and pour back into pan. Add cream and stir to blend. Turn heat down to med-low and cook just until thoroughly heated through.

Serve with fresh herbs, homemade croutons, or grated cheese. Or all three!

Enjoy.