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My review
Creamy Broccoli With Mustard Soup
USA WEEKEND columnist Pam Anderson
"A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread."
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Ingredients
servings 169 calsOriginal recipe yields 8 servings (6 to 7 cups)
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- US
- Metric
Directions
{{model.addEditText}} Print- Heat oil over medium-high heat in a large, deep saute pan until shimmering.
- Add broccoli, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
- Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
- Add mustard, basil, oregano, and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
- Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until broccoli is tender, about 10 minutes.
- Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
- Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.
Footnotes
- *To toast, heat a small skillet over medium-low heat. Add nuts; stir and shake pan until nuts are fragrant and golden.
- Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
Nutrition Facts
Per Serving: 169 calories; 12.7 g fat; 10.9 g carbohydrates; 5.3 g protein; 21 mg cholesterol; 58 mg sodium. Full nutrition
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Reviews
Read all reviews 99 Ratings
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Most helpful positive review
12/7/2005
I really enjoyed how easy this recipe really was. My husband is not a huge broccoli fan but since I love it, I though this would be a good way to get him to eat it..success!! I think I would a...
Most helpful critical review
5/3/2009
Very different. I wouldn't really call it creamy though. The mustard really changed the taste of the soup. I probably won't make this again.
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12/7/2005
I really enjoyed how easy this recipe really was. My husband is not a huge broccoli fan but since I love it, I though this would be a good way to get him to eat it..success!! I think I would a...
8/15/2006
As written, I didn't feel the spices in this soup "worked"; but when I melted in cheese, the flavors melded beautifully. It's quite thick with the addition of the cheese, and a small cup can be...
1/25/2009
This soup has potential but as written it lacks flavor. I caramelized the onion and added another 1/2 tsp dry mustard. I used evaporated milk in place of the half & half as it imparts a creamy t...
6/19/2008
This is so good! And I've tried a couple of the other recipes on this site for broccoli soup. Great flavour! I used skim milk instead of whole milk and it tasted so good. It was definitely les...
5/3/2009
Very different. I wouldn't really call it creamy though. The mustard really changed the taste of the soup. I probably won't make this again.
4/4/2010
I was pleasantly surprised by this recipe. I make a lot of dishes using broccoli florets, and I often have leftover stems, which I don't particularly like to eat steamed. This was a great way to...
5/12/2008
I found it refreshing to find a broccoli soup recipe that did not use cheese as my family must watch cholesterol.
6/20/2015
For best flavor it's necessary to increase all the spices- including the garlic. I also use additional water as necessary. Cheese can be added if desired.