I came up with this recipe when I was trying to find a broccoli soup that wasn’t loaded with fat and calories. Many of the broccoli soups I’ve had when eating out had so much cheese or cream in them it was hard to even taste the broccoli. I guess that’s alright when you don’t like the taste of broccoli, but not so good if you love it like I do.
This recipe lets the flavor of the broccoli shine. It’s a great way to use homegrown broccoli if you have it. The starch from the potato helps thicken the soup a bit, and the buttermilk adds a little creaminess plus a nice tang.
Broccoli Buttermilk Soup
This soup can be made with either fresh or frozen broccoli. It makes a great soup for either lunch or a light dinner, and it’s quick and easy to prepare. There’s no need to chop the ingredients too carefully because they’re going to wind up in the blender anyway. I like to serve it with some hard rolls or my wife’s crusty whole wheat breadsticks.
1 Tbs olive oil
3/4 cup onion, chopped
1 stalk celery, chopped
2 cloves garlic, minced in press
1 ea medium yellow potato, peeled and cubed (about 3/4 cup)
4 cups fresh or frozen broccoli, including peeled stems, chopped
1 cup mushrooms, diced
1/4 tsp dried oregano
3 cups low-sodium, fat-free chicken or vegetable broth
1/2 cup low-fat Buttermilk
dash black pepper
salt to taste
1 green onion, finely chopped
1. Heat oil on medium heat in a soup pot or Dutch oven. Gently sauté onion and celery for 3-4 minutes, until onion is softened. Add garlic, potato, chopped broccoli, mushrooms, and oregano, followed by the broth. Bring to a boil, then reduce heat, cover and simmer for 15-20 minutes, until vegetables are tender. Add buttermilk.
2. Allow soup to cool slightly, then transfer to a blender in 2-3 batches, and blend until smooth. Return soup to pot and heat gently until ready to serve.
3. Salt and pepper to taste. Garnish with green onion.