Recipes From the Garden – Cream of Broccoli Soup

We had SO MUCH broccoli to harvest from the garden this year! It’s certainly easy to get stuck in ways of preparing broccoli – smothering it with cheese, steaming it with lemon and pepper, or putting it in casserole are my go-to broccoli dishes. With so much blanched and frozen broccoli, I wanted to try something different.

Photo by Rubyand Lion on

I grew up eating the best pesto made by my mom from the recipe in The Moosewood Cookbook by Mollie Katzen. I recently borrowed her copy and have found more really delicious vegetarian recipes that have become new favorites ever since. The recipes in The Moosewood Cookbook are handwritten and illustrated (Mollie Katzen’s food illustration and aesthetic are absolutely incredible), explained in straightforward terms, and use simple, quality ingredients.

The Cream of Broccoli Soup recipe caught my eye, here’s the recipe and instructions adapted from Katzen’s version in The Moosewood Cookbook:

4 tablespoons butter
1.5 cups onion (chopped)
1 green bell pepper (chopped)
4 cups broccoli (chopped)
1 teaspoon salt
2.5 cups broth (chicken or vegetable)
2 cups milk (I used oat milk)
1/2 cup Greek yogurt (original recipe uses sour cream or cream)
1 bay leaf
salt & pepper
dash of soy sauce (or coconut aminos)
minced thyme and/or basil
chopped green onions for topping
1/2 cup greek yogurt (original recipe uses buttermilk) to whisk in right before serving

1. In a medium pot, cook the onions and bay leaf in butter until translucent; add pepper, broccoli, broth, and salt, cover and cook until tender.
2. Transfer about half of the contents of the skillet/pot to a blender, puree until smooth (I left mine a little chunky, the original recipe calls for it to be smooth – your call!).
3. Add sour cream and seasonings to blender, combine for a few seconds at low speed.
4. Return contents of blender to the pot, heat until just hot, add optional additional Greek yogurt. Serve with a small dollop of yogurt and green onions on top.

Cream of Broccoli Soup is best served as a main course or side, on a cold, windy day. Enjoy!

– Shannon (Garden Manager)

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