Monday Meals: Broccoli Soup

The Wisconsin Test Kitchen went to our local farmers market last weekend; and it seems to have exploded over night with all kinds of tasty produce! Right now sweet corn, tomatoes, berries and all kinds of other delicious produce are in season. We actually ended up doing most of our grocery shopping at the market last week!

One of the items we got in our CSA box, was four small heads of broccoli. We use it in stir frys, eat it raw, and even make it into soup. A few years ago we stumbled upon a broccoli soup recipe that was so easy and delicious- it became our go-to broccoli recipe.

Creamy Broccoli Soup

1 head broccoli (1 pound), cut into florets, stems thinly sliced
2 tablespoons extra-virgin olive oil
1 yellow onion, diced
2 garlic cloves, thinly sliced
One 15-ounce can cannellini beans, drained
2 1/2 cups vegetable stock
Kosher salt and freshly ground black pepper
1/2 ounce shaved Parmesan, for serving

Directions:

Steam broccoli florets and stems until tender and bright green, about 3 minutes. Let cool slightly.

Heat oil in a medium pot over medium heat. Saute onion and garlic until translucent, about 6 minutes.

Add beans and stock and bring mixture to a simmer.

Remove from heat and add broccoli; puree in batches in a blender until smooth. 

Season to taste with salt and pepper. Garnish each bowl with shaved Parmesan.

This is an easy weeknight meal to make, and your vegetarian and vegan friends will really enjoy it. The soup has a nice creamy texture, without the addition of heavy creams or fats. Plus, the white beans add protein, which makes this a filling soup- perfect for dinners. 

We hope you're enjoying the summer produce bounty as much as we are!

Stay Cool,
The Cool Dads Crew