Fall is a seemingly elusive season in South Louisiana, but as soon as the air gets crisp, I’m wearing a sweater and looking for soup. This simple soup uses early fall vegetables, cooks quickly on the stovetop, and freezes well. It can even be modified to make it vegetarian/vegan. I first had this soup a few years ago when my grandmother brought me a batch when I was sick. Later, I copied it from my grandmother’s recipe book to add to my collection.
Since this soup uses basic ingredients it really can be made year-round, but fresh early fall vegetables like broccoli and carrots are the main ingredients. You can also modify and add other vegetables you like or have on hand. If you have a leftover vegetable tray from a party or tailgating you can use those veggies to make this soup. With such an easy recipe the kids can definitely help with making this.
Cream of Broccoli Soup
10 ounces fresh or frozen broccoli
¼ cup onion, finely chopped
¼ cup celery, finely chopped
½ cup carrot, grated
2 cups of chicken broth (sub vegetable for vegetarian/vegan)
1 bay leaf
½ teaspoon pepper, or “seasoned pepper”
2 TBS cornstarch
2 cups milk or cream (sub non-dairy milk for vegetarian/vegan)
Dash of tabasco
Cook the broccoli, onion, celery, and carrots in the broth until tender. Add the bay leaf and pepper. Add the cornstarch to the milk (this is a thickening agent), then gradually stir into the vegetables. Add the tabasco and salt to your preference. Simmer over low heat for 10 to 15 minutes.
Grandma’s recipe says this serves 4 to 6 and she has a note at the bottom: “soup is best when made ahead of time and allowed to set.” I can attest that it is great from the freezer, so if you have some time and some vegetables you don’t want to throw out, make this soup and store it in the freezer for a quick vegetable-filled lunch, dinner or side.
Check out these other great soup recipes as we move into the cooler weather.