Recipes: Soups

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Cream of Broccoli Soup

Recipe courtesy of Chef Keith Snow of


  • 2 Tbsp. olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • 1/4 tsp. kosher salt
  • 1/4 tsp. black pepper
  • 1 head broccoli w/stems (5 cups), chopped
  • 5 cups veggie broth
  • 3/4 cup frozen spinach, drained
  • 1 cup organic, heavy cream


  1. In a heavy pot over medium heat add olive oil, onions and garlic, cook for 2 minutes.
  2. Add broccoli, veggie broth, spinach and cream, bring to simmer then reduce heat to low, cover and cook 25 minutes.
  3. Puree soup with immersion blender or food processor until desired consistency is reached.

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