Monday, March 11, 2013

Broccoli Potato Soup with Roasted Tomatoes

You may notice that the soup in this photo is also topped with sauteed onions. It's yummy, but not essential. If you want to try this variation, sauté (or caramelize) some onions and plop them on top of each serving.  

A few years ago (when I posted the recipe for Butternut Squash Soup with Fontina Sage Crostini, a recipe that I now know by heart), I wrote that “we’re not really soup people.” Well, that’s changed. I attribute that change to a few things: 1.) Our house is really cold on non-sunny days, 2.) We have an awesome immersion blender and 3.) There are a plethora of fantastic soup recipes in the blogosphere.

Here’s one of our new favorites, adapted from Healthy. Happy. Life.

1 pint grape tomatoes, halved
3 cloves of garlic, sliced
2 large russet potatoes or 4-6 small potatoes (we use the potatoes we get from our CSA), peeled and chopped
4-5 cups of broccoli (mostly florets), chopped
1 cup unsweetened almond milk
1 cup vegetable broth
½ cup shredded parmesan cheese

1. Preheat oven to 375°.

2. Toss the tomatoes and garlic together with enough EVOO to coat (not smother). Spread the tomatoes and garlic on a baking sheet and roast for 20-30 minutes.

3. Meanwhile, bring enough water to boil in a Dutch oven (or your preferred soup pot) to cover the potatoes (and eventually the broccoli).

4. Add the potatoes, cover the pot and cook for 5 minutes.

5. Remove the lid, add the broccoli and continue to cook, uncovered, until the potatoes and broccoli are tender.

6. Turn off the heat and dump the contents of the pot into a colander.

7. Toss the potatoes and broccoli back in the Dutch oven along with the almond milk and vegetable broth. Place the pot over very low heat—just enough to warm up the broth and milk.  

8. Using an immersion blender, blend until smooth. Add the Parmesan cheese and continue blending until smooth.

9. Ladle soup into bowls and top each individual serving with roasted tomatoes.

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