Before diving into this cream of broccoli and cabbage soup recipe, you should know something. I absolutely love making soup. There’s something about building flavor over the course of anywhere from one to a few hours that I find magical. I’m always looking for ways to use leftover ingredients from my CSA box, and soup is a great way to combine a lot of different vegetables into a scrumptious meal before they go bad!.
I’m also always looking for ways to build flavor while also thinking about my waistline. I typically gravitate toward broth-based soups, but there’s something about a cream soup that’s comforting. So I started playing around with the broccoli and cabbage I had in the fridge.
The result is my take on a healthy cream of broccoli soup recipe. Read on to learn how to make this yummy and comforting soup.
Cream of Broccoli & Cabbage Soup Recipe
Serves 4 | 20 min active, 60 min total
Ingredients:
- 5 Tbsp. extra virgin olive oil
- 1 large head of broccoli, trimmed & cut into flowerets
- 1.5 tsp salt
- Fresh ground pepper from a mill
- 1/2 a yellow onion, chopped
- 1/2 of a small head of green cabbage, chopped
- 3 garlic cloves, peeled & chopped
- 1/2 cup white or rose wine
- 2 cups low-sodium (or better yet, homemade!) chicken stock
- Leftover Parmesan rind
- 2 cups water
- 2 cups milk
- Lemon wedges (optional)
- Parsley for garnish (optional)
Directions:
- Heat oven to 425°F. Toss broccoli with 3 Tbsp. of the extra virgin olive oil and 1/2 tsp salt and some grinds of fresh pepper. Roast for 30 minutes, until charred in some areas. Remove from oven and set aside.
- Meanwhile, heat the remaining 2 Tbsp. of olive oil in a Dutch oven pot over medium heat. Add the onions and sweat them, 3-4 minutes.
- Add the cabbage and season with 1/4 tsp salt and some grinds of fresh pepper. Cook until the cabbage is soft and starting to become golden, 10 minutes.
- Add the garlic. And cook until fragrant, 1 minute.
- Add the wine and cook until evaporated, 2 minutes.
- Add the chicken stock, water, and Parmesan rind. Bring to a boil.
- Add broccoli to the pot, reduce the heat, cover, and cook for 10-15 minutes.
- Remove the soup from the heat and remove the rind. Then add the milk and the 3/4 tsp remaining salt. Puree the soup using an immersion blender. Season to taste if more is necessary.
- Put the pot back on the heat, put the Parmesan rind back in, and bring to a simmer. Cook for another 10 minutes, stirring occassionally so the flavors can develop.
- Serve with a drizzle of extra virgin olive oil, lemon wedges, and parsley if desired. Enjoy!
Looking to make this part of a meal?
Here’s a suggested menu for serving alongside this cream of cabbage and broccoli soup.
- This chicken prosciutto recipe that tastes like saltimbocca sauce
- Or this roast chicken with pea and olive chimichurri
- An easy spring salad with chive cheese and honeycomb
- A blueberry and corn couscous salad