Pamela's Gluten Free Recipes

Daily forays into the kitchen for 1 celiac, 1 vegetarian, and 2 carnivores

Charred Broccoli Soup with Herbed Croutons

Brunch, Gluten Free, Sides, Soup, Vegetarian4 Responses »

In these dwindling December days filled with endless parties full of punch bowls laden with egg nog, bacon wrapped scallops on fancy trays, and entire tables devoted to artistic cheese displays, I thought you might appreciate something a bit lighter to ingest between Fêtes.

This one simple soup may be the thing we all need right now to get us zipped into another tiny black clingy dress – right?  Or, maybe you shelve this one for now and revive it in the New Year to help un-do all the merry making.  Either way this Charred Broccoli Soup is a winner, I am not even going to mention the fact that it is mostly vegetables and therefore:  good for you, very filling, and low calorie too!

Happy Holidays!

charred-broccoli-soup

Charred Broccoli Soup with Herbed Croutons

Charred Broccoli Soup with Herbed Croutons

Ingredients

  • 4 Tbsp extra virgin olive oil, divided
  • 1 medium onion, finely chopped
  • 2 large garlic cloves, sliced
  • Kosher salt and pepper to taste
  • 2 cups water
  • 2 cups chicken stock or broth
  • 1 large baking potato, peeled and cut into 1" pieces
  • 2 lbs broccoli - stems peeled and sliced, florets cut into 1/2" pieces
  • 1 approx. 5 oz package of baby spinach
  • few slices of hearty bread cubed, I used Schär GF cibatta
  • 1 Tbsp. red wine vinegar
  • chopped chives for garnish

Instructions

  • Preheat the oven to 400 degrees.
  • In a large pot heat 3 Tbsp olive oil, add the onion and garlic and season with salt and pepper.
  • Cook over moderate heat, stirring occasionally until softened and just starting to brown 6-8 mins.
  • Add 2 cups water and the stock, potato, broccoli stems and two-thirds of the florets.
  • Bring to a boil over high heat, then lower the temperature and simmer stirring occasionally until the potato and broccoli are very soft, about 30 minutes.
  • Stir in the spinach until wilted.
  • Meanwhile on one side of a large rimmed baking sheet toss the remaining broccoli florets with 1 Tbsp of oil and season with salt and pepper.
  • In a medium bowl toss the bread with the last Tbsp of olive oil season with salt and pepper, you could add some dry herbs as well such as thyme or rosemary.
  • Spread the bread on the other half of the baking sheet and bake altogether for about 10 minutes.
  • Check to make sure the bread does not burn, the florets are a lot more forgiving.
  • Now working in batches puree the soup in a blender or food processor until smooth.
  • Stir in the vinegar and taste to see if more salt or pepper is needed.
  • Ladle into warmed soup bowls and garnish with crispy broccoli florets, croutons and chives.
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    4 Responses

    carla Edison
    December 16th, 2016 at 4:26 pm

    This sounds great! Soups are so wonderful this time of year. I will try this one…love all the green vegetables!

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