Pureed Potato and Broccoli Soup With Parmesan Croutons Recipe (2024)

Did not like this as is. It was way too bland. Today, however, I took some of the leftover soup, thinned it down with milk, and added creme fraiche and horseradish. That made it fantastic!

I skipped the garni bouquet and used a tablespoon of dried Herbs de Provence instead. I forgot to buy vegetable broth and used water. Tastes good hot or chilled with my homemade parmesan croutons. Delicious!

Added red pepper flakes and did not peel the yukon golds. This was delicious.

This turned out to be potato and carrot soup because my broccoli looked pretty shop worn. I notice on many recipes that people comment on the blandness of the recipe. If you have good quality ingredients and cook carefully, a simple recipe like this tastes of the vegetables with which it was made. I think that is a good thing.

Used five cloves of garlic, plus double the fresh herbs. After cooking the broccoli for five minutes, I added a bag of fresh spinach and cooked for 5-6 minutes more.

A dream recipe for a Vegetarian on a soft diet post-op. Followed recipe using water(!) for liquid to avoid irritation in pharynx from any acid/tomato in my go to vegetable broth and fresh dill for herbs with bay leaves ( not thyme or parsley) peeled and chopped some stems to make sure I had broccoli flavor. Salt in layers at each step. Was ready to add white miso for flavor since I used water but I did not need it at all. I will make this vegan soup over and over again with variations.

It was very thin so I cooked it down for 30min or so and the texture improved. I also added a handful of shredded cheese. I could see how adding cream would also improve the texture.

I added some crushed Chile pepper for serving. And used salt free no fat chicken broth. Quite delicious

Cut chicken broth by 1 cup.

Boil broccoli stems first then add crowns in three cups water. Add 2 T butter, salt and pep. Blend until silky smooth. Can add potato (add cooked potato to the blender) to thicken the soup. A dash of cream. Good to go.

Used five cloves of garlic, plus double the fresh herbs. After cooking the broccoli for five minutes, I added a bag of fresh spinach and cooked for 5-6 minutes more.

This turned out to be potato and carrot soup because my broccoli looked pretty shop worn. I notice on many recipes that people comment on the blandness of the recipe. If you have good quality ingredients and cook carefully, a simple recipe like this tastes of the vegetables with which it was made. I think that is a good thing.

My variation used curry powder and broccoli stems instead of crowns. No salt, for health reasons. Very tasty with a lovely texture.

Made this with 1 lb of potatoes and 6 cups of broth; put the herbs in without making into a bouquet garni. Very good, might try the horseradish.

Basically vichyssoise with broccoli. Good, but a tad bland. Need to fiddle with the taste some.

Add a cup of shredded carrots, cup of chopped celery (sub. for leeks), 2 large potatoes and 2 or 3 tablespoons of Mrs. Dash. No need for extra pepper.I use a wand blender at the end and served with a bit of sour cream or plain yogurt. It makes an excellent hearty soup in record time.

This recipe is delicious. I made 1/2 the quantity and used both onions and leeks, vegetable broth, and added cumin (about 2 tsp), lemon juice from about 1/2 small lemon, and because I am gluten free, I mixed parmesan cheese (approx 1/4 cp) directly into the soup after blending.

Way too many potatoes. My instincts told me that, but I didn’t listen. Insufferably bland. No amount of adjustments could have saved it. My husband, my best audience, tasted it and left the room. Then I knew the solution, throw it out.

Just used a couple of potatoes to give it body, added cayenne pepper and more salt.

Made this with some changes. I didn't have sprigs of parsley or thyme so I just threw in some parsley flakes and thyme leaves. Very good, will make again