4Cvegetable or chicken brothuse low sodium if you are watching sodium intake
¼tspsaltskip for low sodium version
⅛tspwhite pepperblack if fine if you don’t have white on hand
Cream and thickener
½tspxanthan gum and ½ C half & half milk or nondairy equivalent like plain soy OR white sauce: 1 ½ tsp butter, 1 ½ tsp flour and ¾ milk or nondairy equivalent
Chop florets in to bite size pieces and set aside. Dice broccoli stems, onions and garlic.
Add stock to a stock pot.
Place all veggies except florets along with spices in the vegetable broth and bring to a boil. Reduce heat to medium and cook until softened.
Purée using hand blender or in a blender.
If making soup with white sauce: over medium heat, melt butter and stir in flour until completely blended. Add milk, stirring constantly until mixture thickens and begins to bubble. It’s very important to stir constantly. Combine soup mix and white sauce.
If making soup with xanthan gum and cream: add xanthan gum and cream to soup mixture. Stir well and break up any lumps that may form.
Add broccoli florets and cook on medium until florets become tender. Adjust thickness to desired consistency by adding more flour or xanthan gum to thicken or more broth to thin.
Hand blend on medium or coarse in a blender if you prefer the soup a little chunky, finer if want a very well blended texture.
Top with any combination of cheese, sour cream, plain yogurt, dried peppers or hot sauce as desired.
Serve as a side with a sandwich, salad or entree, or use as an appetizer.