This is a guest post by Charmed Blyss that she sent in for the Domestic Pleasure Series.

Simple soups such as this have helped me to lose over 115lbs. I simply enjoy a cup or bowl for a snack, as an appetizer, or as a meal at the end of the day. The broccoli soup has been my favorite and it’s quite simple to make.

Ingredients:

  • 2 lbs of broccoli (can use fresh or frozen)
  • ½ - ¾ cup of heavy cream
  • about 8 baby carrots
  • 1 sweet onion
  • 1 – 2 cloves of garlic
  • 2 quarts low sodium chicken broth
  • 3 - 4 tablespoons olive oil (divided)
  • salt, fresh ground pepper, and cayenne pepper to taste
  • bacon (turkey, beef, or pork)
  • white sharp cheddar cheese
  • 1 slice of bread (per serving)

Directions:

Quarter onion, smash garlic, cut baby carrots and broccoli into large pieces (include stalk if using fresh broccoli). In a large pot, add about 2 - 3 tablespoons of the olive oil, heat at medium. Add onion, garlic, and baby carrots and sauté for about 5 minutes, stirring the whole time. If using fresh broccoli add and sauté an additional 5 minutes. If using frozen broccoli make sure it is thawed before adding and only sauté for a minute or two as not to overcook. Season with salt, ground pepper, and cayenne pepper. Add chicken broth and bring to a boil. Lower heat and simmer until vegetables are tender, approximately 15 – 20 minutes. Remove from heat and let sit for about 15 minutes.

While waiting for the pot to cool, cook your bacon in the oven (or stove top if that’s your preference). If using pork bacon, the drippings can be used to add to the pot for additional flavor. This won’t really happen with turkey bacon (my bacon of choice). For crispier bacon, use a cooling rack over an aluminum pan. I use an aluminum pan to cook uncured turkey bacon – works just fine. Cook until bacon is done, slightly crispy or really crispy (whatever floats your boat).

Homemade croutons are the best! Cut bread into small squares and place in a bowl. Drizzle with the remaining olive oil, sprinkle with salt and fresh ground pepper. Mix well making sure all the bread is well coated with olive oil. Extra virgin olive oil provides a more robust flavor, but a mild version can be used if that’s your preference. Place on a cookie sheet or in a small aluminum pan and toast in the oven for approximately 15 minutes or until crispy.

After the pot has cooled a little bit, add cream and stir. If you own an emulsion blender, use it to blend the contents to a smooth and creamy consistency. If using a regular blender, you’ll have to blend the contents in batches. An additional pot or very large bowl will be needed to hold the blended contents. Just make sure to be as consistent as possible with what’s added to the blender to ensure the smoothest blend. The contents will still be relatively hot, so don’t close the top completely, leave a slight opening for heat and steam to escape. After all of the soup has been blended, stir to mix well.

Now, it’s time to enjoy! Ladle some soup into your favorite bowl; top with the croutons, bacon, and a little cheese; and be prepared to have your taste buds razzle-dazzled!

Makes 6-8 servings

The soup is good for a solid week. Leftovers can be frozen and enjoyed at another time.

Happy eating, Blyss

Charmed Blyss started her journey in the Lifestyle community openly in the late 90s and hasn’t looked back since. She’s a Lifestyle presenter and was interviewed for and featured in the Lifestyle documentary Kinky that has been screened in film festivals country wide, most notably at Cinekink. Her fortes are cooking and spiritual service on the path of surrender, and she shares any information about them both with great enthusiasm.