Thick & Creamy Broccoli Soup
Recipe and photos by Tony D.
Ingredients
4 Tablespoons butter
1 1/2 lb. fresh broccoli crowns, cut into small florets
1 large onion, chopped
1 carrot, chopped
3 Tablespoons all-purpose flour
4 cups chicken broth
1 cup Artichoke & Jalapeño Dip; Spinach Artichoke & Parmesan Dip; or other favorite La Terra Fina Classic or Greek Yogurt Dip (except Fiesta Dip)
Salt and pepper
Croutons, for serving
Instructions
Melt the butter in a small stockpot over medium-high heat. Add the broccoli, onion and carrot and cook, stirring occasionally, until the onion is translucent, 6 to 8 minutes. Sprinkle in the flour and cook, stirring occasionally, until the flour is light brown, 1 to 2 minutes. Add the broth and bring to a boil over high heat. Reduce to a simmer and cook until the broccoli is very tender, about 5 minutes.
Stir in the dip. Use a food processor, blender or immersion blender to puree the soup. Add salt and pepper to taste.
Serve garnished with croutons.
