Tama's Broccoli Soup

A healthy soup made even healthier by using potato rather than flour for thickening. A nice way to eat your vegetables!

Servings: 4

Cook Time: 40 minutes

Pair With: A fragrant Viognier, like the Eberle Mill Road Vineyard Viognier

Source: Recipe and photo courtesy Tama Takahashi, Touring & Tasting Food Editor


4 tablespoons butter

2 cloves garlic, sliced

1 onion, chopped

1 stalk celery, chopped

1 cup raw potato, peeled and chopped into small 1/2" cubes

2 cups chicken broth

4 cups broccoli florets

1 cup half-and-half

1/8 teaspoon pepper

salt to taste


In a medium sized pot, melt the butter over low heat. Add the garlic, onion and celery and sweat (cook without browning) until the onion is translucent. Add potato, broccoli and broth and bring to a boil. Turn the heat to low and simmer for 10 minutes, stirring occasionally. When the potato is tender, take the pot off the stove and let cool a bit for safer handling.

Process the soup in a blender or food processor, in batches, until smooth. Return to a pot on the stove over low heat, add the half-and-half, pepper and salt to taste. The amount of salt needed will depend on the type of broth used and your preference. When warmed to your ideal temperature, serve immediately.


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