Broccoli Soup | Vitamix Recipes

Today I’m going to make a delicious, creamy Broccoli soup, all cooked in the Vitamix! Cooking food in the Vitamix still amazes me.  How can a blender actually cook food? It turns out that the friction from extended blending heats the liquids to near boiling temperatures and can cook the food. A few weeks ago I tested this out and cooked scrambled eggs. We’re going to use the same principle to make a quick soup. If you’re just reading about blending, check out the rest of the recipes in this series under the Vitamix Recipes tag.

Here’s a shot of all the ingredients. I’m using almond milk as part of the mix to reduce the calories but if you want, you could just use more heavy cream.

I used a fresh head of broccoli but you could also use frozen.  I cut the florets off of the stem and just used the florets.  I tried using the entire head including the stem but the soup had a woody taste to it.  My wife didn’t mind the taste but I like it better with just the florets.

As with all Vitamix Recipes, you want to properly stack the ingredients.  You want to make sure there is no air gap near the blades so you always start with the liquids.

After the liquids come the soft ingredients, in this case cheese.

Finally, add in the solid ingredients like the broccoli and onions.

Here’s a view of the stack up with the liquids on the bottom and the solids on top.

As you can see, we’re using one of the pre-programmed modes of the Vitamix. This is the soup mode that starts out slow to blend the ingredients into a liquid and then goes to high for 5 minutes to heat the soup up.  If you don’t have this mode, just use the variable speed and do 1-3 for 30 seconds until blended and then 10 for 5 minutes.

The end of this recipe is really cool, after blending for 5+ minutes you remove the lid and a whiff of steam comes out!  I checked the mixture with my Thermapen at the end and you can see its at 191 degrees! The Vitamix really does cook food!!

For some added flair and texture, I put some more broccoli florets at the bottom of the soup.

I served the soup in little ramekins and topped it with some salt, pepper, cheddar cheese and a broccoli floret!

Broccoli Soup

 

Author: Caveman Keto

Nutrition Information

• Serves: 4

• Serving size: 130g
• Calories: 272

• Fat: 23g
• Carbohydrates: 7g
• Fiber: 1g
• Protein: 10g

Prep time:  5 mins

Cook time:  5 mins

Total time:  10 mins

Print

Ingredients

• ¼ cup heavy cream
• ¼ cup cream cheese
• ¼ cup sour cream
• ¼ cup almond milk
• 4 ounces cheddar cheese (115g)
• 1 Head Broccoli (202g) (7 oz Broccoli), steamed
• ½ onion (70g)
• ½ Chicken Bouillon Cube

Instructions

1. If starting with a head of broccoli, cut off just the florets
2. Steam the florets in the microwave (3 minutes with a little water in a bowl) or on the stove
3. Add in the liquid ingredients into the blender
4. Add in the cheese, broccoli and onion
5. Break up the bouillon cube and sprinkle it over the top
6. Mix on the soup setting
7. Serve!

Notes

The stalks of the Broccoli have a woody taste, so I don't include them in the soup. I tried it both ways and liked it better without the stalks but you can make it either way.

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