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Broccoli Chevre Soup Recipe

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This recipe for Broccoli Chevre Soup, by , is from Cooking With Paula Jean, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Morgan Andres


2 tbsp. unsalted butter
1 yellow onion, chopped
2 carrots, peeled and chopped
1 tsp. fine sea salt (Leave out if broth is not low-sodium)
3 cloves garlic, roughly chopped
4 c. low-vegetable broth or Long Run Mineral Broth
1 large head broccoli, cut into florets
1 bay leaf
1/2 tsp. freshly ground black pepper
2 tbsp. tahini
4 oz. soft plain chevre (goat's cheese)

In a large pot over medium-high heat, melt the butter. Add the onion, carrots, and salt and cook, stirring occasionally, until the onions soften but do not brown, about 5 minutes. Add the garlic and stir continuously for 1 minute longer.

Add the broth, broccoli, bay leaf and pepper to the pot. Bring to a boil, then reduce the heat to low. Simmer, covered until the broccoli and carrots are tender, 15 to 20 minutes.

Remove the bay leaf and turn off the heat. If you have an immersion (stick) blender, use it to blend the soup until smooth right in the pot. Alternatively, allow the soup to cool slightly, then transfer it to a blender and process until smooth.

Please Note: Adding hot items to a blender causes the pressure to expand and can blow off the lid, so hold it firmly in place and blend on low. Add in the tahini and chevre and blend again until combined.

Taste and season with additional salt and pepper if needed. Keep warm on the stovetop until ready to serve. If the soup is too thick, thin with a little broth or water.
Ladle the soup into warmed bowls and top with crostini.

Number Of Servings:
Number Of Servings:
4 servings




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