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Broccoli Buttermilk Soup

Warm, nostalgic comfort in a bowl, that is what I think when I taste a spoonful of this broccoli buttermilk soup.  It is creamy without being too heavy, and the buttermilk gives it an extra tangy flavor that blends well with the broccoli and herbs.  Two percent milk keeps this soup fairly light while still allowing it to deliver that smooth comforting taste we associate with broccoli soup.  Top it with some shredded cheddar cheese, and it is even tastier!

broccoli buttermilk soupCold, gray skies make me long for soup.  Uncertain times and difficult situations make me long for soup.  Soup soothes a heart that is in need of comfort.  Whether there is turmoil out in the larger world or turmoil in our daily interactions, the act of making soup is an act of positive creation, and a steaming bowl of soup represents the intent of that positive creation.

broccoli buttermilk soupThe richness, the creaminess, offset by the earthy flavor of the broccoli, has such a grounding, calming, and nourishing effect.  This recipe is based on one I found in my Hollyhocks & Radishes cookbook by Bonnie Stewart Mickelson.  It is quick and easy to make, and tastes great for lunch or as a side dish with a sandwich for a cozy dinner.  Broccoli soup is a classic soup that has so many positive associations and memories for me.  Sometimes a classic, nostalgic soup is just what a person needs.

With the weather so gray and with no snow on the ground, we have been doing some indoor things this month.  One very simple and fun trip was to the conservatory at the botanical gardens near us.  What a great place to visit in the winter!  The air in the conservatory is warm and humid, and there are beautiful plants and flowers blooming everywhere.  It’s like being magically transported to a tropical paradise for awhile!

broccoli buttermilk soupAnother fun winter trip was to the North American International Auto Show in Detroit.  My son is a car enthusiast, and so my husband’s brother and his wife, who know their way around Detroit, took us to the auto show and on a tour of part of the city as well.  We thoroughly enjoyed this day, and Detroit is a city rich in history and positive aspects.  One unexpected bonus of that day was listening to a concert by a jazz band from the Detroit School of Arts.  Very inspirational for my kids, who both love music.

I hope you all have a great weekend, and if you are looking for a broccoli soup recipe, this one is really delicious!  Stay warm and take care!  I will be sharing this recipe over at Angie’s virtual potluck, Fiesta Friday.  And I am sharing this quote that caught my eye today:  “Because of your smile, you make life more beautiful.” ~Thich Nhat Hanh  broccoli buttermilk soup

Broccoli Buttermilk Soup

  • Servings: 6-8
  • Print

Ingredients:

  • 1/2 of a medium sized onion, chopped
  • 2 tablespoons of butter
  • 4 cups of chicken broth
  • 1 bay leaf
  • 1/2 teaspoon of dried sage
  • 1/2 teaspoons of dried basil
  • 1/2 teaspoon of dried thyme
  • 3/4 teaspoon of salt
  • 1 and 1/2 pounds of broccoli (or about 2 large heads of broccoli), chopped to the size you want it
  • 4 tablespoons of butter
  • 6 tablespoons of flour
  • 2 cups of milk (I used 2% milk)
  • 1 cup of buttermilk
  • a dash of cayenne pepper (optional)
  • shredded cheddar cheese for the top (optional)

Directions:

In a large saucepan, melt 2 tablespoons of the butter over medium heat.  Sauté the onion until soft, about 5 minutes, stirring occasionally.  Add the broth and seasonings.  Bring to a boil, and then add the chopped broccoli.  Reduce heat to medium-low, cover, and simmer until the broccoli is tender.

In a medium saucepan, melt the remaining 4 tablespoons of butter over medium heat.  Whisk in the flour and continue to stir with the whisk until it is bubbly and smooth, about 1 to 2 minutes.  Whisk in the milk and buttermilk and stir until the mixture just thickens.

Add the milk mixture to the chicken broth/broccoli mixture.  Continue to stir until everything is combined and very hot, but do not allow the soup to boil.  Adjust the seasonings to your taste.  Ladle the soup into bowls and top with shredded cheddar cheese, if desired.  Enjoy!

This recipe is adapted from Hollyhock & Radishes by Bonnie Stewart Mickelson.

 

 

12 Comments

  1. How interesting to add buttermilk to your soup – I bet the “tang” added some great flavor 🙂

  2. What a unique soup. I’ve been eyeing a vegan version of broccoli cheese soup, but this seems to have so much more depth with the cayenne, a little flour, butter and buttermilk! I think we could all use a comforting bowl of soup these days. Your trips to the botanical gardens and Detroit sound great. I’ve been wanting to see Detroit for a while. Jazz and cars, I like it. I used to go to the Javitz Center here every year for their car show. I recommend it. Enjoy your weekend!

    • Jenny

      January 27, 2017 at 5:55 pm

      Thank you, Amanda! I would like to try a version of this soup sometime with coconut milk, though I’m not sure how much that would change the flavor. Yes, jazz and cars are a good combination–it was fun for us as country dwellers to go visit the big city. 🙂 Hope you are able to recharge this weekend!

  3. Oh yum! Gonna copy this one down for sure!

  4. This soup is beautiful and sounds delicious!

  5. What an unusual soup…I have not tried buttermilk in soup before but this looks so very warming and delicious:) The pictures are beautiful too!

  6. As far as I know, I’ve never had a soup with buttermilk in it. I bet it really enhances the flavor of the soup.

    • Jenny

      February 3, 2017 at 1:04 pm

      Yes, I think the buttermilk deepens the flavor of the soup and goes well with the broccoli. Thank you for stopping by, Karen!

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