Broccoli Apple Soup

By • May 16, 2011 • 34 Comments



Author Notes: This soup is delicious and comforting (and cheap!). A dear family friend, Ralph, created it and shared the basis of it with me. It's such a favorite that an artist was commissioned to paint a picture of the ingredients! A few simple ingredients come together beautifully and you have a bowl full of warmth and love. BlueKaleRoad

Serves 6

  • 1 large head of broccoli
  • 3 large apples (Golden Delicious or McIntosh are good)
  • 2 tablespoons butter
  • 1 large onion, diced
  • 6 cups vegetable broth
  • salt and pepper to taste
  • plain yogurt to garnish (optional)
  1. Cut the broccoli florets off the stalk and set aside. Cut the stalks into 1-inch pieces. Peel the apples, core and cut into 1-inch pieces.
  2. In a large soup pot, melt the butter over medium heat. Add the onion and apple chunks. Saute about 6 minutes. Add the broth and the broccoli stalks. Bring the soup to a boil, reduce heat to low and cover. Simmer for 20 minutes.
  3. Add the broccoli florets to the soup and simmer for 5 more minutes. Remove from heat.
  4. Using an immersion blender, puree the soup until smooth. Season with salt and pepper to taste. Garnish with yogurt if using.
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Comments (34) Questions (1)

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2 months ago danybob

Definitely one of my favorite recipes. If we're feeling particularly noshie, my fiance and I and serve it with a grilled cheese sandwich (whole wheat, a little gruyere and a handful of spinach).

Fb

2 months ago BlueKaleRoad

I'm delighted you are enjoying the soup! Thank you for letting me know. And your grilled cheese sandwich sounds divine. I haven't added spinach before but will now!

Stringio

6 months ago Antigoni Sander McCloud

I made this over the weekend and it was quite a hit! I simmered a parmesan rind with it and added some marjoram and a smidge of apple cider vinegar for a bit of a acid! So yummy, thanks for the great idea!

Fb

6 months ago BlueKaleRoad

I'm delighted you made the soup and enjoyed it! Thanks for letting me know. I love that you added the parmesan rind...I'm keeping that in mind. And a splash of cider vinegar sounds terrific. I appreciate you sharing your tips.

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7 months ago Suzan Zeder

Any idea of a calorie count for this? I'll bet it is low without cream etc/ but I'd be curious.

Fb

7 months ago BlueKaleRoad

Hi Susan, I don't know the calorie count, but I think you're right that it's pretty low. I hope you enjoy it if you make it! Happy 2014!

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7 months ago chankari

Surprisingly delicious! I did epicurious this up a bit by using only stalks. I used 2 bunches of stalks instead of one full bunch of broccoli, then two very large apples and 4 cups of veg stock (enough to cover the broccoli and apples). I also used two shallots instead of onions. I agree that yogurt is beautiful in the soup and gives it a nice tang and cream. My new go to soup for the leftover broccoli stalks!

Fb

7 months ago BlueKaleRoad

I'm so happy you made the soup and enjoyed it! Love that you used broccoli stalks, too, and I'll do the same with my leftover stalks next time. Thanks for letting me know!

Stringio

8 months ago Erin Prisciak

Sorry, not a good cook here. Question about "Add the broth and the broccoli stalks." Where does this broth come from and how much do i use? Sounds delicious and i would like to try it but alittle confused.

Fb

8 months ago BlueKaleRoad

Hi Erin, I'm delighted you'd like to try the soup! The broth is listed in the ingredients (6 cups of vegetable broth). I hope you enjoy it and please let me know if you have other questions. :)

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8 months ago Maria

can't wait to try this for my Christmas Party! Low sodium/fat/sugar!

Fb

8 months ago BlueKaleRoad

Hi Maria, I'm so happy you're going to make this soup for your party! The green color is perfect for Christmas, too. I hope you enjoy it!

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10 months ago Portia Hunt

So unusual, and so perfect for fall! I just made a batch of chicken stock and made it with that. Bravo!

Fb

10 months ago BlueKaleRoad

Hi Portia, I'm delighted you made the soup! Thanks for letting me know. Love that you made it with homemade chicken stock - I need to get going on my stock making. :)

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about 1 year ago Wicko

We thought this was Dee-lish us! Made it with homemade veg stock. Outrageous.

Fb

about 1 year ago BlueKaleRoad

Thank you, Wicko! I'm so happy you made this soup and enjoyed it. I'll bet the homemade stock made it even tastier.

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over 2 years ago drbabs

Barbara is a trusted source on General Cooking.

Hey Blue Kale! Frank Bruni mentioned your soup in a New York Times article about broccoli today!

Fb

over 2 years ago BlueKaleRoad

Thanks for letting me know, drbabs! What a nice surprise!

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over 2 years ago meemee

Made this the other night and yum! The apples with the broccoli gave the soup a nice sweetness and the yogurt was a must. i think the added yogurt mixed well with the sweetness of the apples and gave it a creamy flavor. My husband is a broccoli hater and he was a fan!

Fb

over 2 years ago BlueKaleRoad

I'm happy you enjoyed the soup, meemee, and delighted that your husband did, too!

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over 2 years ago Zim

I just made this soup tonight...yumtastic. I used junami apples and chicken stock since i had just roasted a bird the other night and had fresh stock. The sweetness of the apples set the right counterbalance to the broccoli. I normally like heavy creamy soups, but this was light and great and went well with my steak (man cannot live by soup alone!)

Fb

over 2 years ago BlueKaleRoad

I'm so happy you enjoyed the soup, Zim! Pairing it with a steak does sound delicious and would be a hit with my family. I'm not familiar with junami apples - I'll have to look for those.

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over 2 years ago WFDoran

I wiolltry adding some meat like shredded chicken or or a cubed ham steak to make this a total meal soup

Fb

over 2 years ago BlueKaleRoad

I like your suggestion, wfdoran - I hope you enjoy it!

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over 2 years ago slidedtd

Making this for date night tomorrow :) can't wait to try

Fb

over 2 years ago BlueKaleRoad

I hope you like it, slidedtd - enjoy your date night! :)

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over 2 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

I made this last night, replacing two cups of veggie stock (at the very end) with two cups of homemade ricotta whey, from today's Wildcard winning recipe, in fact. I tasted a bit of the pureed soup before adding the whey; comparing with and without, I like it much more with the whey. I also added some lightly salted Greek yogurt; to my mind, the yogurt is essential. It helped offset the sweetness of the apples, making the broccoli more apparent. ;o)

Fb

over 2 years ago BlueKaleRoad

Thank you for sharing your tips, AJ! I have ricotta whey in my freezer and intend to follow your suggestion the next time I make this soup. I've used whey in bread making but not soups - love it! :)

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over 2 years ago susan g

Just what we needed for dinner tonight!

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over 2 years ago BlueKaleRoad

I hope you enjoy it, Susan!

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over 2 years ago susan g

I made 1/2 the recipe and 2 of us went right through it, along with avocado 1/2's, a spicy cucumber salad (http://www.food52.com/recipes...) and basmati rice. Simple, delicious and satisfying. Thanks for the soup.
Have you tried other vegetables?

Fb

over 2 years ago BlueKaleRoad

My pleasure, Susan - sounds like a lovely meal (the cucumber salad looks terrific). I haven't tried other vegetables. Fun to ponder some variations - perhaps cauliflower? Let me know if you try something new. :)

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over 2 years ago orlenda

mmmm....i wonder how cooked green beans put in after the puree would be? add a liitle chew to the mix....

Fb

over 2 years ago BlueKaleRoad

Sounds delicious, orlenda - let me know if you try it!