Creamy Broccoli-Basil Soup

In large pot, heat oil over medium heat; add onion and celery. Cook and stir for 3 to 4 minutes or until onion is softened. Add broccoli and potato. Stir in broth, garlic powder and nutmeg. Bring to boil; reduce heat. Simmer, covered, for 20 minutes or until vegetables are tender. Remove from heat; let cool slightly. Stir in 1/2 C basil leaves. Transfer mixture in batches to a blender. Cover and blend until smooth. Return soup to pot and keep warm until ready to serve. Season to taste with salt. Serve topped with feta cheese. If desired, garnish with additional basil leaves.

Soups

Ingredients

Number Of Servings: 4

2 tsp of The Olive Bin's Basil Olive Oil
3/4 C onion, finely chopped
1 stalk celery, finely chopped
4 C fresh broccoli, chopped
1 medium Yukon gold potato, peeled and cubed
2 1/2 C low-sodium chicken broth
1 tsp garlic powder
1/2 tsp ground nutmeg
1/2 C lightly-packed fresh basil leaves
Salt, to taste
1/4 C crumbled feta cheese
Additional basil leaves, for garnish (optional)

Directions

In large pot, heat oil over medium heat; add onion and celery. Cook and stir for 3 to 4 minutes or until onion is softened. Add broccoli and potato. Stir in broth, garlic powder and nutmeg. Bring to boil; reduce heat. Simmer, covered, for 20 minutes or until vegetables are tender.
Remove from heat; let cool slightly. Stir in 1/2 C basil leaves. Transfer mixture in batches to a blender. Cover and blend until smooth. Return soup to pot and keep warm until ready to serve. Season to taste with salt.
Serve topped with feta cheese. If desired, garnish with additional basil leaves.

Additional Info

Adapted from Hy-Vee "seasons" recipe

Associated Products

Basil Olive Oil

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