October 17, 2010

Slow-Cooked Broccoli Soup with Garlic and Olive Oil

On the topic of crock pot cooking, this is one of my families favorite crock pot soups.  I adapted it from my favorite soup cook book, "Splendid Soups"  by James Peterson.  My copy is from 1993.  I couldn't find this edition on Amazon.  They do sell a newer version, but I don't know what the difference is.  It is quite pricey.  However, if you click over the eBay you will see the edition I have (white cover with white bowl with orange soup) for just 99 cents.   This book has the most delicious recipes for soup.  I use it constantly through the fall and winter. 

2 large bunches of broccoli, about 3 pounds
1/2 cup vigin olive oil
8 garlic cloves, thinly sliced
2 teaspoons chopped fresh or dried tyhme or marjoram
6 cups chicken or vegetable broth
1 tablespoon lemon juice
salt and pepper (omit salt if you use canned broth instead of home made)
toasted slices of French bread
finely grated Parmesan cheese

Cut the florets off the broccoli, cut into small bits (about 1 inch in diameter) and place in pot.  Cut of and discard the bottom 2 inches of the stem.  Peel the remaining stem and slice them as thinly as you can.

Combine olive oil, garlic, herbs, broth and lemon juice in crock pot. 

Simmer on low until the broccoli falls apart when stirred.

Pass slices of bread and Parmesan at the table.  Alternately, you could make garlic bread and place a piece in the bottom of each bowl.  Ladle soup over the top and sprinkle with cheese.  This is a very classy presentation, if you don't have an aversion to soggy bread, as I do. 

Happy eating,


  1. Hi, Kat~

    Oh, this sounds so DELISH! I know what we're having this week! :> )


  2. Mm, it sounds so good!

    Love the new design! Did Brianna do it?

    Elizabeth Rose

  3. The BEST soup. Ever.

    Love ya!