Hey Mofo’ers! This post is all about creamy soup! Mmmm! Snuggle up with your honey and a mug of soup on this happy Fall Sunday.

I go about making my creamy soups a little differently. I don’t like boiling the vegetables and immediately blending it with the cooking liquid. I can’t control the consistency that way. I take the extra step to strain the cooking liquid into a bowl and then reincorporate it with the veggies until I reach the consistency I like. It’s totally worth the extra step if it means I’ll always get perfect soup.

This says it’s about creamy broccoli soup, but you could make it with any vegetable. Carrots or asparagus would be especially be nice. The important ingredients are the cauliflower and potatoes. That’s what makes it reliably creamy.

Creamy Broccoli Soup

• 1 small – medium head of broccoli, washed and cut into florets
• 1 half head of cauliflower, washed and cut into florets
• 2 – 3 medium sized yukon gold potatoes, washed, peeled and cubed
• 1 – 2 garlic cloves, peeled

1. Place all ingredients into a large sauce pan. Cover fully with water or vegetable broth.
2. Bring to a boil over md-high heat. Turn down to a heavy simmer until potatoes are cooked through.
3. Strain into a bowl so that you save the cooking water. Put the strained vegetables back in the sauce pan (or blender).
4. With an immersion blender (or regular blender), blend the vegetables until you get a smooth and thick puree.
5. 1/4 c. at a time, add the cooking liquid to the veggies, blending after each addition. Do this until you reach your desired consistency.
If you run out of water before you reach that consistency (you must like it watery!), just replace it with vegetable broth and keep going.
6. Season with salt, pepper and your choice of herbs. Garnish with TVP Bacon Bits if you want 🙂