This lightened-up broccoli soup is a quick and easy 1-pot dinner that takes less than 30 minutes to make in a dutch oven. Unlike the classic cream of broccoli soup, this healthy version has a vibrant color with the option to swirl in cheese at the end, making this adaptable for vegan, gluten free, dairy free, paleo, aip, whole30 diets.
Remove the broccoli stem and roughly chop the flower into small florets. Set aside. Chop the onion, celery, and carrots to form a mirepoix. Warm the olive oil over medium heat. Add the mirepoix and salt. Saute for 3 minutes, stirring occasionally to prevent browning.
Peel and chop the potato and garlic and stir into the mirepoix. Saute until softened, stirring occasionally, 6 minutes.
Add vegetable/chicken broth and simmer 10 minutes then turn off heat. Scoop the simmered vegetables with a slotted spoon along with two cups of broth into a blender. Add 3 cups of broccoli florets (reserving 1 cup for texture) and blend until smooth and creamy.
Return the blended soup to the pot along with remaining 1 cup florets. Bring to a simmer and turn off heat to preserve the green color. Ladle into bowls and grate in cheese. Top with a spoonful of buttermilk and create a swirl for a gourmet presentation. Store and refrigerate leftovers in the dutch oven for easy reheating for up to 3 days.