The chilly months are coming to a close (finally), but I’m sneaking in one more soup recipe because I can! This bizarre pairing (pearing?!) make a slightly sweet, soul-warming vegetarian soup for those days when the sun peeks through the clouds and reminds you that spring is still, in fact, coming.
This vegetarian soup recipe takes a little time but is remarkably easy for the complex flavor. Dash the cheese and caramelize your onions and pear vegetable oil instead of butter to turn this soup recipe vegan. Add cashews, peanuts, or pine nuts for a little protein. Make it yours!
Fun fact: The inspiration for this recipe (AKA the original recipe that I lost a decade ago) comes from the mother of a member of Chicago band Bible of the Devil (check them out–they’re awesome). In other words, we should call this one Metal Mom Soup!
Broccoli Pear Soup Recipe
5 cups broccoli, florets and tender stems
1 ripe pear
1 small yellow onion
3-4 medium sized Yukon gold potatoes
4 cups vegetable stock or broth
1 tbsp butter
2 oz cream cheese
2 oz shredded parmesan cheese
Salt & black pepper to taste
Pinch of nutmeg
Peel and dice the pear and onion. Cut potatoes into 1/2-1″ cubes and set aside.
In a large pot, heat butter over medium heat and sauté pear and onion until both begin to brown on the edges.
Add stock and bring to a simmer. Add broccoli. Allow to cook for 10 minutes.
Add cream cheese and parmesan, stir until melted.
Once cheese is melted, use an immersion blender to process the soup until it is a mostly uniform texture and a bright, light green color. If you don’t have an immersion blender, let the soup cool a bit and process in a blender or food processor before returning to the pot.
Add potatoes, salt, pepper, and nutmeg and bring soup back to a simmer. Cook for 30 minutes or until potatoes are tender. Add broccoli, cook another 5 minutes or until broccoli is bright green.
Serve with freshly ground black pepper, a dash of sour cream, or some chopped fresh chives.