http://www.eatingwell.com/recipe/249991/pureed-broccoli-soup/

Ingredients 8 servings

  1 tablespoon butter
  1 tablespoon extra-virgin olive oil
  1 medium onion, chopped
  1 stalk celery, chopped
  2 cloves garlic, chopped
  1 teaspoon chopped fresh thyme or parsley

  8 cups chopped broccoli (stems and florets)
  2 cups water
  4 cups reduced-sodium chicken broth,
  no-chicken broth, or vegetable broth
  1/2 cup half-and-half  (optional)
  1/2 teaspoon salt
  Freshly ground pepper to taste

Heat butter and oil in a Dutch oven over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and thyme (or parsley); cook, stirring, until fragrant, about 10 seconds.

Stir in broccoli. Add water and broth; bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook until very tender, about 8 minutes.

Puree the soup in batches in a blender until smooth. (Use caution when pureeing hot liquids.) Stir in half-and-half (if using), salt and pepper.

  Make Ahead Tip: Cover and refrigerate for up to 4 days or freeze for up

to 3 months.

I think we tried this in late 2017.

http://www.eatingwell.com/recipe/249991/pureed-broccoli-soup/