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How to Make Cream of Broccoli Soup
This soup is great for lunch with a salad and a slice of whole wheat baguette for dipping. To keep the sodium in the recipe low, choose low- or reduced-sodium chicken stock or make your own at home.
8servings
1/8 of recipe
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Step-By-Step Instructions:
- Wash the broccoli thoroughly. Using a vegetable peeler, remove the tough outer layer from the broccoli stalks. Chop broccoli and set aside 1 cup of florets for garnish.
- Bring chicken stock to a simmer and add chopped broccoli. Cook for a few minutes or until broccoli is tender, making sure the color does not become dull.
- Puree cooked broccoli and 1 cup of chicken stock in a food processor. Set aside.
- Add olive oil and onions to a pot and gently cook. Sprinkle flour and stir to mix. On low heat, continue cooking, making sure flour is absorbed and slightly turns color. Slowly whisk hot chicken stock into flour mixture and bring to a simmer. Add broccoli puree and half & half; bring to a simmer, stirring to combine ingredients. Season with salt and peper and garnish with florets. Serve hot.
Nutrition facts
8 Servings
-
Serving Size
1/8 of recipe
- Amount per serving Calories 110
-
Total Fat
6g
- Saturated Fat 1g
- Cholesterol 5mg
- Sodium 350mg
-
Total Carbohydrate
11g
- Dietary Fiber 2g
- Total Sugars 3g
- Protein 4g
Ingredients
whole wheat flour
1/4 cup
onions (small dice)
1 cup
olive oil
3 tbsp
chicken stock
6 cup
broccoli (chopped)
1 1/2 lbs
fat free half-and-half
1 cup
salt
1 tsp
white pepper
1 tsp
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