Image
main content start
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.
10 min prep time
20 min cook time
8servings
About 1 cup
Print Recipe >
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
About 1 cup
- Amount per serving Calories 120
- % Daily value*
-
Total Fat
6g
8%
- Saturated Fat 1g 5%
- Trans Fats 0g
- Cholesterol 0mg 0%
- Sodium 360mg 16%
-
Total Carbohydrate
14g
5%
- Dietary Fiber 3g 11%
- Total Sugars 5g
- Added Sugars 1g 2%
- Protein 5g
- Potassium 370mg 8%
Ingredients
whole wheat flour
1/4 cup
onions (small dice)
1 cup
olive oil
3 tbsp
low sodium chicken broth
6 cup
broccoli (chopped)
1 1/2 lbs
fat free half-and-half
1 cup
Kosher Salt
1 tsp
white pepper
1 tsp
Related Recipes
View more related recipesDFH Related Recipes
Image
Image
Reviews & Ratings