Cream of Broccoli Soup

Cream of Broccoli Soup
Summary

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.

  • Servings
    8 Servings
  • Serving size
    1/8 of recipe
Nutrition Facts

Nutrition Facts

8 Servings

  • Serving Size
    1/8 of recipe
  • Amount per serving Calories 110

  • Total Fat 6g
    • Saturated Fat 1g
  • Cholesterol less than 5mg
  • Sodium 350mg
  • Total Carbohydrate 11g
    • Dietary Fiber 2g
    • Total Sugars 3g
  • Protein 4g
Ingredients

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
Directions

Directions

  1. 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.

  2. 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.

  3. Puree cooked broccoli and 1 cup of chicken stock in a food processor. Set aside.

  4. 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.

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