LOW-FAT BROCCOLI SOUP
Steps:
- Gather the ingredients.
- Heat oil on medium heat in a soup pot or Dutch oven .
- Gently sauté the onion and celery for 3 to 4 minutes, until the onion is softened.
- Add the cubed potato, broccoli, broth, and milk. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes, or until all the vegetables are tender.
- Allow the soup to cool slightly. Transfer to a blender and blend until smooth in 2 or 3 batches.
- Return the blended soup to the pot and heat gently until ready to serve.
- Enjoy.
Nutrition Facts : Calories 143 kcal, Carbohydrate 26 g, Cholesterol 3 mg, Fiber 5 g, Protein 7 g, SaturatedFat 0 g, Sodium 388 mg, Sugar 7 g, Fat 2 g, ServingSize 6 servings, UnsaturatedFat 0 g
BEST CREAM OF BROCCOLI SOUP
This recipe is thick and flavorful. It is simple, delicious, and quick to make, enjoy (I know you will).
Provided by Jessie A.
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Broccoli Soup
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender. Add broccoli and broth, cover and simmer for 10 minutes.
- Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
- In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.
Nutrition Facts : Calories 207.2 calories, Carbohydrate 17 g, Cholesterol 31.9 mg, Fat 12.4 g, Fiber 3.6 g, Protein 9.2 g, SaturatedFat 7.4 g, Sodium 528 mg, Sugar 7 g
LIGHT CREAM OF BROCCOLI SOUP
Make and share this Light Cream of Broccoli Soup recipe from Food.com.
Provided by Sistercooks
Categories Low Protein
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a food processor puree 1 cup steamed broccoli, garlic, and 1/4 cup chicken broth.
- In a large saucepan over medium heat, melt the margarine. Add the flour, and stir until mixture thickens and starts to brown.
- Slowly add remaining 1 cup chicken broth and milk, stirring often. Allow mixture to thicken, about 5 minutes. Then add the puree mixture and the remaining 1 1/2 cups steamed broccoli. Heat through, and allow to thicken for about 5 minutes. Season with salt and pepper.
- You can also just puree the entire soup in the pot with a immersion blender, and allow soup to thicken.
Nutrition Facts : Calories 134.8, Fat 4.7, SaturatedFat 1.1, Cholesterol 2.5, Sodium 299.3, Carbohydrate 15.9, Fiber 2.3, Sugar 1.1, Protein 8.1
LIGHT CHICKEN BROCCOLI ALFREDO SOUP (LOWER FAT)
When I ran across Chef #55221's recipe for Recipe #155375, I thought it sounded like something my family would love. Being on a "lower fat" diet, there was no way I could make it as written though. I was really pleased with how well the recipe modified to meet my dietary needs. It was still rich and delicious, and everyone loved it. Here is my lightened up version.
Provided by Marg CaymanDesigns
Categories Cheese
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- In a heavy stockpot over medium heat, sauté onion and garlic in olive oil for 2-3 minutes. Add light butter and 1/4 cup flour and cook, stirring, for another 2-3 minutes until bubbly. Add remaining 1/2 cup of flour to a small amount of chicken broth and stir to remove lumps. Gradually whisk in flour and broth combo, plus remaining chicken broth and half & half; cook, stirring frequently, until thickened.
- Meanwhile, steam broccoli (I use the steamer bag in the microwave) or cook broccoli in a separate pan with 2 cups of water just until form and not soft. Remove from heat and do not drain cooking water from broccoli.
- Add Parmesan cheese topping to soup-base in stockpot; cook over low heat, stirring, just until cheese is melted; add steamed broccoli and 2 cups of water (or cooked broccoli along with its cooking water), chicken, seasonings, and bow tie pasta to the stockpot; heat through.
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LIGHT CREAM OF BROCCOLI SOUP - AHEAD OF THYME
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- In a large pot (or 4 qt. Dutch oven), melt butter over medium-high heat. Sauté the onions, garlic and celery until the onions are soft and translucent, about 3-4 minutes. Add the potatoes and mix well to combine.
- Add the broccoli and stir to combine. Turn the heat down to low, cover and continue to simmer for about 10-15 minutes, until the broccoli and potatoes are soft.
- Puree the soup directly in the pot using an immersion blender, or transfer the soup carefully into a blender or food processor. Puree the soup and add it back to the pot. If using a blender, you may have to do this in a few batches.
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