Cream Of Broccoli Soup Low Fat Recipes

CREAM OF BROCCOLI SOUP

Steps:

• In a medium sized stock pot, bring chicken broth, onions, carrots, garlic, and celery to a boil. Cover and simmer 5 minutes.
• Add broccoli, milk and pepper and cook, covered, 10 more minutes.
• Add sour cream and puree soup with an immersion blender.
• Adjust black pepper to taste and heat through over medium heat, stir in the cheddar cheese and serve.

LOW FAT FULL FLAVOR CREAM OF BROCCOLI SOUP

Steps:

• Melt butter in a large pot, and cook the leeks over medium heat until soft and translucent, about 5 minutes. Stir in salt, pepper, and coriander. Reserve about 1/4 cup of small broccoli florets, and cook the rest of the broccoli with the leeks until the broccoli is bright green, about 5 more minutes. Pour in the chicken stock, bring the soup to a boil, cover, then simmer until the broccoli is very tender, 10 to 15 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.
• Return the blended soup to the pot, stir in the reserved broccoli florets, and bring to a simmer over medium-low heat, stirring often. Simmer until the broccoli florets are tender, 5 to 7 minutes. Remove from heat, and mix in the condensed milk. Serve hot.

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.

BEST CREAM OF BROCCOLI SOUP

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.

LOW-CARB CREAM OF BROCCOLI SOUP

Steps:

• Combine chicken broth, cream cheese, Cheddar cheese, butter, and onion flakes in a large pot over medium heat; cook and stir until smooth, 3 to 5 minutes. Add heavy cream and chicken; bring to a gentle simmer.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 4 to 5 minutes. Transfer to a colander to drain excess moisture.
• Pour chicken broth mixture into a slow cooker; add broccoli.
• Cook on Low until flavors combine, about 4 hours.

KETO / LOW CARB CREAM OF BROCCOLI SOUP

Steps:

• 1. Add butter, cream cheese, garlic powder, onion powder & paprika to a large pot over medium heat. Stir frequently until melted and blended together.
• 2. Add heavy cream and chicken broth, stir to combine. Bring to a boil over medium high heat, stirring occasionally. Once boiling allow to boil 5-8 minutes.
• 3. Add broccoli, stir and return to a boil. Once boiling reduce to simmer and cover. Cook for an additional 20 minutes.
• 4. Remove from heat, add cheddar, salt and pepper to taste. Stir and Serve.
• This makes 6 - 1 cup servings at 4.1 net carbs.

CREAM OF BROCCOLI SOUP - LOW FAT

Steps:

• Heat oil in a large pot over medium heat; saute onion& garlic until softened, about 5 minutes.
• Peel the broccoli stalks& cut into 1/2 inch rounds; saute, stirring occasionally for an additional 5 minutes.
• Stir in broth, water, oats& seasonings; bring to a boil, reduce heat& simmer for about 15 minutes or until broccoli is tender.
• Being careful with this hot liquid, puree in batches in a blender; return to the pot& test for seasonings.

CREAM OF BROCCOLI SOUP BUT LOWER FAT!

Steps:

• Combine broth, water, broccoli and onion (carrots if using) and bring to a boil in a large saucepan.
• Reduce heat to simmer for 15 minute.
• (if you choose you can puree 1/2 or all of soup mixture at this point in a blender) I do 1/2 as I like the chunks of broccoli in my sup.
• Slowly add evaporated milk to soup mixture or med.-low heat stirring as you add. Add pepper and cheese.
• Let cool a few minutes then serve.
• add additional pepper to taste.
• this is good as a left over as well.

BROCCOLI CHEESE SOUP - 20 MINUTE FAST AND LOW FAT

Steps:

• Place broccoli and 3/4 cup water in microwave safe dish, Microwave broccoli until fork tender (about 6 min on high).
• Meanwhile in sauce pan, saute shallots until clear.
• When clear, add flour to pan and stir until flour cooked Add broth and 1/2 cup of broccoli water and 1/4 of broccoli spears.
• Mash entire mixture with a potato masher.
• Bring to a rapid boil.
• Boil for about 3-5 minutes.
• Decrease heat, add rest of broccoli spears (whole), half and half and cheese.
• Stir until cheese melts.
• Season to taste with salt and pepper and enjoy.

VIRTUALLY FAT FREE CREAM OF BROCCOLI SOUP

Steps:

• Take one bunch of the broccoli and cut the florets away from the stalks; cut the florets into slivers lengthwise and set aside.
• Finely chop the stalks and remaining broccoli; place in a medium non-stick saucepan.
• Add the vegetable broth, onions, shredded carrots and garlic.
• Cover and cook, stirring often for 6 to 8 minutes.
• Add the reserved broccoli florets.
• Cook, stirring, 2 to 4 minutes, or until the florets are bright green.
• Whisk in the milk and creamer.
• Bring to a near boil over medium heat.
• Hold a large fine sieve over the saucepan; add the flour to the sieve and shake into the soup, whisk to incorporate.
• Cook over low heat, stirring often for 3 to 5 miutes, or until the soup becomes thick.
• Season to taste with salt and freshly ground black pepper.
• Serve each bowl with a tablespoon of shredded fat-free cheddar on top.
• Enjoy!

LOW-FAT BROCCOLI SOUP

Steps:

• In a large saucepan, combine the broccoli, onion and broth; simmer for 10-15 minutes or until vegetables are tender. Puree half of the mixture in a blender; return to the saucepan. , In a small bowl, combine cornstarch and 3 tablespoons of milk until smooth. Gradually add remaining milk. Stir into the broccoli mixture. Bring to a boil; boil and stir for 2 minutes or until thickened.