Low Calorie Broccoli Soup 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 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.

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 AND CAULIFLOWER SOUP

Steps:

• Cut broccoli and cauliflower into small florets.
• Combine onion and garlic in a large saucepan with 1 tablespoon water, stir constantly over heat until onion is soft.
• Add stock, potato, celery, broccoli and cauliflower.
• Bring to boil, reduce heat and simmer for 10 minutes or until potato is tender.
• Add marjoram place in a food processor and blend until smooth.
• Return to pan, add milk and parsley, reheat before serving.

HEARTY LOW FAT BROCCOLI SOUP

Steps:

• In a medium saucepan, heat margarine over medium heat.
• Add onion and garlic and saute until softened.
• Stir in broccoli and potatoes and saute 1 minute.
• Add broth and bring to a boil.
• Reduce heat and simmer for 15 minutes or until veggies are tender.
• Use a hand blender, food processor or traditional blender to puree the soup, in batches if necessary, until it is smooth.
• Return to the pan and heat through.
• Variation: Substitute cauliflower celeriac, squash or a combination of these veggies.

LOW CALORIE BROCCOLI SOUP

Steps:

• cook chopped onions with olive oil in a pot.
• mix 1/4 cup hot water with bullion, add to onions.
• put broccoli & remaining water in pot, cook for 25 minutes and sprinkle in the adobe seasoning.
• take out the florets & blend soup, grind in the pepper and add the coconut milk while blending.
• put the florets back in & serve.
• Note: If using So Delicious Coconut milk, the calories come to 55 per bowl (four servings total). I like using this brand because it is low calorie and still gives a wonderful creamy texture to soups.