Virtually Fat Free Cream Of Broccoli Soup Recipes

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!

DAIRY-FREE CREAMY BROCCOLI SOUP

Steps:

• Heat olive oil in a saucepan over medium-low heat. Add onion and garlic; cook and stir until translucent, 10 to 15 minutes. Add broccoli stalks, potatoes, broccoli florets, and celery root; toss until coated in oil. Cover vegetables with chicken stock; bring to a boil.
• Reduce heat and simmer, stirring occasionally, until vegetables are easily pierced with a fork, 20 to 25 minutes. Remove soup from heat.
• Fill a blender no more than halfway with liquid and vegetables. Cover and hold lid down; pulse a few times before increasing blender to maximum speed. Puree until soup is light green and creamy, 45 seconds to 1 minute. Repeat with remaining soup, working in batches.

AWESOME CREAM OF BROCCOLI SOUP

Steps:

• In large pan cook broccoli in water, adding bouillon cubes.
• Do not drain.
• Put milk, cheese, and flour in blender, mix well.
• Then add this to broccoli.
• Add half-n-half.
• Cook, stirring frequently until mixture thickens,.
• Be careful not to scorch.

HOMEMADE CREAM OF BROCCOLI SOUP

Steps:

• In a small saucepan over low heat, melt the 6 T. butter. Add in the flour and stir until blended; do not brown. Remove from heat and set aside.
• In a large saucepan, melt the 2 T. butter. Add onion; cook until tender. Add chopped broccoli florets, cook and stir about 6 minutes. Add the chicken broth. Increase the heat at this point and bring to a boil. Whisking constantly, add the flour mixture. Cook and stir until soup is thickened and bubbly.
• Lastly, add in the salt, pepper, and half & half. Heat through and serve hot. Note: The soup will thicken upon standing.
• You can substitute cauliflower or broccoflower in place of the broccoli.

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.

CREAM OF BROCCOLI SOUP

Steps:

• In a large saucepan, mix and bring to boil broth and soup.
• When it is boiling, add broccoli and bring to second boil.
• Reduce heat.
• Cover and simmer for about 5 minutes, or until broccoli is cooked.
• In medium skillet, heat butter and sautee onions for about 5 minutes, or until tender.
• Add the flour and cook for about 1 minute longer. If necessary, use whisk to remove lumps.
• Slowly stir milk into flour mixture in skillet.
• Cook, until thickened, stirring constantly. It will take about 5 minutes, then add salt and pepper.
• Mix well.
• Stir milk mixture into broccoli mixture and simmer over low heat for about 10 minutes.
• Stir frequently.
• Ladle into bowls and top with grated cheese.