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Broccoli Soup

User Rating 4 Star Rating (19 Reviews)

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Broccoli Soup

Broccoli Soup

Fiona Haynes
Add body to low-fat soups by using potato and some low-fat or nonfat milk, then purée the soup in a blender. This low-fat broccoli soup makes a delicious and satisfying lunch.

Cook Time: 30 minutes

Total Time: 30 minutes

Ingredients:

  • 2 tsp olive oil
  • 1/2 medium onion, finely chopped (about 3/4 cup)
  • 1 stalk celery, finely chopped
  • 1 medium Yukon Gold potato, peeled and cubed
  • 4 cups fresh broccoli, including stems, chopped
  • 2 cups low-sodium, fat-free chicken or vegetable broth
  • 1 1/2 cups nonfat milk

Preparation:

Heat oil on medium heat in a soup pot or Dutch oven. Gently sauté onion and celery for 3-4 minutes, until onion is softened. Add potato and chopped broccoli, followed by the broth and milk. Bring to a boil, then reduce heat, cover and simmer for 20 minutes, until vegetables are tender.

Allow soup to cool slightly, then transfer to a blender in 2-3 batches, and blend until smooth. Return soup to pot and heat gently until ready to serve.

Serves 6.

Per Serving: Calories 88, Calories from Fat 16. Total Fat 1.8g (sat 0.3g), Cholesterol 1mg, Sodium 83mg, Carbohydrate 13g, Fiber 3.1g, Protein 4.9g

User Reviews

Reviews for this section have been closed.

 4 out of 5
Fast and Easy, Member Ester21

I made this soup because I had extra broccoli in the fridge. The soup was super easy and took next to no time to assemble and cook. I did add a pinch of nutmeg, salt (as I used unsalted broth) and pepper to season for taste. When serving I topped the soup off with hot sauce (siracha) and crumbled feta. It was awesome!!!

12 out of 12 people found this helpful.

See all 19 reviews

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