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Quick Creamy Broccoli Soup

5.0(23)

Adapted from epicurious.com. This is a fantastic low-fat soup recipe that tastes very creamy. It is also fast and easy-a really great healthy soup for the broccoli lover!! I used my immersion blender to make it even creamier.

by spatchcock·published 2002-08-19

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Vegetable

Servings

(2–4)

Total time

45 min

prep 5 min

Calories / serving

221 kcal

Ingredients (11)

serves

3 cups frozen chopped broccoli (or fresh broccoli florets)broccoli
1 onion, cut into quartersonion
1 -2 clove garlic, peeledgarlic
1 1/2-2 cups chicken broth or 1 1/2-2 cups water (or combination of the two)
1/4 teaspoon saltsalt
1 cup milkmilk
2 tablespoons flourflour
1/2-1 teaspoon basilbasil
1/2 teaspoon parsleyparsley
1 dash vinegarvinegar
salt and peppersalt-and-pepper

Instructions (9 steps)

01In a large pot, combine broccoli, onion, garlic, broth (I used vegetable broth) or water, and salt.
02Cover pot, bring to a boil, and then simmer for about 15 minutes, or until everything starts getting soft.
03Use a ladle to transfer 2/3 of the soup into a blender.
04

Blend the soup until smooth. (I just used my immersion blender until I was happy with the texture.)

05Pour back into saucepan and turn on heat to medium setting.

06In a small bowl, combine milk with flour and whisk together until smooth.

07Pour mixture into soup and stir.

08Add basil and parsley and stir until soup begins to thicken.

09Add vinegar, and salt and pepper to taste.

Nutrition (per serving)

Calories: 221 kcal
Protein: 16 g
Fat: 6 g
Saturated fat: 3 g
Carbs: 29 g
Fiber: 8 g
Sugar: 6 g
Sodium: 969 mg
Cholesterol: 17 mg

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