Cream Of Broccoli Soup(Makes 7 Cups; Low In Cholesterol)
Cream of Broccoli Soup offers a comforting, velvety texture with fresh broccoli's vibrant flavor complemented by a hint of onion and garlic. This low-cholesterol, nutritious soup is perfect for a light lunch or starter, appealing to those seeking a healthy, satisfying vegetarian option.
Ingredients
Instructions
- Heat the chicken broth in a large saucepan until boiling.
- Add the chopped broccoli, chopped onion, and minced garlic to the boiling broth.
- Cover the saucepan and simmer for 7 to 10 minutes or until the broccoli is tender.
- Remove the saucepan from heat and allow to cool for 5 to 7 minutes.
- Puree the vegetables and broth in a blender or food processor until reaching the desired consistency, processing in batches if necessary.
- Return the pureed soup to the pan and serve.
Tips & Substitutions
For a creamier texture, consider adding a splash of heavy cream or using an immersion blender instead of a traditional blender. If you don’t have chicken broth, vegetable broth is a great substitute. You can also experiment with different herbs like thyme or dill to enhance the flavor. For a thicker soup, add more flour gradually while stirring.
Serving Suggestions
Serve the Cream Of Broccoli Soup with a sprinkle of grated Parmesan cheese or croutons for added texture. It pairs wonderfully with a side salad or a slice of crusty bread. For a complete meal, consider serving it alongside Jill'S Favorite Chicken Skillet for a delicious combination.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the soup on the stove over medium heat, stirring occasionally until heated through. If the soup thickens too much when stored, add a little water or broth while reheating to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Cream Of Broccoli Soup(Makes 7 Cups; Low In Cholesterol) contains roughly 365 calories, with 11g protein, 62g carbohydrates, and 10g fat. It is an excellent source of vitamin C (245% of the Daily Value), dietary fiber (31% of the Daily Value), and iron (26% of the Daily Value), and a good source of calcium and potassium. It also contributes 9g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli can be used in this recipe. Just be sure to thaw and drain it beforehand to avoid excess water in the soup. Keep in mind that the cooking time may be slightly shorter since frozen broccoli is usually blanched before freezing.
How can I make this soup vegan?
To make a vegan version, substitute the chicken broth with vegetable broth and replace the nonfat dry milk with a plant-based milk like almond or soy milk. You could also use a vegan cream alternative for added richness if desired.
What can I add to enhance the flavor of the soup?
To boost the flavor, consider adding a pinch of nutmeg or a squeeze of lemon juice right before serving. You can also sauté some additional garlic and onions before adding them to the soup for a more robust taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).