Cream Of Broccoli-Vegetable Soup
Cream of broccoli-vegetable soup offers a creamy, savory blend of broccoli, mixed vegetables, and cottage cheese, perfect for a comforting, nutritious meal suited for any occasion.
Ingredients
- 1 cup chopped celery ⓘ
- 1 cup chopped onion ⓘ
- 1 (10 oz.) package frozen chopped broccoli ⓘ
- 1 (10 3/4 oz.) can condensed chicken broth ⓘ
- 1 cup low-fat cottage cheese ⓘ
- 2 cups skimmed milk ⓘ
- 2 (10 oz. each) package frozen mixed vegetables, cooked and drained ⓘ
- 1/4 teaspoon salt (optional) ⓘ
- 1/8 teaspoon pepper ⓘ
Instructions
- Combine celery, onion, frozen broccoli, and chicken broth in a medium-sized saucepan.
- Bring to a boil.
- Cover and reduce heat. Simmer 10 minutes or until vegetables are tender.
- Place half the soup mixture and half of the cottage cheese in blender container. Cover.
- Blend until smooth.
- Pour into a 3-quart saucepan.
- Repeat with remaining vegetables and cottage cheese.
- Stir in milk, cooked vegetables, salt, and pepper.
- Heat through, but do not boil.
- Serve immediately.
Tips & Substitutions
For a creamier texture, consider using full-fat cottage cheese or blending in a bit of cream. If you're short on time, fresh broccoli can be substituted for frozen; just adjust cooking time accordingly. Adding a pinch of nutmeg can enhance the flavor profile. For added protein, you might include shredded chicken, making it a heartier dish. This soup can be a great start to a meal, especially before serving Ayres Chicken Salad.
Serving Suggestions
Serve this creamy soup with crusty bread or a fresh side salad for a complete meal. It pairs nicely with a light sandwich or wrap, such as Chicken And Spinach Delight. For a garnish, sprinkle some grated cheese or fresh herbs on top. This dish can be a fantastic starter before enjoying a main course from your favorite chicken recipes.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, gently warm on the stovetop over low heat, stirring frequently to prevent sticking. You can also microwave individual portions; just be sure to cover the bowl to retain moisture. If the soup thickens, add a splash of milk to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Cream Of Broccoli-Vegetable Soup contains roughly 229 calories, with 15g protein, 26g carbohydrates, and 8g fat. It is an excellent source of vitamin C (82% of the Daily Value), vitamin A (51% of the Daily Value), and protein (30% of the Daily Value), and a good source of potassium and calcium. Note that it is relatively high in sodium, at 1169mg per serving (51% of the Daily Value).
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 fresh broccoli instead of frozen?
Yes, you can use fresh broccoli! Just chop it into small florets and add it to the pot when you start cooking. You may need to adjust the cooking time slightly, as fresh broccoli will take a bit longer to become tender.
Is there a vegetarian version of this recipe?
Absolutely! To make this soup vegetarian, simply substitute the chicken broth with vegetable broth. You can also add extra vegetables like carrots or peas to enhance the flavor and texture.
How can I make this soup gluten-free?
This recipe is naturally gluten-free as it does not contain any wheat or gluten ingredients. Just ensure that any broth or additional ingredients you use are certified gluten-free to keep the dish safe for those with gluten sensitivities.
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).