No-Fat Creamy Broccoli Soup
A smooth, creamy broccoli soup with a wholesome flavor, perfect for a light, satisfying meal suitable for all, especially those seeking a no-fat, nutritious option.
Ingredients
Instructions
- Combine chopped broccoli (including stems), chopped onion, peeled and chopped potatoes, chicken broth, water, and salt in a large pot.
- Bring to a boil and simmer for 20 to 30 minutes until vegetables are tender.
- Process the soup in a blender in batches until pureed.
- Return the pureed soup to the heat. Mix skim milk with cornstarch and add to the soup.
- Cook for 5 to 10 minutes until the soup thickens. Add salt and pepper to taste.
Tips & Substitutions
For a richer flavor, consider adding garlic or herbs like thyme or rosemary. If you prefer a creamier texture, you can substitute almond milk for skim milk. To save time, use pre-chopped broccoli and frozen potatoes. Make sure to blend in small batches to avoid overflow, and adjust the thickness by adding more or less cornstarch according to your preference.
Serving Suggestions
Serve this no-fat creamy broccoli soup with a sprinkle of fresh herbs or a drizzle of olive oil for added flavor. It pairs beautifully with a side of crusty bread or a light salad, such as Our Best Chicken Salad, for a well-rounded meal. For a heartier option, consider serving it alongside Oven Crusted Chicken.
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 stovetop over low heat, stirring occasionally to prevent sticking. If the soup thickens too much, add a little water or broth to achieve your desired consistency before serving.
Nutrition & Diet Analysis (per serving)
Each serving of No-Fat Creamy Broccoli Soup contains roughly 472 calories, with 10g protein, 66g carbohydrates, and 20g fat. It is an excellent source of vitamin C (113% of the Daily Value), dietary fiber (39% of the Daily Value), and potassium (36% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 1587mg per serving (69% 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 frozen broccoli instead of fresh?
Yes, you can use frozen broccoli. Just be sure to thaw it first and reduce the cooking time slightly since it's already partially cooked. This can be a great time-saver while still providing a healthy, delicious soup.
What can I substitute for potatoes in this recipe?
If you're looking to reduce carbs, you can substitute potatoes with cauliflower or turnips. They will provide a similar texture without the extra starch, and will still blend smoothly into a creamy soup.
Is there a way to make this soup vegan?
Absolutely! You can easily make this soup vegan by substituting skim milk with a plant-based milk like almond or soy milk and using vegetable broth instead of chicken broth. This will maintain the creamy texture without any animal products.
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).