Yummy Cream of Broccoli Soup
Total Time: 50 minutes
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 8
Description: When I spotted a fantastic sale on broccoli, I knew I had to make something special for my friends. I decided on this creamy, delicious broccoli soup, which turned out to be a hit! Even my husband, who usually steers clear of anything green, praised this soup. It might just be the best compliment I’ve ever received! 🥦🍲 This creamy soup is not only a comforting choice but also healthy, low in cholesterol, and a delightful way to enjoy vegetables.
Category: Vegetable
Keywords: Low Protein, Low Cholesterol, Healthy, Under 60 Mins
Ingredients:
- 2 tablespoons margarine
- 1 medium onion, finely chopped
- 1 stalk celery, diced
- 1 garlic clove, minced
- 5 cups low-sodium chicken broth
- 8-9 cups vegetable broth
- 3 cups broccoli florets
- 3 tablespoons margarine (for thickening)
- 3 tablespoons all-purpose flour
- 3 cups 1% low-fat milk
- 2 cups 2% low-fat milk
- Ground black pepper, to taste
Instructions:
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Melt the Margarine: In a medium-size stock pot, melt 2 tablespoons of margarine over medium heat. This will serve as the base for our flavorful soup.
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Sauté the Vegetables: Add the finely chopped onion, diced celery, and minced garlic to the pot. Sauté these ingredients until the onion becomes translucent, releasing a fragrant aroma that fills your kitchen.
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Add Broth and Broccoli: Pour in the low-sodium chicken broth and vegetable broth. Bring the mixture to a rolling boil. Once boiling, add the broccoli florets.
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Simmer: Reduce the heat to low, cover the pot, and let the soup simmer for 15-20 minutes, allowing the broccoli to become tender and infuse its flavor into the broth.
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Cool the Soup: After simmering, remove the pot from heat and let the soup cool for about 20 minutes. This step is essential for blending the soup smoothly without splattering.
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Blend the Soup: Carefully transfer the cooled broccoli mixture to a blender or food processor. Purée the entire mixture until it reaches a smooth and creamy consistency. If needed, do this in batches to avoid overfilling the blender.
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Return to Pot: Pour the puréed mixture back into the stock pot and keep it warm over low heat.
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Prepare the Thickening Mixture: In a small saucepan, melt 3 tablespoons of margarine. Add 3 tablespoons of all-purpose flour to the melted margarine, blending well to form a roux.
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Add Milk: Gradually stir in the 1% and 2% low-fat milk into the roux, mixing continuously until the mixture thickens and becomes bubbly.
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Combine and Season: Add the thickened milk mixture to the soup, stirring well to incorporate. Season with ground black pepper to taste, adjusting the seasoning as desired.
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Serve: Ladle the creamy broccoli soup into bowls and serve hot. Enjoy this delightful and healthy first course with friends and family.
Nutritional Information (per serving):
- Calories: 150.6
- Fat: 8.9g
- Saturated Fat: 1.9g
- Cholesterol: 3mg
- Sodium: 178.7mg
- Carbohydrates: 12.5g
- Fiber: 0.4g
- Sugar: 4.1g
- Protein: 7.7g
Enjoy the comforting flavors of this Yummy Cream of Broccoli Soup, a true crowd-pleaser that’s both nutritious and delicious! 🍲💚
