-
-
My review
Low Fat Full Flavor Cream of Broccoli Soup
Matt Hunt Gardner
"This low fat version of cream of broccoli soup is so good your family won't know the difference. My stepfather literally licked his bowl."
Added to shopping list.
Go to shopping list.
Ingredients
45 m servings 219 calsOriginal recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Melt butter in a large pot, and cook the leeks over medium heat until soft and translucent, about 5 minutes. Stir in salt, pepper, and coriander. Reserve about 1/4 cup of small broccoli florets, and cook the rest of the broccoli with the leeks until the broccoli is bright green, about 5 more minutes. Pour in the chicken stock, bring the soup to a boil, cover, then simmer until the broccoli is very tender, 10 to 15 minutes.
- Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
- Return the blended soup to the pot, stir in the reserved broccoli florets, and bring to a simmer over medium-low heat, stirring often. Simmer until the broccoli florets are tender, 5 to 7 minutes. Remove from heat, and mix in the condensed milk. Serve hot.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 219 calories; 4.3 g fat; 33.5 g carbohydrates; 15.3 g protein; 15 mg cholesterol; 440 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 5665 Ratings
-
-
-
-
-
Most helpful positive review
1/30/2012
I kept to the recipe EXCEPT I did not add the coriander. I did not add the whole amount of evaporated milk, I just added enough until it looked creamy to me. The evaporated milk I did use was fa...
Most helpful critical review
10/5/2010
This was a good base, but it lacked something. I would actually omit the cond. milk next time - the soup was thick and tasty enough without it. Not sure what it's lacking, but is fine to eat as ...
Most helpful
Most positive
Least positive
Newest
1/30/2012
I kept to the recipe EXCEPT I did not add the coriander. I did not add the whole amount of evaporated milk, I just added enough until it looked creamy to me. The evaporated milk I did use was fa...
12/12/2010
So, I was looking at the ingredients and awesome nutrition of this recipe and thought to myself, how creamy and delicious could it really be? When I tasted the broth prior to blending, I got the...
9/15/2010
Fabulous. The leeks are without doubt what makes this recipe special. Full flavor is right, no false claim from the submitter. I made this just as written, right down to the low sodium broth, an...
12/28/2010
I have made this soup several times with different variations and it always comes out fantastic. First time I made it as written and loved it! Second time I added sauteed bella mushrooms and it...
9/6/2013
This is very similar to other low fat broccoli soups. I changed this one to not adding an extra step of saving 1/4 cup broccoli to cook again later. This is a waste of time and not needed for ta...
3/9/2013
This was fantastic!! I made it exactly as stated first time and it was good but I made a couple of changes for my taste. I added a tablespoon of garlic to the saute mix, I added an extra cup of ...
1/7/2012
Was exactly what the Dr. ordered. I'm on a fluid only, restriction diet and this has saved me from the doldrums of high protein shakes. I made a half batch just to be sure it wouldn't go to wa...
11/2/2010
This soup turned out absolutely amazing!!! It was super easy and tasty to boot! I will definitely make this again. The one and only change I made was using fresh cilantro. I will never buy canne...