Light Cream Of Broccoli Soup Recipes

BEST CREAM OF BROCCOLI SOUP

Steps:

• Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender. Add broccoli and broth, cover and simmer for 10 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.
• In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.

BROCCOLI SOUP LIGHT

Steps:

• In medium saucepan, heat the margarine. Add onion, celery and cook until wilted.
• Add broccoli and broth. Quickly bring to a boil. Cover and simmer until broccoli is tender, about 5 minutes.
• Puree in blender (will need to do in two batches).
• In the saucepan, stir together the broccoli puree, milk and cheese. Add salt and pepper to taste, and then heat. If the soup is thicker than you like, add more broth or milk and re-season.

HEALTHIFIED BROCCOLI CHEDDAR SOUP

Steps:

• Separate the stems and the florets from the broccoli. Trim and discard the bottom of the broccoli stems and peel the tough outer layers. Finely chop the stems and coarsely chop the florets and set aside separately.
• Mist a large pot with nonstick cooking spray and heat over medium heat. Add the broccoli stems, onions and potatoes and cook, stirring, until softened, 7 to 10 minutes. Add the flour and cook, stirring, until lightly toasted, about 2 minutes. Stir in the broth and bring to a boil. Reduce the heat to maintain a simmer and continue to cook, stirring occasionally, until thickened and the vegetables are tender, 12 to 15 minutes.
• Meanwhile, combine the reserved florets and 1/2 cup water in a small saucepan. Bring to a boil, cover and continue to steam until the florets are bright green and crisp-tender, about 5 minutes. Add the entire contents of the pot with the florets to the soup along with the nutmeg. Stir to combine and remove from the heat. Stir in the Cheddar, Worcestershire and milk. Season with salt and pepper. Garnish with the scallions.

LIGHT COCONUT CREAM BROCCOLI AND BARLEY SOUP

Steps:

• Bring the barley and water to a boil in a saucepan over high heat. Cover, reduce heat to low, and simmer until the barley is tender, about 30 minutes. Drain and set aside.
• Melt the butter in a large pot over medium heat. Stir the onion and celery into the melted butter, place a cover on the pot, and cook until tender, about 5 minutes. Add about half the garlic. Season with the black pepper, red pepper flakes, sea salt, and nutmeg. Return the cover to the pot and cook another 5 minutes.
• Stir the broccoli, vegetable stock, and remaining garlic into the mixture and bring to a boil. Return the cover to the pot, reduce heat to medium, and cook another 15 minutes, stirring once. Remove the pot from heat.
• Pour the soup into a blender, filling the pitcher no more than halfway. Hold the blender lid 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 puree the soup with a stick blender directly in the pot.
• Return the soup to medium-low heat. Stir the coconut milk, 2% milk, and barley into the pureed soup; cover and cook until hot, 5 to 8 minutes. Ladle into bowls and top with Asiago cheese and parsley to serve.

LIGHT CREAM OF BROCCOLI SOUP

Steps:

• In a food processor puree 1 cup steamed broccoli, garlic, and 1/4 cup chicken broth.
• In a large saucepan over medium heat, melt the margarine. Add the flour, and stir until mixture thickens and starts to brown.
• Slowly add remaining 1 cup chicken broth and milk, stirring often. Allow mixture to thicken, about 5 minutes. Then add the puree mixture and the remaining 1 1/2 cups steamed broccoli. Heat through, and allow to thicken for about 5 minutes. Season with salt and pepper.
• You can also just puree the entire soup in the pot with a immersion blender, and allow soup to thicken.

KETO CREAM OF BROCCOLI SOUP

Steps:

• In a 5-quart pot over medium heat melt the butter and add the chopped onions, celery, and garlic. Cook until soft for about 5 minutes.
• Add the salt, pepper, and dried thyme and sauté for about 2 minutes.
• Next, add the broth and broccoli florets to the pot and bring to boil, then reduce the heat to medium.
• Allow the soup to simmer, partially covered, until the broccoli is fork-tender.
• Add the heavy cream and softened cream cheese and stir until fully combined and the cream cheese has melted. Simmer the soup for about 10 minutes.
• Using an immersion blender, or electric blender, process the soup until smooth. See instructions for pureeing soup in a blender in the notes. Pour back into the pot and heat the soup until hot.
• Serve the soup hot.
• Store the leftovers for up to 3 days in the refrigerator.

LIGHTER CREAMY BROCCOLI CHEDDAR SOUP

Steps:

• 1. Melt together the olive oil and butter in a large dutch oven over medium heat. Add the onion, carrots, and thyme, and cook until fragrant, about 10 minutes. Stir in the flour and cook until golden, about 2 minutes, then gradually whisk in the broth. Add the cauliflower and bring to a boil. Cover, and cook over medium heat for 10 minutes, until the cauliflower is tender. 2. Transfer the soup to a blender and purée until smooth. Return the soup to the pot. If needed add 1-2 cups water, then the broccoli, bay leaves, paprika, cayenne, and a large pinch each of salt and pepper. Bring to a simmer over medium heat and cook, uncovered, until the broccoli is tender, about 10 minutes.3. Remove the bay leaves and blend the soup in batches until the broccoli is finely chopped, but small chunks still remain. 4. Return the soup to the stove and set over low heat. Stir in the coconut milk and cheese until melted and creamy. Taste, and add salt and pepper as needed. If the soup is thick, add broth to thin. Ladle into bowls and top with a little extra cheddar and fresh thyme. Enjoy!