Creamofbroccolisouplowfat Recipes

LOW FAT FULL FLAVOR CREAM OF BROCCOLI SOUP

Steps:

• 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.

CREAM OF BROCCOLI SOUP

Steps:

• Put onion and garlic in a 2-quart saucepan with 1/4 cup water and simmer until onion is soft, about 10 minutes; spoon into a large pot.
• Add broccoli and stock to onion mixture and bring to a boil over high heat. Once boiling, turn down heat and simmer until broccoli is soft but still green, about 8 minutes. Do not cover pot as broccoli is cooking or it will turn gray.
• Remove soup from heat and blend until smooth. (Note: Be careful not to overfill blender to prevent the hot liquid from splattering.) Add evapourated milk and hot pepper sauce, and season with salt and pepper. Yields about 1 3/4 cups per serving.

CREAM OF BROCCOLI SOUP - LOW FAT

Steps:

• Heat oil in a large pot over medium heat; saute onion& garlic until softened, about 5 minutes.
• Peel the broccoli stalks& cut into 1/2 inch rounds; saute, stirring occasionally for an additional 5 minutes.
• Stir in broth, water, oats& seasonings; bring to a boil, reduce heat& simmer for about 15 minutes or until broccoli is tender.
• Being careful with this hot liquid, puree in batches in a blender; return to the pot& test for seasonings.

EASY CREAM OF BROCCOLI SOUP

Steps:

• In a large saucepan, heat oil over medium-high. Add onion; season with salt and pepper. Cook until soft, about 5 minutes. Add broth, broccoli, potato, and 2 cups water; season generously with salt. Bring to a boil. Reduce heat, and simmer until broccoli and potato are just tender, about 4 minutes.
• Working in batches, puree soup in a blender (fill it no more than halfway) and return to pot. Stir in cream and lemon juice; season with salt and pepper.

BROCCOLI CREAM SOUP

Steps:

• In a large saucepan, bring broccoli and broth to a boil. Reduce heat; simmer for 5 minutes. In a small skillet, saute onion in 2 tablespoons of butter until tender; add to broccoli mixture. Stir in the bay leaf and remaining seasonings. simmer, uncovered, for 5 minutes., In a small saucepan, melt the remaining butter. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into broccoli mixture; add buttermilk and cream. Heat through (do not boil). Discard bay leaf.

LOW-FAT BROCCOLI SOUP

Steps:

• In a large saucepan, combine the broccoli, onion and broth; simmer for 10-15 minutes or until vegetables are tender. Puree half of the mixture in a blender; return to the saucepan. , In a small bowl, combine cornstarch and 3 tablespoons of milk until smooth. Gradually add remaining milk. Stir into the broccoli mixture. Bring to a boil; boil and stir for 2 minutes or until thickened.

LOW-CARB CREAM OF BROCCOLI SOUP

Steps:

• Combine chicken broth, cream cheese, Cheddar cheese, butter, and onion flakes in a large pot over medium heat; cook and stir until smooth, 3 to 5 minutes. Add heavy cream and chicken; bring to a gentle simmer.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 4 to 5 minutes. Transfer to a colander to drain excess moisture.
• Pour chicken broth mixture into a slow cooker; add broccoli.
• Cook on Low until flavors combine, about 4 hours.

CREAM OF BROCCOLI SOUP BUT LOWER FAT!

Steps:

• Combine broth, water, broccoli and onion (carrots if using) and bring to a boil in a large saucepan.
• Reduce heat to simmer for 15 minute.
• (if you choose you can puree 1/2 or all of soup mixture at this point in a blender) I do 1/2 as I like the chunks of broccoli in my sup.
• Slowly add evaporated milk to soup mixture or med.-low heat stirring as you add. Add pepper and cheese.
• Let cool a few minutes then serve.
• add additional pepper to taste.
• this is good as a left over as well.

EASY CREAM OF BROCCOLI SOUP

Steps:

• Boil water in medium saucepan.
• Add broccoli and bring to a boil.
• Cover and reduce heat to low.
• Cook for 5-7 minutes or until tender and drain.
• Place half of broccoli and chicken broth in food processor or blender, cover.
• Process until smooth.
• Melt butter in same saucepan over medium heat.
• Add onion and cook until tender about 1-2 minutes.
• Stir in flour.
• I like to cook the flour for a minute, stir constantly.
• Gradually stir in milk.
• Cook, stirring constantly, until mixture comes to a boil.
• Add broccoli mixture and remaining chopped broccoli.
• Heat through and serve.