Virtually Fat Free Cream Of Broccoli Soup 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.

DAIRY-FREE CREAMY BROCCOLI SOUP

Steps:

• Heat olive oil in a saucepan over medium-low heat. Add onion and garlic; cook and stir until translucent, 10 to 15 minutes. Add broccoli stalks, potatoes, broccoli florets, and celery root; toss until coated in oil. Cover vegetables with chicken stock; bring to a boil.
• Reduce heat and simmer, stirring occasionally, until vegetables are easily pierced with a fork, 20 to 25 minutes. Remove soup from heat.
• Fill a blender no more than halfway with liquid and vegetables. Cover and hold lid down; pulse a few times before increasing blender to maximum speed. Puree until soup is light green and creamy, 45 seconds to 1 minute. Repeat with remaining soup, working in batches.

VIRTUALLY FAT FREE CREAM OF BROCCOLI SOUP

Steps:

• Take one bunch of the broccoli and cut the florets away from the stalks; cut the florets into slivers lengthwise and set aside.
• Finely chop the stalks and remaining broccoli; place in a medium non-stick saucepan.
• Add the vegetable broth, onions, shredded carrots and garlic.
• Cover and cook, stirring often for 6 to 8 minutes.
• Add the reserved broccoli florets.
• Cook, stirring, 2 to 4 minutes, or until the florets are bright green.
• Whisk in the milk and creamer.
• Bring to a near boil over medium heat.
• Hold a large fine sieve over the saucepan; add the flour to the sieve and shake into the soup, whisk to incorporate.
• Cook over low heat, stirring often for 3 to 5 miutes, or until the soup becomes thick.
• Season to taste with salt and freshly ground black pepper.
• Serve each bowl with a tablespoon of shredded fat-free cheddar on top.
• Enjoy!

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.

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.