Low Fat Creamy Broccoli Soup

    Low Fat Creamy Broccoli Soup

    (60)
    66saves
    35min


    67 people made this

    About this recipe: This soup is super-thick and creamy. No one will know that it's low in fat, unless you tell them. Steamed broccoli is pureed with a thickened white soup base. Enjoy for lunch or dinner.

    Ingredients
    Serves: 8 

    • 225g fresh broccoli, chopped, steamed and divided
    • 1 clove garlic, finely chopped
    • 300ml chicken stock, divided
    • 30g margarine
    • 4 tablespoons plain flour
    • 750ml skimmed milk
    • salt and pepper to taste

    Method
    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. In a food processor puree 75g steamed broccoli, garlic and 4 tablespoons chicken stock.
    2. In a large saucepan over medium heat, melt the margarine. Add the flour and stir until mixture thickens and starts to brown.
    3. Slowly add remaining chicken stock and milk, stirring often. Allow mixture to thicken, about 5 minutes. Then add the puree mixture and the remaining broccoli. Heat through and allow to thicken for about 5 minutes. Season with salt and pepper.
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    Reviews & ratings
    Average global rating:
    (60)

    Reviews in English (58)

    by
    1

    I put the exact amount of garlic in, and the flavour of the garlic stood out more than the brocolli, wont be making this again  -  23 Sep 2014

    by
    40

    After reading some of the other reviews/suggestions, here is my take. Basic soup was good, but I added more chopped garlic and roasted garlic seasoning to the broccoli. I noticed the flour/butter mixture did tend to clump a little, but I solved that by tossing it back in the blender with a drop or two of chicken stock and smoothing it down (and yes, being from south Louisiana, I do know how to make a roux!). Also, I used whole wheat flour just cause I like the extra "goose" of flavor and texture it gives a roux - one of my cooking tricks that I usually don't reveal :-). Finally, to add a little more body to the soup, I sauteed a handful of chopped mushrooms in butter, roasted garlic seasoning and another splash of chicken stock. After adding the sauteed mushrooms to the soup, I cooked it about 10 minutes more over a low heat and served that puppy up. The shrooms thickened it up just right, and I suspect it'll taste even better tomorrow after the flavors blend a little more. Bon appetit, y'all!  -  03 Sep 2006  (Review from Allrecipes US | Canada)

    by
    33

    Very good tasting and easy soup to make. The only thing I would do differently is only puree half of the broccoli and then chop the other half, it seemed to have too much grit in it with all of broccoli pureed'.  -  08 Jan 2002  (Review from Allrecipes US | Canada)

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