Light Cream of Broccoli Soup

Submitted by Sistercooks

"Easy and simple substitute for canned soups"

 

• Ready In: 25mins
• Ingredients: 7
• Serves: 6

ingredients

• 2 1⁄2 cups chopped fresh broccoli, steamed and divided
• 1 garlic clove, minced
• 1 1⁄4 cups chicken broth
• 2 tablespoons margarine
• 1⁄4 cup all-purpose flour
• 3 cups skim milk
• salt and pepper

directions

1. In a food processor puree 1 cup steamed broccoli, garlic, and 1/4 cup chicken broth.
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 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.
4. You can also just puree the entire soup in the pot with a immersion blender, and allow soup to thicken.

Reviews

[ransomedbyfire]

I scaled this recipe down to 1 cup broccoli, 1/2 cup water, 1 tbsp. margarine, 2 tbsp. all-purpose flour, and 1 cup 2% milk. I used about 1/2 a bouillon cube and added a little bit of shredded cheddar, some Mrs. Dash, and a small diced potato. (So much for being light, eh?) I blended the broccoli, frozen, with the water and added the milk to the mixture and went from there. Aside from a few blunders on my part (not pre-boiling the potato), this soup turned out to be really good, and I will definitely be keeping it around and experimenting with it, perhaps adding potatoes and chicken - or maybe even bacon - to it in the future. Thanks!

 

[scables]

Really great for a light cream soup.