Prep 5 mins
Cook 20 mins
Easy and simple substitute for canned soups
Make and share this Light Cream of Broccoli Soup recipe from Food.com.
- 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
- 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.
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!
Really great for a light cream soup.