Cream of Broccoli Soup but Lower Fat!

Submitted by Chef1MOM-Connie

"I love Cream of Broccoli soup but the fat and calories do not like me. This is a lower fat but great tasting recipe to use. Keep in mind that if you use homemade chicken broth, remove the fat first ( let broth cool then skim off the fatty topping)"

 

• Ready In: 30mins
• Ingredients: 8
• Serves: 4

ingredients

• 1 (10 ounce) can low-fat chicken broth
• 1 1⁄4 cups water
• 2 1⁄4 cups broccoli, chopped include the stems
• 1⁄2 - 1 cup onion, diced
• 1⁄2 cup evaporated skim milk
• 1 teaspoon pepper
• 1⁄2 cup parmesan cheese or 1/2 cup pecorino cheese, shredded
• 1⁄2 cup carrot, cut up (optional)

directions

1. Combine broth, water, broccoli and onion (carrots if using) and bring to a boil in a large saucepan.
2. Reduce heat to simmer for 15 minute.
3. (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.
4. Slowly add evaporated milk to soup mixture or med.-low heat stirring as you add. Add pepper and cheese.
5. Let cool a few minutes then serve.
6. add additional pepper to taste.
7. this is good as a left over as well.

Reviews

[*Parsley*]

This is a great quit-fix broccoli soup. I added the optional carrots and was happy with the color and subtle sweetness they added. I don't think I'd use the parmesan next time, since it's not a very good melting cheese for soup. I'd probably just use a small handful of 2% cheddar next time. I'd also add some cornstarch dissolved in the milk to thicken this, since it was very thin. Thanx for posting!

 

[Gerry]

Great tasting - that it is lower in fat is a big plus! We love soups - and this one was enjoyed. So easy to make - kept about 1/2 cup of broccoli aside because I like chunks of broccoli in my soup too - my bamix made short work getting the rest smooth and creamy. Made for a wonderful supper soup - with requests that I make it again - soon! Only change I will make next time around - is to make a double batch.