How To Make Broccoli No-Cheese Soup
Pulsed in the blender for a silkier finish, this broccoli no-cheese soup recipe combines veggies, chicken stock, and spices for a light and comforting bowl.
Serves:
Ingredients
- 2heads broccoli with stems
- 4slicesbacon
- 2carrots,diced
- 2stalkscelery,diced
- 1onion,diced
- 2tbspcoconut oil
- 4clovesgarlic,minced
- 2tbspall purpose flour
- 6cupschicken stock
- 15ozgreat northern beans,(1 can), drained
- 1½tspdry mustard
- 1tspsalt
- ¼tspcayenne pepper
- ¼tspground black pepper
Instructions
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Cut broccoli florets into small pieces and reserve. Dice the stems into pieces.
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Place bacon in a stockpot and cook over medium-high heat, turning occasionally for about 10 minutes until evenly browned. Drain bacon slices on paper towels and reserve the grease in the pot.
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Cook broccoli stems, carrots, celery, onion, and coconut oil in the pot over medium heat for about 10 minutes until softened. Add garlic and cook for about 1 minute until fragrant.
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Add flour; stir for 2 minutes. Pour in the stock, beans, mustard, salt, cayenne, and black pepper. Reduce heat to a simmer; cook for about 10 minutes until flavors blend.
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Fill the blender halfway with the soup. Cover and hold the lid down with a potholder; pulse a few times before leaving on to blend until smooth. Pour into another pot. Repeat with the remaining soup.
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Add the reserved broccoli florets and simmer for about 5 minutes until tender. Dice the bacon and sprinkle over soup.
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Serve and enjoy.
Nutrition
- Calories: 390.08kcal
- Fat: 16.44g
- Saturated Fat: 7.47g
- Trans Fat: 0.03g
- Monounsaturated Fat: 5.19g
- Polyunsaturated Fat: 2.14g
- Carbohydrates: 44.26g
- Fiber: 10.10g
- Sugar: 10.53g
- Protein: 20.48g
- Cholesterol: 19.96mg
- Sodium: 1213.91mg
- Calcium: 163.93mg
- Potassium: 1326.98mg
- Iron: 3.53mg
- Vitamin A: 241.67µg
- Vitamin C: 186.05mg
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