How To Make Low Fat Full Flavor Cream of Broccoli Soup
Low on fat but big on flavor, this cream of broccoli soup combines low-sodium chicken broth and fat-free evaporated milk for a rich and creamy bowl.
Melt butter in a large pot, and cook the leeks over medium heat for about 5 minutes until soft and translucent. Stir in salt, pepper, and coriander.
Reserve about ¼ cup of small broccoli florets, and cook the rest of the broccoli with the leeks for about 5 more minutes until the broccoli is bright green.
Pour in the chicken stock, bring the soup to a boil, cover, then simmer for 10 to 15 minutes until the broccoli is very tender.
Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree.
Puree in batches until smooth and pour into a clean pot. Alternately, use a stick blender and puree the soup right in the cooking pot.
Return the blended soup to the pot, stir in the reserved broccoli florets, and bring to a simmer over medium-low heat, stirring often.
Simmer for 5 to 7 minutes until the broccoli florets are tender. Remove from heat, and mix in the condensed milk.
Serve warm and enjoy.
- Calories: 347.27kcal
- Fat: 12.81g
- Saturated Fat: 6.73g
- Trans Fat: 0.12g
- Monounsaturated Fat: 3.63g
- Polyunsaturated Fat: 0.89g
- Carbohydrates: 45.28g
- Fiber: 9.64g
- Sugar: 18.43g
- Protein: 20.96g
- Cholesterol: 35.04mg
- Sodium: 432.17mg
- Calcium: 454.45mg
- Potassium: 1609.34mg
- Iron: 4.80mg
- Vitamin A: 253.91µg
- Vitamin C: 283.67mg
Have your own special recipe to share? Submit Your Recipe Today!