Cream of Broccoli Soup
2
Points®
Total time: 34 min • Prep: 14 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Evapourated fat-free milk makes this filling soup creamy but also keeps it low in calories and fat.
Ingredients
Onion
1 medium, chopped
Garlic
1 clove(s), large, minced
Broccoli
2 pound(s), tough ends removed, stems and florets chopped
Fat free chicken broth
4 cup(s), or vegetable broth
Fat free evaporated milk
1 cup(s)
Hot pepper sauce
¼ tsp(s)
Table salt
⅛ tsp(s), or to taste
Black pepper
⅛ pinch(es), or to taste
Instructions
1
Put onion and garlic in a 2-quart saucepan with 1/4 cup water and simmer until onion is soft, about 10 minutes; spoon into a large pot.
2
Add broccoli and stock to onion mixture and bring to a boil over high heat. Once boiling, turn down heat and simmer until broccoli is soft but still green, about 8 minutes. Do not cover pot as broccoli is cooking or it will turn gray.
3
Remove soup from heat and blend until smooth. (Note: Be careful not to overfill blender to prevent the hot liquid from splattering.) Add evapourated milk and hot pepper sauce, and season with salt and pepper. Yields about 1 3/4 cups per serving.
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