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Photo of Cream of broccoli soup by WW

Cream of broccoli soup

3
Points®
Total Time
34 min
Prep
14 min
Cook
20 min
Serves
4
Difficulty
Easy
Light evaporated milk is a great way to add creaminess, without the fat and calories of actual cream. Make a double batch of this recipe.

Ingredients

Onion

1 medium, chopped

Garlic

1 clove(s), minced

Broccoli, raw

900 g, tough ends removed, stems and florets chopped

Vegetable stock cube

2 cube(s), dissolved in 600ml water

Light Evaporated Milk

240 ml

Hot Pepper Sauce (Tabasco)

½ teaspoon(s), or to taste

Salt

1 teaspoon(s)

Black pepper

1 teaspoon(s)

Instructions

  1. Combine onion and garlic in a large saucepan with 60ml of water. Simmer until onion is soft, about 10 minutes; spoon vegetables into a large pot.
  2. Dissolve both stock cubes in 600ml of boiling water. Add broccoli and stock to pot; bring to a boil over high heat. Once soup boils, reduce heat and simmer until broccoli is soft but still green, about 8 minutes. Do not cover pot while broccoli is cooking or it will turn grey. Remove soup from heat; puree until smooth in batches in a blender (be careful not to splatter hot liquid) or puree in pot using an immersion blender. Add evaporated milk and tabasco pepper sauce to soup; season to taste with salt and pepper.

Notes

Fresh chives brighten the flavour of creamy soups. Sprinkle 1 teaspoon of chopped chives over each serving.

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