Cream of Broccoli Soup

Prep Time
14 min
Cook Time
20 min
Recipe Details
  • 1 medium uncooked onion(s), chopped
  • 1 clove(s) garlic clove(s), minced
  • 2 pound(s) uncooked broccoli, tough ends removed, stems and florets chopped
  • 4 cup(s) fat free chicken broth, or vegetable broth
  • 1 cup(s) fat free evaporated milk
  • 1/2 tsp hot pepper sauce, or to taste
  • 1/4 tsp table salt, or to taste
  • 1/4 tsp black pepper, or to taste
  1. Combine onion and garlic in a 2-quart saucepan with 1/4 cup of water. Simmer until onion is soft, about 10 minutes; spoon vegetables into a large pot.
  2. Add broccoli and broth 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 gray.
  3. 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 hot pepper sauce to soup; season to taste with salt and pepper. Yields about 1 3/4 cups per serving.
Fresh chives brighten the flavor of cream soups. Sprinkle 1 teaspoon of minced chives over each serving. Or, if available, garnish each bowl with 1 chive blossom.

A happier, healthier you starts here