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Zesty broccoli soup

4
Points®
Total Time
38 min
Prep
8 min
Cook
30 min
Serves
6
Difficulty
Easy
This soup is wonderful hot or cold. To save on prep time, you can use two (10-ounce) packages of frozen chopped broccoli instead of the fresh broccoli.

Ingredients

Reduced sodium chicken broth

6 cup(s)

Broccoli

1¼ pound(s), crowns, cut into florets (6 cups)

Uncooked potato

3 large, all-purpose variety (about 1 pound), peeled and cubed

Onion

1 medium, chopped

Celery

1 rib(s), medium, chopped

Table salt

½ tsp

Fat free skim milk

1 cup(s)

Hot pepper sauce

⅛ tsp, 2 drops

Instructions

  1. Bring the broth to a boil over medium-high heat in a large saucepan. Add the broccoli, potatoes, onion, celery, and salt; return to a boil. Reduce the heat and simmer, partially covered, until the vegetables are soft enough to mash, about 25 minutes.
  2. Remove the pan from the heat and let the mixture cool slightly. Transfer the mixture in batches to a food processor or blender and puree. Return the soup to the pan. Stir in the milk, and hot pepper sauce, then return to a simmer. Yields generous 1 1⁄2 cups per serving.

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