Zesty Broccoli Soup
- Total Time
This soup 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.
reduced-sodium chicken broth6 cup(s)
uncooked broccoli1 ¼ pound(s), crowns, cut into florets (6 cups)
uncooked potato(es)3 large, all-purpose variety (about 1 pound), peeled and cubed
uncooked onion(s)1 medium, chopped
uncooked celery1 rib(s), medium, chopped
table salt½ tsp
fat free skim milk1 cup(s)
hot pepper sauce⅛ tsp, 2 drops
- 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.
- 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.