Blending broccoli creates a wonderfully satisfying, healthy and creamy soup — even though this creamy broccoli soup actually doesn’t contain any cream. Instead, it gets its great creamy texture from potatoes.
Serve this soup with a Portobello “burger” and you have a great meal. Simply sauté the large mushroom cap, then place it on some lightly toasted multigrain bread and stack it with lettuce, sliced tomatoes and some Dijon mustard.
Creamy broccoli soup recipe
2 tsp. extra virgin olive oil
1 medium onion, finely chopped
2 medium stalks celery, finely chopped
2 medium potatoes, peeled and cubed
4 cups chopped fresh broccoli, including stems (about 2 lbs.), set aside one floret
2-1/2 cups low-sodium, low-fat chicken broth (vegetable broth may be substituted)
1 cup unsweetened almond milk (optional, if not used then increase broth to 3-1/2 cups)
Salt and freshly ground black pepper
1/4 cup low-fat feta cheese, optional
In large pot, heat oil over medium heat. Sauté onion and celery 4-5 minutes until softened. Add potatoes and broccoli, sauté additional 2 minutes. Add broth and milk and bring to boil. Salt and pepper to taste. Reduce heat, cover and simmer 20 minutes or until vegetables are tender.
While soup is simmering, with knife trim tiny broccoli flower buds from broccoli floret and set aside.
Pour soup into blender and puree until very smooth. Divide soup in six individual serving bowls. Garnish soup with broccoli buds and feta cheese if using.
Makes 6 servings. / Per 1-1/2 cup serving: 117 calories, 4 g total fat (1 g saturated fat), 16 g carbohydrate, 6 g protein, 1 g dietary fiber, 157 mg sodium.