Cream of Broccoli Soup

Points Plus Value: 4 Points

Cream of Broccoli Soup

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    medium onion(s), chopped

  • 1

    clove(s) (medium) garlic clove(s), minced

  • 2

    pound(s) broccoli, tough ends removed, stems and florets chopped

  • 4

    small white potatoes, cubed

  • 4

    cup(s) fat-free chicken broth, or vegetable broth

  • 1

    cup(s) fat-free evaporated milk

  • ½

    tsp hot pepper sauce, or to taste

  • ¼

    tsp table salt, or to taste

  • ¼

    tsp black pepper, or to taste

Directions

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, potatoes, 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.


Nutrition

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