Donna's Creamy Broccoli Soup
- 4 cups low sodium chicken broth
- 1 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp dried thyme
Heat the oil in a heavy pot or Dutch oven. Add the diced onion and cook until translucent, about 3 minutes. Add the sliced garlic and cook for 1 minute.
|The Onion and Garlic|
|Add the Broccoli, Thyme and Chicken Stock|
Bring to a boil, then reduce the heat and simmer until the broccoli is soft, approximately 10 minutes. Remove from heat and cool for a few minutes. Remove 1 cup of broccoli from the pot and set aside. Using your immersion blender, puree the soup until smooth.
|Getting Ready to Blend|
Add the salt and pepper. Add back the reserved broccoli and blend to slightly chop the added broccoli. This will create some texture in the soup. Feel free to make it as smooth as you like. I happen to like a few chunks of broccoli in my soup.
Taste and adjust seasonings. Reheat before serving.
You can make this a cream of broccoli soup at this point if you wish. I'm not going to because I find it delicious as is, but here's how to add the cream. I'm sorry to say, this will add another 155 calories per serving.
Make a white sauce by heating 2 tablespoons of butter with 2 tablespoons of flour over medium heat. Cook for 1-2 minutes. Add 1 cup of light cream. Cook together until the mixture thickens, about 5 minutes. Add to your broccoli soup, taste for seasoning and enjoy!
|Creamy Broccoli Soup Makes a Perfect Lunch|
I added a sprinkling of shredded cheese to my soup and a piece of cornbread. It's a delicious, Saint Patrick's Day lunch, perfect for the Irish in all of us!
Click the link for the Creamy Broccoli Soup printable recipe.
Here are some other soup recipe posts you might like:
Chili for A Chilly Day
Butternut Squash Soup
Soup for You