Broccoli Cream Soup is a low-calorie soup that’s also rich tasting. This Broccoli Cream Soupis easy to make and quick to prepare. Instead of using high-calorie cream, powdered dairy creamer is used to cut the calories.
- 1/4 cup butter or margarine
- 1/2 cup onions, diced
- 1/2 cup celery, diced
- 1/4 teaspoon thyme, dried and crushed
- 1/4 teaspoon oregano, dried and crushed
- 1/4 teaspoon basil, dried and crushed
- 2 cloves garlic, minced
- 1/4 cup flour (all-purpose)
- 10 cups chicken stock or vegetable stock*
- 1 small bunch (approximately 1 1/2 pounds) broccoli, chopped
- 2 cups powdered dairy creamer
- Salt to taste
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In a large soup pot over medium-high heat, melt butter or margarine.
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Add onion, celery, thyme, oregano, basil, and garlic; saute 10 minutes or until vegetables are soft. Reduce heat to low; add flour and cook, stirring constantly, until flour is absorbed and rolls easily from edge of pan.
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Add vegetable or chicken broth to vegetables and stir until all flour is dissolved. Simmer for at least 30 minutes.
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Add broccoli and simmer another 20 minutes; stir in dairy creamer and salt. Remove from heat and serve in soup bowls.
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Makes 6 to 8 servings.
* Learn how easy it is to make your own homemade Chicken Stock - Basic Chicken Stock.