Broccoli soup
This post may contain affiliate links. Cream of Broccoli Soup is a favorite of comfort broccoli soup mine.
This healthy version uses no cream, simple ingredients and can be made in under 30 minutes! Cream of Broccoli Soup I love making creamed soups, especially in the Fall when the weather starts getting cold. Most creamed soups are loaded with cream or flour which make them high in fat and calories. To slim this cream of broccoli soup down I use the vegetables to thicken it, keeping it thick before I puree it, then add a little sour cream and cheddar. The results are rich, creamy and delicious, and so easy to make from scratch.
If you want make this a vegan cream of broccoli, you can omit the milk and cheddar and use a vegan sour cream. You can also add a potato or some cauliflower florets which are just so great at adding extra creaminess to a soup once it’s pureed. It saves so much time than putting hot soup into a blender in several batches. Adding veggies like potatoes, beans, legumes and cauliflower into a soup and pureeing are great for adding creaminess and thickness. And finally for adding that cream taste, adding a dollop or 2 of a light sour cream or even Greek yogurt can give you that heavy cream taste without compromising the soup. Cream of Broccoli Soup is a favorite of mine, this slimmed down version is so good, and it’s quick and easy to prepare. Add broccoli, milk and pepper and cook, covered, 10 more minutes.
Add sour cream and puree soup with an immersion blender. Adjust black pepper to taste and heat through over medium heat, stir in the cheddar cheese and serve. A velvety, creamy mushroom soup that is low in fat, yet rich in flavor. This creamy cauliflower leek soup is so quick and easy to make, you can whip up any night of the week! I think I’d add a small potato to up the creamy consistency next time but a great, quick soup! I’m no broccoli soup connoisseur and had so so expectations but ya know what? The more I ate the more I liked it.
I was going to substitute half of the milk with cream but resisted and I’m not at all sorry. Once again Gina did her magic with healthier ingredients. Should broccoli florets go into this soup raw or cooked? Had to use a lot of salt which I don’t like to do, but it made a huge difference. Didn’t take a lot of time to prepare and I love immersion blender soups. I am on weight watchers and this recipe is so easy to convert to FREE! My husband and I both give it 5 stars!
I’M tempted to roast the broccoli with some onion, olive oil, and garlic, add the chicken broth to a blender, blend, then cook it. Use extra sharp cheddar and a teeny bit of blue cheese to increase the sharp flavor. This soup was delicious and it was so easy to make! Perfect for a heart healthy diet. To reduce saturated fat and salt, I used vegetable broth instead of chicken broth and plain nonfat greek yogurt instead of sour cream. 25 teaspoon of salt and a quite a bit of black pepper. Those of us that needed more salt added some to our own bowls, so everyone was satisfied.
We’ll definitely be making this again! What can I sub for the milk and cream? I added some cayenne pepper, smoked paprika, and some nutmeg all to taste after I cross-checked with some other similar recipes. However, I used mozzarella cheese because that was what I had on hand, the nutmeg might pair better with that rather than cheddar. I’ve used nutmeg in other creamy recipes and it works wonders! To simplify prep, I used store-cut mirepoix and steam-in-a-bag broccoli. I didn’t have quite enough broccoli so I added some cauliflower, which worked just fine.
