the most popular broccoli soup i know about is the cream of broccoli soup. i am not a fan because they are heavy on the cream and light on the broccoli.
so i was excited to find this recipe that is light on the cream but heavy on the vegetables.
broccoli and vegetables are definitely the star in this soup. you barely notice the cream – just the way i like it. yum!
- 4 tablespoons extra virgin olive oil
- 1-1/2 pounds fresh broccoli
- 1 large onion, chopped
- 1 carrot, chopped
- sea salt and freshly ground black pepper
- 3 tablespoons all-purpose flour
- 4 cups low-sodium vegetable broth
- 1/2 cup skim milk or lactose-free soy milk
Melt 4 tablespoons butter in heavy medium pot over medium-high heat. Add broccoli, onion, carrot, salt and pepper and saute until onion is translucent, about 6 minutes. Add the flour and cook for 1 minute, until the flour reaches a blonde color. Add stock and bring to boil.
Simmer uncovered until broccoli is tender, about 15 minutes. Pour in milk. With an immersion blender, puree the soup. Add salt and pepper, to taste, and then replace the lid back on the pot. Serve hot.
original recipe from Down Home with the Neelys: Broccoii Soup