Broccoli Soup
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Print Recipe
Print Recipe |
A velvety puree of fresh broccoli, onions, and garlic simmered in vegetable broth.
| Servings |
| 88-oz. servings |
| Servings |
| 88-oz. servings |
Ingredients
- 1/3 cup olive or vegetable oil
- 1/2 cup onion trimmed and diced 1/4"
- 1 clove garlic peeled and minced
- 4 Tbsp all-purpose flour
- 6 cups low sodium vegetable broth
- 1 3/4 tsp kosher salt
- 1/4 tsp ground black pepper
- 1 1/2 pounds broccoli florets
Servings: 8-oz. servings
Units:
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Ingredients
Servings: 8-oz. servings
Units:
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Instructions
- In stockpot over medium-high heat, heat oil. Add onion and garlic. Saute until onion is translucent, 3 to 5 minutes.
- Reduce heat to medium. Add flour. Whisk until well blended. Cook, whisking often, 4 minutes. Do not brown.
- Stir in broth, salt, and pepper. Whisk until well blended. Cook, whisking constantly, until mixture thickens and boils.
- Add broccoli. Return to a boil. Reduce heat. Simmer, stirring often, until broccoli is very tender, 40 to 50 minutes.
- In a heatproof blender or with an immersion blender, blend soup until smooth, 3 to 5 minutes. Serve hot.
Nutrition Facts
| Calories | 160kcal |
| Total FatSaturated FatTrans Fat | 10g1g0g |
| Cholesterol | 0mg |
| Sodium | 390mg |
| Total CarbDietary FiberSugars | 15g3g2g |
| Protein | 4g |
Nutrition Facts
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Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.