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Broccoli Soup

One of my favorite go to dinners is broccoli soup. It’s healthy, it’s delicious, and my kids love it. I give it to them for dinner on cold winter nights and I can feel good that we’re all getting a nutritious dinner that’s also super easy. And when I say easy, I mean easy.

You can make it from fresh broccoli or, it’s just as good made from a bag of frozen broccoli. They are frozen at the peak of freshness after all! I like the Cascadian Farms organic broccoli cuts. The bag goes in my freezer and waits for the night that I have nothing planned for dinner and suddenly it’s 5:15pm. That usually happens on ballet class night for me, you know which night it is for you! When I have no idea what to cook for dinner that bag of broccoli is there and ready to go.

My 5 year old loves it enough that she requests it regularly. And just as you provide spinach when the 5 year old asks, you do the exact same thing with broccoli. At least, I do!

Broccoli Soup

1 tsp olive oil

5  scallions

1 medium clove of garlic

1.25 lb fresh broccoli, woody stalks removed (or 1 lb bag frozen broccoli)

4 cups chicken broth (or vegetable broth if you want to make it vegetarian)

¼ cup whole milk

In a heavy bottomed soup pot warm the oil over a medium heat. Once the butter is melted add in the scallions and sauté until soft. Mince the garlic clove and add it to the pot. Sauté for no more than 30-45 seconds. Add in the broccoli and stir until softened. Add the broth and simmer with the lid off for 30 minutes.

When the broccoli is soft enough to offer no resistance to a fork or knife inserted into a floret turn off the heat. Using an immersion blender blend the soup until it is smooth and blend in the milk.

Serve immediately.

Makes 4 servings


UPDATE 9/12/11: I’ve been experimenting with reducing the amount of fat in some of my recipes. The recipe as I originally posted it called for 2 tbsp of butter and 1/4 cup heavy cream. I’ve recently realized that a little goes a long way when sauteing. This recipe no longer calls for butter but 1tsp of olive oil instead and changes the heavy cream to whole milk. These changes make no substantial enough change in the flavor of the finished soup to justify the calories the original ingredients bring. This will reduce the calories per serving from 171 to 113 and reduces the fat grams per serving from 10.5 to 3.6. It may not seem like much, but over the course of a day, this can add up. It also keeps the fat at lower than 30% of the total calorie intake for the item, which is a better ratio for weight loss or weight maintenance.