Creamy flavors without creamy calories
This recipe was created as winter was drawing to a close, but New Hampshire was still cold. Now winter is on the horizon, and again New Hampshire is cold. As I look out my windows, it’s gray and rainy with the temperatures hovering a few degrees above freezing. Yes, it’s soup time here. Gone are the hot days of summer and its salad lunches. Now it’s time to get the soup pot on the stove or the crockpot simmering with soups to warm body and soul. Enjoy this “classic” recipe, and then return on Thursday for my newest soup creation.
To learn more about this recipe, originally published in April 2013, keep reading.
I love having soup in the winter. Eating something piping hot is a quick way to warm my constantly cold fingers and toes. If made correctly, it also makes a nice, healthy, and quick lunch. Eaten with a piece of flatbread or a few crackers, it is a tasty, filling meal.
Throughout the past winter, I have made an assortment of soups: simple vegetable soups (a combination of fresh and frozen vegetables and broth), squash soup in a variety of iterations, and most recently cream of broccoli soup. This recipe fell into my lap rather accidentally. Seeing that we had neither squash nor vegetable broth on hand, I wasn’t sure what soup to make. However, I found a container of leftover steamed broccoli in the fridge, which led me to consider a new option.
I like soups that are lighter but have some texture. I figured if I puréed most of the broccoli it would give the soup a thicker consistency without needing to add cream. Plus, by puréeing the broccoli, I could increase the amount of broccoli I would use. Leaving a little broccoli to be added in bite-sized pieces would give the soup a little texture and bite.
This soup is a handy recipe to have on hand. It is quick to make, healthy, and delicious. The next time you need a 5-minute meal, this soup is worth a try.
- 1 cup vegetable broth*
- 1-1/4 cup frozen broccoli, defrosted
- 1/4 cup skim milk
- 1-1/2 teaspoons cornstarch
- garlic salt
- pepper
- In a blender, combine 1 cup broccoli and broth.
- (If using a smaller blender, such as the Magic Bullet, you may need to do this in batches.)
- Purée until smooth.
- Transfer to a small pot over medium heat, stirring occasionally.
- In the meantime, combine milk and cornstarch in a small bowl.
- When soup begins to simmer, add cornstarch mixture and bring to a gentle boil, stirring frequently.
- Reduce heat.
- Add remaining 1/4 cup broccoli, cut into bite-sized pieces, and season with garlic salt and pepper to taste.
- Serve immediately.
- *Chicken broth can be used. Also, bouillon made into 1 cup of broth can be used.
