Cream of Broccoli Soup
I love making creamy soups, especially in the Fall when the weather starts getting cold. A few other favorites of mine are Broccoli Cheddar Soup, Dad’s Creamy Cauliflower Soup and Cream of Asparagus Leek Soup. It’s perfect for lunch with some bread on the side, or serve it for dinner with a sandwich.
Why This Works
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.
Variations
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.
Tips for a healthy ‘no cream’ creamed soups
Generally, having an immersion blender (affil link) is the best place to start if you don’t already own one. 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.
How To Make Cream of Broccoli Soup
More Creamy Soup Recipes:
Cream of Mushroom Soup Creamy Tomato Basil Soup Clam Chowder Cream of Lentil Soup Cream of Zucchini Soup
Photo credit: Jess Larson