Wednesday, January 21, 2015

Easy Broccoli Soup

Not only is this broccoli soup easy, it's really really good! I made it for the first time on Christmas Eve. I decided I needed to try something different, and it was a huge hit!  I've already made it twice since then.

Everyone seemed to have a different idea when eating this soup…some added shredded parmesan cheese, some added seasoned croutons, and some even dipped their sandwiches in their soup!

I topped mine with gluten free croutons.         Mmmm…delicious!

If you count weight watcher points, sauté onions and celery in 1 Tbsp butter instead of 2. Divide soup into 6 servings. Each serving is 4.2 points each.

Easy Broccoli Soup
1-2 Tbsp non dairy butter substitute, like Earth Balance.
1 lg onion, chopped
1 Tbsp minced garlic
2 lg celery stock, chopped
1 Tbsp thyme
1/2 tsp salt
1/4 tsp pepper
3 cups chicken  broth, or vegetable for plant-based diets.
5 cups of broccoli, chopped
3 Tbsp flour, gluten free if needed
3 Tbsp butter or non-dairy substitute
2 cups 2% milk or non-dairy substitute

Melt 1-2 Tbsp butter or non-dairy substitute in a medium sized sauce pan. Add onion, celery and minced garlic.
Sauté for about 3 minutes.  Add thyme, salt, and pepper. Sauté another minute or so.
Add chopped broccoli and broth. Mix well and bring to a boil. Turn down heat and simmer for 10-12 minutes.
Puree mixture with a hand blender or any other device you have.

In a smaller pan, melt 3 Tbsp butter or non-dairy substitute. Stir in flour, let bubble lightly. Stir in milk or non-dairy substitute. Whisk well. Continue to whisk or stir until mixture thickens. Add to pureed soup. Mix well and simmer a few minutes before serving.

If you prefer a thinner soup just add more broth to desired consistency.

Top with some fresh grated parmesan cheese and seasoned croutons. Gluten free croutons and non-dairy parmesan cheese are both available in many stores as well.


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