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Pureed Broccoli Soup

:  EatingWell on a Budget (2010), January/February 2011

Your rating: None Average: 3.6 (71 votes)

Try this easy broccoli soup alongside grilled cheese sandwiches or as a starter for a simple supper.


READER'S COMMENT:
"Easy to make and delicious. Needed a bit more spice so added extra thyme (dried), pepper and a dash of dried parsley flakes, (in addition to fresh parsley and thyme) "
Pureed Broccoli Soup Recipe

Makes: 8 servings, about 1 cup each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Healthy weight | Heart healthy | High fiber | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 1 tablespoon butter
  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, chopped
  • 1 stalk celery, chopped
  • 2 cloves garlic, chopped
  • 1 teaspoon chopped fresh thyme or parsley
  • 8 cups chopped broccoli (stems and florets)
  • 2 cups water
  • 4 cups reduced-sodium chicken broth, “no-chicken” broth (see Note) or vegetable broth
  • 1/2 cup half-and-half (optional)
  • 1/2 teaspoon salt
  • Freshly ground pepper to taste

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Preparation

  1. Heat butter and oil in a Dutch oven over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and thyme (or parsley); cook, stirring, until fragrant, about 10 seconds.
  2. Stir in broccoli. Add water and broth; bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook until very tender, about 8 minutes.
  3. Puree the soup in batches in a blender until smooth. (Use caution when pureeing hot liquids.) Stir in half-and-half (if using), salt and pepper.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 4 days or freeze for up to 3 months.
  • Note: Chicken-flavored broth, a vegetarian broth despite its name, is preferable to vegetable broth in some recipes for its hearty, rich flavor. Sometimes called “No-Chicken Broth,” it can be found with the soups in the natural-foods section of most supermarkets.

Nutrition

Per serving: 69 calories; 4 g fat ( 1 g sat , 2 g mono ); 4 mg cholesterol; 7 g carbohydrates; 0 g added sugars; 4 g protein; 3 g fiber; 458 mg sodium; 348 mg potassium.

Nutrition Bonus: Vitamin C (80% daily value), Vitamin A (23% dv), Folate (21% dv).

Carbohydrate Servings: 1/2

Exchanges: 1 vegetable, 1 fat


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Kid-friendly
Make ahead instructions
One dish meals
Vegetarian
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Health & Diet Considerations
Healthy weight
High fiber
Gluten free
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Heart healthy
Ease of Preparation
Easy
Total Time
45 minutes or less
Servings
8 or more
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Saute
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Side dish, vegetable
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Publication
EatingWell on a Budget (2010)
January/February 2011
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