I am a bit of a broccoli soup purest. My mom has been making it every year as long as I can remember, and not that cheddar broccoli monstrosity either, though I conceded and added a cheddar crostini here. I am talking about good old cream of broccoli soup. And since I took over the task of feeding myself a while back, I have tried to live up to that standard. And by golly, I think I have hit the pinnacle of perfection. Not to be too conceited of course, but when the boyfriend who has declared war against and all things broccoli soup eats not one but two bowls happily, I think we can say we have a winner. The best part? No heavy cream, very little butter and still get that creamy goodness.
Ready to steam to broccoli:
- FOR THE SOUP:
- 2 Heads Broccoli
- 4 cups low sodium chicken broth
- 1 whole yellow onion
- 2 cloves garlic
- ½ cup flour
- 4 cups low-fat milk (1%)
- ¼ TBSP Unsalted Butter
- 1 TBSP Italian Seasoning
- 1 TBSP Garlic Powder
- 1 TSP Cayenne Pepper
- 2 TBSP ground pepper
- 1 TBSP salt
- Garnish: 1 Dollop Nonfat Plain Greek Yogurt
- FOR THE CROSTINI:
- Petite French Baugette, cut into ½ inch slices
- ½ cup shredded cheddar cheese
- 1 TBSP garlic powder
- 2 TBSP chives, finely chopped
- 1 TBSP olive oil
- Prepare the broccoli: Cut broccoli into bite sized pieces, discarding the extra stem. Place the florets in a large pot with half of the chicken broth. Place pot on medium high and cover. Steam broccoli until fork tender, about 15-20 minutes.
- Meanwhile, roughly chop onion and garlic. Preheat oven to 400 F. Once broccoli is done, add onion and garlic into the pot and stir until combined. Take pot off heat and place it on the counter (with something underneath pot if needed). Take a hand blender (if you do not have one, get one—otherwise you have to put it in a blender and that is just a lot of work). Blend the broccoli onion mixture until no large chunks are left.
- Place pot back on the heat on medium. Add the rest of the chicken broth and heat it up. Slowly add flour into the broth, whisking each time you add more. The heat from the burner will help dissolve the flour. Add the milk, butter, Italian seasoning, garlic powder, cayenne pepper, ground pepper and salt and cook until heated through and butter is melted.
- Take pot off of the heat again and place it on the counter. Use a hand blender to thoroughly blend everything. Consistency should now be smooth with no chunks.
- Place pot back on medium heat and let the soup simmer until thickened, about 10-15 minutes.
- Meanwhile, assemble the crostini. Drizzle olive oil over the bread slices. Sprinkle garlic powder evenly over all of the slices. Add cheese evenly over each of the slices. Place them on a baking sheet and bake them in the heated oven until golden brown and crispy, about 10 minutes. Top with chives.
- Serve soup with a dollop of Greek yogurt and crostini floating on top. Enjoy!
Nutritional Information ( According to Myfitnesspal)
Fat (g): 6.2
Saturated Fat (g): 3.5
Protein (g): 11
Cholesterol (mg): 16.8
Sodium (mg): 689
Fiber (g): 8.5
Sugars (g): 7.8
Vitamin A (%): 38
Vitamin C (%): 108.1
Calcium (%): 28.5
Iron (5): 5.4