Light Cream Of Broccoli Soup Recipe

Name: Light Cream Of Broccoli Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Butter; 1 Onion, Chopped; 1 clove Garlic, Minced; 1 stalk Celery, Chopped; 1 Russet Potato, Chopped; 5 cups Chicken Stock Or Vegetable Stock; 1 cup Water; 4 cups Broccoli Florets; 1/3 cups Half-and-Half Cream; Black Pepper To Taste; Shredded Cheese For Garnish

Servings: persons

2 Tablespoons Butter
1 Onion, Chopped
1 clove Garlic, Minced
1 stalk Celery, Chopped
1 Russet Potato, Chopped
5 cups Chicken Stock Or Vegetable Stock
1 cup Water
4 cups Broccoli Florets
1/3 cups Half-and-Half Cream
Black Pepper To Taste
Shredded Cheese For Garnish

1
In a large pot, melt butter over medium-high heat. Saute onions, garlic and celery until onions are soft and translucent. Add potatoes and mix well.
2
Add chicken (or vegetable) stock and water. Bring to a simmer.
3
Add broccoli. Turn heat down to low and continue to simmer for about 10-15 minutes, until broccoli and potato are soft.
4
Puree the soup in your food processor or blender and add it back to the pot. On low, add cream and continue to cook 2-3 more minutes. Add some black pepper to taste.
5
Serve hot with shredded cheddar cheese on top.

730

kcal

Calories

Fat

Carbs

102

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 Tablespoons Butter, 1 Onion, Chopped, 1 clove Garlic, Minced, 1 stalk Celery, Chopped, and more.

Yes, Light Cream Of Broccoli Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Light Cream Of Broccoli Soup

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