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: 1 large head broccoli, cut florets into 1-inch pieces, enough stalks peeled and chopped fine to make 3/4 cup (discard any remaining stalks.); 1 cup minced onion; 1 teaspoon vegetable oil; salt; 3 garlic cloves, minced; 1 tablespoon unbleached all-purpose flour; ¼ cup dry white wine; 1 bay leaf; 1 ½ cups low sodium chicken broth; 1 ½ cups low sodium vegetable broth; ½ cup half-and-half; pepper

Servings: persons

1 large head broccoli, cut florets into 1-inch pieces, enough stalks peeled and chopped fine to make 3/4 cup (discard any remaining stalks.)
1 cup minced onion
1 teaspoon vegetable oil
salt
3 garlic cloves, minced
1 tablespoon unbleached all-purpose flour
¼ cup dry white wine
1 bay leaf
1 ½ cups low sodium chicken broth
1 ½ cups low sodium vegetable broth
½ cup half-and-half
pepper

1
Combine the chopped broccoli stalks, onion, oil, and 1/2 teaspoon salt in a large saucepan.
2
Cover and cook over medium-low heat, stirring often, until softened, 8 to 10 minutes.
3
Stir in the garlic and cook until fragrant, about 30 seconds.
4
Stir in the flour and cook for 1 minute.
5
Whisk in the wine with the bay leaf and cook until the wine is absorbed, about 1 minute.
6
Whisking constantly, gradually add the broths.
7
Bring to a boil over medium-high heat.
8
Cover, reduce the heat to medium-low, and simmer until slightly thickened and the broth no longer tastes of flour, about 5 minutes.
9
Add the florets and continue to simmer, uncovered, until tender, 7 to 10 minutes.
10
Remove the bay leaf.
11
Puree the mixture in a blender (or food processor) until smooth, and return to a clean saucepan.
12
Stir in the half-and-half and cook over low heat until just hot (do not boil), about 3 minutes.
13
Season with salt and pepper to taste and serve immediately.

323

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 large head broccoli, cut florets into 1-inch pieces, enough stalks peeled and chopped fine to make 3/4 cup (discard any remaining stalks.), 1 cup minced onion, 1 teaspoon vegetable oil, salt, 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.

That's it — enjoy your meal!

Light Cream of Broccoli Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions