Puree of Broccoli Soup with Whole Wheat Pasta

Name: Puree of Broccoli Soup with Whole Wheat Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 stalks broccoli with large crowns; 2 tablespoons extra-virgin olive oil; 2 medium onions, chopped; 2 cloves garlic, minced; 1 large celery stalk, diced; 2 tablespoons unbleached white flour; 1 large tomato, chopped; 1/4 cup firmly packed chopped fresh parsley; 2 teaspoons salt-free seasoning (see page 4 for brands); 2 cups rice milk, or as needed; 1 cup small whole wheat shell or elbow pasta; Salt and freshly ground pepper to taste; 6 to 8 oil-cured sun-dried tomatoes, cut into strips for garnish

Servings: persons

2 stalks broccoli with large crowns
2 tablespoons extra-virgin olive oil
2 medium onions, chopped
2 cloves garlic, minced
1 large celery stalk, diced
2 tablespoons unbleached white flour
1 large tomato, chopped
1/4 cup firmly packed chopped fresh parsley
2 teaspoons salt-free seasoning (see page 4 for brands)
2 cups rice milk, or as needed
1 cup small whole wheat shell or elbow pasta
Salt and freshly ground pepper to taste
6 to 8 oil-cured sun-dried tomatoes, cut into strips for garnish

1
Finely chop the broccoli, then set aside about 1 1/2 cups of the florets.
2
Heat the oil in a large soup pot.
3
Add the onions, garlic, and celery and saute over medium-low heat until the onions are golden.
4
Slowly sprinkle in the flour, stirring it in until it disappears.
5
Add the chopped broccoli (except for the reserved florets), tomato, parsley, seasoning, and enough water to cover all but about 1/2 inch of the vegetables.
6
Bring to a rapid simmer, then lower the heat.
7
Cover and simmer gently for 15 to 20 minutes, or until the broccoli is tender but not overdone.
8
Remove from the heat.
9
Transfer the solid ingredients with a slotted spoon to a food processor or blender and puree, in batches if necessary, until smooth.
10
Stir back into the soup pot and add enough rice milk to give the soup a slightly thick consistency.
11
Or insert an immersion blender into the pot and process until pureed.
12
Let the soup stand off the heat while completing the last steps.
13
Cook the pasta in a separate saucepan in rapidly simmering water until al dente.
14
Drain and rinse briefly under cool water, then stir into the soup.
15
In the same saucepan, steam the reserved broccoli florets until bright green and tender-crisp.
16
Stir into the soup.
17
Return the soup to medium-low heat.
18
Adjust the consistency of the soup with more rice milk as needed, then season to taste with salt and pepper.
19
Let the soup remain on very low heat for another 5 minutes, then serve.
20
Garnish each serving with a few sun-dried tomato strips.
21
Per serving:
22
Calories: 158
23
Total fat: 6g
24
Protein: 3g
25
Fiber: 3g
26
Carbohydrate: 24g
27
Cholesterol: 0mg
28
Sodium: 56mg

725

kcal

Calories

Fat

139

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 13 ingredients. The key ingredients include: 2 stalks broccoli with large crowns, 2 tablespoons extra-virgin olive oil, 2 medium onions, chopped, 2 cloves garlic, minced, and more.

Yes, Puree of Broccoli Soup with Whole Wheat Pasta falls under the Pasta & Noodles 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!