Creamy Broccoli Soup

I’ve lightened up this broccoli soup – leaving all the flavor and very little of the fat! Usually cream of broccoli soup is made with heavy cream, but this recipe doesn’t use a drop…and it’s absolutely yummy!


Creamy Broccoli Soup

1 head of broccoli

1 tablespoon extra virgin olive oil

1 small red onion, diced

2 carrots, peeled & diced

4 garlic cloves, minced

1/2 teaspoon thyme

1 teaspoon salt + fresh ground pepper to taste

2 tablespoons butter

2 tablespoons flour

1 cup 1% milk

3 cups vegetable stock

1/4 cup grated Parmesan cheese + more for serving

Cut the broccoli crowns off the stems and dice the stems. In a 3 quart pot, heat the extra virgin olive oil. Add the diced red onion, carrots, the broccoli crowns and the diced broccoli stems. Stir for a minute or two; sprinkling in the thyme, salt and pepper. Turn the heat to medium-low and put the lid on. Cook 8-10 minutes; stirring occasionally. Add the butter and stir in the flour. Pour in the milk and the vegetable and heat through. Final step – add the Parmesan cheese and stir until melted. Serve hot, adding additional Parmesan cheese if desired. Delicious!



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