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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