Combine first 7 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer 10 minutes or until broccoli is tender. Pour soup into a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Return soup to pan. Stir in half-and-half and 2 ounces cheese. Top evenly with remaining cheese and parsley.
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the chicken stock brown rice thickener was brilliant. i used fresh broccoli, i can't imagine frozen would have as much flavor and homemade chicken stock. i alsso used no fat milk which didn't seem to detract from the flavor. i'm amazed folks are saying soup was thin. mine came out super thick.
A decent recipe that's pretty easy and quick. I used 2% Evaporated milk instead of half & half, added some shredded Guyere cheese (maybe 1/4 c.) I had on hand and a couple dashes of Chipotle pepper. Didn't puree to totally smooth, as I like the texture a bit choppier. I did add 1/2 tsp. Corn Starch to thicken. Will make again!
Good flavor, DH did complain it was too thin and I even added a bit of cornstarch before adding the half and half and cheese. We had some left over bacon bits we crumbled on the top. Served with a tossed green salad and breadsticks and it was a filling meal. Easy to make using my immersion blender too.
I did not prepare this. The prep was part pured as directed part left a little less to give texture. Most liked this. I would have preferred a smoother soup. I did not care for texture. Most everyone else liked the texture.
As a low cal soup this is VERY thin, my husband also said he wished it had chunks or was thinker, next time I will use my stick blended rather than my vitamix. Full review at http://www.dishoverdinner.com/2013/10/broccoli-cheese-soup.html