If you haven't tried this soup please do! It's creamy with no cheese or milk. After veggies boiled I used the immersion blender and added some cumin, red pepper, onion& garlic powder, more black pepper. You know it's healthy but oh my it tastes rich!
Creamy Broccoli Soup
This is a perfect cold-weather soup. Because it's pureed, the creamy texture and vibrant color make it appealing to most kids, and no cream is needed. It's an ideal make-ahead meal on a weekend when you have a little time to sit around and let it cook. Then on Monday night, all you have to do is reheat it and make some garlic bread.
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Total: 45 Minutes
- Calories: 231
- Calories from fat: 0.0%
- Fat: 6.5g
- Saturated fat: 1.9g
- Monounsaturated fat: 3.1g
- Polyunsaturated fat: 0.7g
- Protein: 10.5g
- Carbohydrate: 35g
- Fiber: 7.4g
- Cholesterol: 7mg
- Iron: 2.5mg
- Sodium: 640mg
- Calcium: 173mg
- 1 tablespoon olive oil
- 1 cup chopped onion
- 3/4 cup chopped leek
- 2 garlic cloves, minced
- 3 cups organic vegetable broth
- 2 cups water
- 1 1/2 cups (1-inch) cubed peeled red potato
- 1/2 teaspoon freshly ground black pepper
- 1/8 teaspoon kosher salt
- 1 (12-ounce) bag broccoli florets, coarsely chopped
- 1 (15-ounce) can no-salt-added cannellini beans, rinsed and drained
- 6 tablespoons grated fresh Parmesan cheese
- 1. Heat a large Dutch oven over medium heat. Add oil; swirl to coat. Add onion, leek, and garlic; cook 5 minutes or until tender, stirring frequently. Stir in broth and next 4 ingredients (through salt). Bring to a boil; reduce heat and simmer 10 minutes or just until potatoes are tender, stirring occasionally. Stir in broccoli and beans; cook 8 minutes or until broccoli is tender.
- 2. Place one-third of soup mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure twice with remaining soup mixture. Wipe pan with paper towels.
- 3. Return soup to pan. Cook over medium-low heat 5 minutes or until thoroughly heated, stirring occasionally. Ladle soup into bowls; sprinkle evenly with cheese.
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