Cream of Broccoli Soup
- Ready In:
- 2hrs 45mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 stick low-sodium margarine
- 1 -2 teaspoon minced garlic
- 2 -3 heads , garden fresh broccoli cut into 1/4-inch pieces
- 4 cups low sodium vegetable broth
- 2 1⁄2 cups low-fat milk
- 1 teaspoon dried sage
- 2 teaspoons dried thyme
- freshly ground salt & pepper
- 2⁄3 cup of your favorite shredded cheese (to garnish)
directions
- Cut Using a large soup/stock pot melt margarine at medium heat.
- Add minced garlic & cook until translucent, stirring constantly.
- Add broccoli pieces to pot, keeping everything moving around the pot as not to burn.
- When broccoli turns bright green and pieces are tender enough to easily pierce with a fork, add vegetable stock.
- Heat to bubble then reduce heat to medium-low & simmer uncovered, stirring every few minutes as needed for 1 hour.
- When broccoli becomes mushy and starts to fall apart, I take a potato masher & smash broccoli down to a think pulp.
- Add dried herbs, salt, and pepper and mix well.
- Mix in milk. Return to bubble & reduce heat to simmer uncovered again for about 45 minutes or until milk is cooked in well.
- To finish use a hand mixer to blend together well before serving.
- Ladle into bowls for serving and garnish on top with small amount of shredded cheese in the middle.
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