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Creamless Cream of Broccoli Soup

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“This hearty luscious soup is full of good things such as broccoli, carrots, garlic and chicken stock. Carnation fat-free Evaporated skim milk makes it possible to have the rich creamy texture of traditional cream of broccoli soup - with less fat.”
READY IN:
30mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

  • crisco canola oil
  • 6 cups broccoli, stems and florets, cut into 1-inch pieces (about 1 1/2 lb.)
  • 1 potato, peeled and cut into 1-inch pieces
  • 1 onion, chopped
  • 1 carrot, peeled, and cut into 1-inch pieces
  • 1 garlic clove, chopped
  • 4 cups chicken stock or 4 cups vegetable stock
  • 1 (370 ml) cancarnation fat-free evaporated skim milk
  • 1 teaspoon salt
  • 14 teaspoon pepper

Directions

  1. Heat oil in a large saucepan or Dutch oven on medium heat. Add next 5 ingredients. Cook gently for 3-5 minutes, until fragrant and tender. Add stock. Bring to a boil, cover pot, reduce heat and simmer for 30 minutes or until vegetables are tender.
  2. Purée in blender, food processor or an immersion blender. Return to heat and stir in Carnation milk, salt and pepper. Taste and adjust seasoning if necessary.
  3. TIPS: Sprinkle some low-fat grated cheese on top of each bowl of soup before serving.
  4. If the soup thickens up when refrigerated, just thin out with some water when reheating.

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