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“From "The Best of America's Test Kitchen". Posted for safe-keeping. From the cookbook: "This soup has all the creaminess and richness of regular cream of broccoli soup, but with less than half the calories and a fraction of the fat." Notes: Large head of broccoli = about 1 1/2 lbs. For a vegetarian soup, you can us all vegetable broth (the soup will taste sweeter.) Do not boil the soup once the half-and-half has been added. Boiling will cause the half-and-half to curdle.”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine the chopped broccoli stalks, onion, oil, and 1/2 teaspoon salt in a large saucepan. Cover and cook over medium-low heat, stirring often, until softened, 8 to 10 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.
  2. Stir in the flour and cook for 1 minute. Whisk in the wine with the bay leaf and cook until the wine is absorbed, about 1 minute.
  3. Whisking constantly, gradually add the broths. Bring to a boil over medium-high heat. Cover, reduce the heat to medium-low, and simmer until slightly thickened and the broth no longer tastes of flour, about 5 minutes.
  4. Add the florets and continue to simmer, uncovered, until tender, 7 to 10 minutes. Remove the bay leaf.
  5. Puree the mixture in a blender (or food processor) until smooth, and return to a clean saucepan. Stir in the half-and-half and cook over low heat until just hot (do not boil), about 3 minutes. Season with salt and pepper to taste and serve immediately.

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