Cream of Broccoli Soup

Cream of Broccoli Soup

Creamy, delicate and incredibly flavorful, cream of broccoli soup turns the humble broccoli into a delicacy. A wonderful first course, you can turn this cream of broccoli soup into an entree by serving it to two, and stirring in hot dog or sausage slices, or tiny meatballs, right before serving.

Cream of Broccoli Soup
 
Prep and Cool time
Cook time
Total time
 
Recipe type: Gluten-Free, Low-Carb, Primal
Yield: 4 servings
Ingredients
  • 3 cups reduced-sodium chicken stock
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon dried thyme
  • 1 lb. fresh broccoli florets, roughly chopped
  • ¼ cup heavy cream
  • ¼ cup grated Parmesan cheese
Instructions
  1. In a large saucepan, add the chicken stock, kosher salt, black pepper, onion powder, garlic powder and thyme. Whisk to combine.
  2. Add the broccoli. Bring to a boil over high heat. Reduce heat to medium, cover, and cook until broccoli is very tender, about 15 minutes.
  3. Turn heat off. In batches in a blender or in a food processor, or using an immersion blender, blend the soup until very creamy.
  4. Return the soup to the saucepan. Turn heat up to medium. Stir in the heavy cream and the Parmesan. Heat just until heated through, about 5 minutes.
Nutrition Per Serving
Serving size: 1 cup; Calories: 117; Fat: 7g; Carbohydrates: 7g; Sugar: 0g; Sodium: 461mg; Fiber: 3g; Protein: 7g

Cream of Broccoli Soup

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