Ingredients for Creamy Broccoli Soup
- Minute Rice
- Carrots
- 1 medium onion, chopped
- Celery
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 4 cups chicken broth
- Water
- 4 cups fresh broccoli florets
- 1 cup skim milk
- 1/4 cup grated Parmesan cheese (optional)
- 1/4 teaspoon salt and 1/4 teaspoon black pepper (or to taste)
- 1/4 teaspoon nutmeg (optional)
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How to Make Creamy Broccoli Soup
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add chopped onion and cook until softened, about 5 minutes.
- Stir in minced garlic and cook for 1 minute more.
- Add broccoli florets and cook for 5 minutes, stirring occasionally.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer for 15 minutes, or until broccoli is tender.
- Remove from heat and carefully transfer the soup to a blender (or use an immersion blender).
- Blend until smooth.
- Return the soup to the pot and stir in milk, salt, pepper, and nutmeg (if using).
- Heat through, but do not boil.
- Stir in Parmesan cheese (if using) before serving.
- Serve hot with crusty bread or French bread.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
9g
Fat
6g
Carbs
4g
