01 Jan Cream of Broccoli Soup
CREAM OF BROCCOLI SOUP
- 2 cups 1% low fat milk
- ¼ cup all purpose flour
- 1 tsp vegetable oil
- 1 cup finely chopped onion
- 4 cups no salt added chicken broth
- 8 cups chopped broccoli, divided
- shredded reduced fat cheddar for topping (optional)
In a medium bowl, whisk together milk and flour until flour is dissolved. Set aside.
In a stockpot or Dutch oven, heat oil over medium heat. Add onions and sauté for 2 minutes or until onions turn slightly translucent. Add broth and 6 cups broccoli. Reduce heat, cover and simmer for about 20 minutes or until broccoli is tender.
Remove pot from heat. Purée using an immersion blender or working in batches with a food processor or blender until desired consistency is reached.* Return to medium heat and gradually pour milk mixture into soup stirring constantly until thickened. Add remaining broccoli and continue to cook until broccoli is tender.
*CAUTION: If using a blender or food processor to puree soup, do not fill more than half and ensure lid is not tight to allow venting. Ideally, cool soup first.
WW Freestyle™ SmartPoints® value 2* *The Freestyle™ SmartPoints® values for these recipes were calculated by Inmyel and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the SmartPoints® registered trademark.
Nutritional analysis is from The Food Processor® Nutrition and Fitness Software by ESHA Research, Inc., version 11.3.285©, 2017. Nutrition information and SmartPoints® values do not include any optional ingredients.
Both should be considered approximate.