Low Fat Full Flavor Cream of Broccoli Soup Recipe - Allrecipes.com
Low Fat Full Flavor Cream of Broccoli Soup Recipe
  • READY IN 45 mins

Low Fat Full Flavor Cream of Broccoli Soup

Recipe by  

"This low fat version of cream of broccoli soup is so good your family won't know the difference. My stepfather literally licked his bowl."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. Melt butter in a large pot, and cook the leeks over medium heat until soft and translucent, about 5 minutes. Stir in salt, pepper, and coriander. Reserve about 1/4 cup of small broccoli florets, and cook the rest of the broccoli with the leeks until the broccoli is bright green, about 5 more minutes. Pour in the chicken stock, bring the soup to a boil, cover, then simmer until the broccoli is very tender, 10 to 15 minutes.
  2. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
  3. Return the blended soup to the pot, stir in the reserved broccoli florets, and bring to a simmer over medium-low heat, stirring often. Simmer until the broccoli florets are tender, 5 to 7 minutes. Remove from heat, and mix in the condensed milk. Serve hot.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 30 mins
  • READY IN 45 mins
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Reviews More Reviews

Most Helpful Positive Review
Jan 30, 2012

I kept to the recipe EXCEPT I did not add the coriander. I did not add the whole amount of evaporated milk, I just added enough until it looked creamy to me. The evaporated milk I did use was fat free. Very good, very simple. It fools you into thinking you're having something so decadent and fat laden. I think the one thing I'm missing is garlic but I think I'd add garlic to breakfast cereal if I could.

 
Most Helpful Critical Review
Oct 06, 2010

This was a good base, but it lacked something. I would actually omit the cond. milk next time - the soup was thick and tasty enough without it. Not sure what it's lacking, but is fine to eat as is... Thanks for sharing.

 
Dec 16, 2010

So, I was looking at the ingredients and awesome nutrition of this recipe and thought to myself, how creamy and delicious could it really be? When I tasted the broth prior to blending, I got the urge to add extra herbs, but I waited. I am happy I did! This recipe is a creamy texture in the sense of a smoothie more than the "creamy" you tend to associate with soups. However, I am 100% okay with this because it is so healthy and so delicious! It isn't too thin or too thick and smelled great cooking -- it brought my roommate out of her room to see what was cooking! I added 1/2 a cup of cheddar cheese when I added the milk, and it really didn't make it any better because this recipe is perfect as is. So, my advice would be to skip adding cheese and save the calories! The only thing that I recommend doing differently is adding garlic when sauteing the onions -- I added three cloves because I am a garlic lover and think it makes ANY soup better! Thanks for this recipe. EDIT: I had friends over for dinner and offered this while the main course was finishing cooking. Three of them said, "ehh... I don't really like broccoli soup but will try it if you have some cheese for it". Well I did (sharp cheddar) and they loved it!

 
Oct 04, 2010

Fabulous. The leeks are without doubt what makes this recipe special. Full flavor is right, no false claim from the submitter. I made this just as written, right down to the low sodium broth, and would not change a thing, though I did puree all the broccoli. Quick and easy for such beautiful depth of flavor. I recommend using freshly ground coriander seed if you can, crushing gently just to release the oils.

 
Jan 03, 2011

I have made this soup several times with different variations and it always comes out fantastic. First time I made it as written and loved it! Second time I added sauteed bella mushrooms and it was fabulous! For a low fat version this is really good! Thank you for sharing =) Please keep in mind this a healthy version, it IS missing something....all the FAT =)

 
Nov 02, 2010

This soup turned out absolutely amazing!!! It was super easy and tasty to boot! I will definitely make this again. The one and only change I made was using fresh cilantro. I will never buy canned soup again!

 
Jan 07, 2012

Was exactly what the Dr. ordered. I'm on a fluid only, restriction diet and this has saved me from the doldrums of high protein shakes. I made a half batch just to be sure it wouldn't go to waste, but of course everyone loves it, so I'll be making another batch soon. The only deviations I made was to add a little garlic powder and instead of evaporated milk, I used FatFree Half&Half. I hesitated regarding substituting onions for leeks and I'm very glad I stayed with the leeks. They do make a big difference. Enjoy this soup, It's a lifesaver!

 
Sep 06, 2013

This is very similar to other low fat broccoli soups. I changed this one to not adding an extra step of saving 1/4 cup broccoli to cook again later. This is a waste of time and not needed for taste. I have always used fresh grated nutmeg instead of coriander. I also only used half a can of Evaporated milk. The important thing to note here is the ingredients say to use EVAPORATED MILK and the recipe says to add CONDENSED MILK. These are two very different ingredients. Be sure to add Evaporated Milk!!!

 

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Nutrition

  • Calories
  • 219 kcal
  • 11%
  • Carbohydrates
  • 33.5 g
  • 11%
  • Cholesterol
  • 15 mg
  • 5%
  • Fat
  • 4.3 g
  • 7%
  • Fiber
  • 5.6 g
  • 23%
  • Protein
  • 15.3 g
  • 31%
  • Sodium
  • 440 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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