Recipe by Matt Hunt Gardner
"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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fresh ground black pepper
fresh broccoli, chopped
1 (32 ounce) carton
low-sodium chicken broth
1 (12 fluid ounce) can
fat-free evaporated milk
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.
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.
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.
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!
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 =)
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!
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!
REAL YUMMY!!! I added celery and carrots...emmmm emmmm!
* Percent Daily Values are based on a 2,000 calorie diet.
Low Fat Full Flavor Cream of Broccoli Soup
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 39
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