Healthy Cream of Broccoli Soup
This healthy and light version of cream of broccoli soup is so delicious and easy to make. It is light and healthy because it uses milk instead of heavy cream. This cream of broccoli is the perfect way to use fresh broccoli!
Servings: 6 people
Ingredients
- 2 tablespoons unsalted butter
- 4 cloves fresh garlic, minced
- 1 medium yellow onion, finely diced
- ½ teaspoon Italian seasoning
- 6 cups fresh broccoli florets
- 2 cups chopped kale
- 4 cups chicken or vegetable broth, plus more as needed
- 2 cups milk (whole or 2 percent)
- ¼ cup all-purpose flour
- Salt and pepper to taste
- Shredded cheddar cheese for garnish
Instructions
- In a large Dutch oven or pot, melt 2 tablespoons of butter over medium high heat. Add the garlic, onions, and Italian seasoning. Cook until softened, about 6-8 minutes, stirring occasionally. Stir in the kale, adding a little bit of water or broth to help it cook down for about 1-2 minutes.
- Add the broccoli florets and the broth. Bring to a boil and then reduce to a simmer. Simmer for about 12-15 minutes or until the broccoli is softened, with the lid partially covered. If needed, add more broth.
- Turn off the heat, and blend it using an immersion blender. Skim off any foam if needed. Note: If you don’t have an immersion blender, use a regular blender. Blend it in batches, being careful when handling hot liquids. Return the blended liquid to the pot.
- Dissolve the all-purpose flour with the milk (the milk doesn’t need to be warmed up in advance). Add the milk and flour mixture to the pot. Turn the heat back on, and bring to a simmer. Simmer for about 5-7 minutes or until the soup is thickened, stirring often, uncovered. Season with salt and pepper to taste.
- Check the consistency. If you want it to be thicker, dissolve 1 tablespoon of flour in about ¼ cup of milk and stir into the soup, simmering for a few more minutes to allow it to thicken. Continue doing so until desired consistency. If you want it to be thinner, simply add more milk or broth. Season with salt and pepper to taste one last time, if needed.
- To serve, garnish shredded cheddar cheese. Serve immediately. Enjoy!
Notes
- Special equipment: immersion blender or regular blender, large pot.
- This soup is supposed to be light. If you prefer to make a richer version, you can simply use heavy cream (instead of milk and flour). If using, add the heavy cream gradually until desired consistency.
- Check the consistency. If you want it to be thicker, dissolve 1 tablespoon of flour in about ¼ cup of milk and stir into the soup, simmering for a few more minutes to allow it to thicken. Continue doing so until desired consistency. If you want it to be thinner, simply stir in more milk or broth, or both.