Recipes: Josephina’s Cream of Broccoli Soup

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Just in time for the low-on-veggies/high-in-sugar holiday season, Josephina
of Chicago sends us her recipe for cream of broccoli soup. Based on the
16-ounce bags of frozen broccoli spears in your store’s frozen vegetable
section, this soup is a delicious way to include more veggies in your daily
meal plan.

Double, triple, or quadruple this nutritious recipe and freeze in portions
to enjoy on busy days. Josephina’s Cream of Broccoli Soup retains its
lovely bright green color, making it a perfect Christmastime choice. For a
festive presentation, sprinkle the top with a few pieces of chopped red
bell pepper before serving.

2 T olive oil
1/2 small onion, diced
1 garlic clove, minced
3 cups (two 14-oz cans) low-sodium chicken broth or vegetable broth
1 bay leaf
Two pinches thyme (about 1/4 teaspoon)
A few grinds fresh black pepper
3 tablespoons flour mixed with 4 tablespoons water
16-oz bag frozen broccoli spears
1/2 cup 2% milk
Hot sauce to taste (optional)

How to make it
• Warm the oil in a large pot, add onion and garlic, and sauté for about
5 minutes or until onions are tender.
• Add broth, bay leaf, thyme, and pepper.
• Bring to a boil and then lower heat and simmer, covered, about 5
• Meanwhile, combine flour and water in small bowl. Slowly add flour
mixture to simmering broth, whisking constantly.
• Turn the heat up to medium and stir until broth has thickened
slightly, about 4 minutes.
• Add broccoli and cook, partly covered, over medium heat until tender,
but not too soft, 7 to 10 minutes.
• Transfer to large bowl, cool a bit, and remove bay leaf. In small
batches, puree soup in blender or food processor (being careful to let
steam escape), pouring pureed soup back into pot after each batch.
• Return pureed soup to stove over low heat, adding the milk and hot
sauce. Heat through, but do not boil.

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