Best 5 Broccoli Soup Light Recipes

LIGHT CHICKEN BROCCOLI ALFREDO SOUP (LOWER FAT)

Steps:

• In a heavy stockpot over medium heat, sauté onion and garlic in olive oil for 2-3 minutes. Add light butter and 1/4 cup flour and cook, stirring, for another 2-3 minutes until bubbly. Add remaining 1/2 cup of flour to a small amount of chicken broth and stir to remove lumps. Gradually whisk in flour and broth combo, plus remaining chicken broth and half & half; cook, stirring frequently, until thickened.
• Meanwhile, steam broccoli (I use the steamer bag in the microwave) or cook broccoli in a separate pan with 2 cups of water just until form and not soft. Remove from heat and do not drain cooking water from broccoli.
• Add Parmesan cheese topping to soup-base in stockpot; cook over low heat, stirring, just until cheese is melted; add steamed broccoli and 2 cups of water (or cooked broccoli along with its cooking water), chicken, seasonings, and bow tie pasta to the stockpot; heat through.

BROCCOLI SOUP LIGHT

Steps:

• In medium saucepan, heat the margarine. Add onion, celery and cook until wilted.
• Add broccoli and broth. Quickly bring to a boil. Cover and simmer until broccoli is tender, about 5 minutes.
• Puree in blender (will need to do in two batches).
• In the saucepan, stir together the broccoli puree, milk and cheese. Add salt and pepper to taste, and then heat. If the soup is thicker than you like, add more broth or milk and re-season.

LIGHT CREAM OF BROCCOLI SOUP

Steps:

• In a food processor puree 1 cup steamed broccoli, garlic, and 1/4 cup chicken broth.
• In a large saucepan over medium heat, melt the margarine. Add the flour, and stir until mixture thickens and starts to brown.
• Slowly add remaining 1 cup chicken broth and milk, stirring often. Allow mixture to thicken, about 5 minutes. Then add the puree mixture and the remaining 1 1/2 cups steamed broccoli. Heat through, and allow to thicken for about 5 minutes. Season with salt and pepper.
• You can also just puree the entire soup in the pot with a immersion blender, and allow soup to thicken.

LIGHT BROCCOLI CAULIFLOWER SOUP

Steps:

• Preheat oven to 450 degrees. Toss cauliflower and broccoli on baking sheet with the EVOO, salt, pepper and garlic. Roast approx 25 minutes or until spotted with brown.
• Melt butter in soup-sized pan over medium-high heat. Saute onions until soft. Add cauliflower, broccoli, water, broth, seasonings and bring to boil. Reduce heat and simmer for 5 minutes.
• Puree large pieces of soup and return to pan. Depending on what consistency you want, you may decide to just puree half of the veggies and leave the others. Reheat if necessary. Top soup with shredded cheese and green onions.

CREAMY LIGHT BROCCOLI SOUP

Steps:

• Saute the onion, garlic, carrot and celery in olive oil until soft. Pour the sherry in and wait until the alcohol has evaporated, then add the mushroom soup, potatoes, beans, stock and the broccoli stalks, saving the florets until later. Simmer for around 15 mins or so until the potatoes are nearly done, then add the broccoli florets and milk then bring to a boil until the broccoli and potatoes are cooked. Take off the heat and add the mustard, vinegar and lemon juice. Season to taste then take some of the mixture and blend until smooth. I like to have some chunks in there so I only blend half. Add the cheese and sour cream and stir in and serve.