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Creamy Broccoli Soup
Source: Everyday Eating

A creamy soup made with broccoli and chicken broth

Prep Time: 10 minutes
Cook Time: 30 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 121.8
Total Carbs 19.7 g
Dietary Fiber 3.2 g
Sugars 9.6 g
Total Fat 0.6 g
Saturated Fat 0.1 g
Unsaturated Fat 0.2 g
Potassium 517.2 mg
Protein 10.6 g
Sodium 530.6 mg
Dietary Exchanges
, 1 1/2 Vegetables , 1 Milk , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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43 1/2 floz  fat free reduced sodium chicken broth
9 cup  fresh broccoli florets
1 each  small onions
2 each  medium garlic cloves
1 1/2 cup  nonfat dry milk powder
0 1/2 cup  cold water
0 1/4 cup  white all purpose flour
0 1/4 tsp  black pepper
  1. Boil broth in large saucepan.
  2. Add broccoli, onion and garlic. Bring to a boil,reduce heat to low, cover and cook for 5 to 7 minutes or until broccoli is tender.
  3. Remove from heat, cool slightly.
  4. Transfer half of vegetable broth mixture to blender or food processor (in batches, if necessary), cover, blend until desired consistency. Return to remaining mixture in saucepan.
  5. Combine dry milk, water and flour in medium bowl, mix well.
  6. Stir into soup, add pepper. Heat to serving temperature.
  7. Garnish with croutons and chopped parsley, if desired.
  8. To freeze for up to 2 months. Cool soup completely. Place in airtight container. Thaw overnight in refrigerator before heating.

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