The title of this soup is a bit of a misnomer as the soup uses skim milk, not cream. I made this soup for several reasons including the fact that I had a big bag of broccoli florets from Costco and we weren't eating enough of the broccoli before it would start to get old. The soup turned out well and I made enough for lunches for the week. This recipes calls for 8 cups of broccoli which I did use. I added curry powder to the soup but you could add another spice instead to the soup. This recipe doesn't use flour but instead includes a potato.
Low Fat Cream of Broccoli Soup
2 tbsp olive oil
1 onion, chopped
1 clove of garlic, minced
1 tsp curry
1 stalk of celery, chopped
3 cups of chicken or vegetable broth
8 cups of broccoli florets
1 large potato, diced
2 cups of milk (skim or 1% to make it low fat)
pepper to taste
In a large soup pot, heat the oil on medium heat and saute the onion, celery and garlic until tender. Add the curry powder. Add the broth, broccoli and potato and simmer with the cover on for 10 minutes.
Using a stick blender, puree the soup right in the cooking pot. Add the milk and pepper and heat the soup until the contents are hot. Makes about 10 cups of soup.