Healthier Cream of Broccoli Soup
  • 1-1/2 pounds broccoli
  • 6 cups chicken stock, homemade or 1- 48 ounce carton
  • 3 Tablespoons olive oil
  • 1 cup minced onions
  • ¼ cup whole wheat flour
  • 1 cup fat free half-and-half
  • 1 teaspoon salt
  • 1 teaspoon white pepper
  1. Wash the broccoli. Using a vegetable peeler, remove the tough outer layer from the broccoli stalks. Chop broccoli and set aside 1 cup of florets for garnish.
  2. Bring chicken stock to a simmer and add chopped broccoli. Cook for a few minutes or until broccoli is tender, but making sure the color does not become dull.
  3. Puree cooked broccoli and 1 cup of the chicken stock in a blender or food processor. Set aside.
  4. Add olive oil and onions to another pot and gently cook and stir until translucent. Sprinkle in flour and stir to mix On low heat, continue cooking, making sure the flour is absorbed and slightly turns color. Slowly whisk hot chicken stock into flour mixture and bring to a simmer. Add broccoli puree and half-and-half. Bring to a simmer, stirring to combine ingredients. Season with the salt and pepper. Garnish each serving with some florets floating on top. Serve hot. Serves 8.
  5. Note: If you like broccoli-cheese soup, you can throw in a handful of reduced fat shredded cheddar cheese, or to taste, if desired.
Recipe by The Culinary Cellar at