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Creamy Broccoli Soup

Creamy broccoli soup
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Serves 4| Hands-On Time: | Total Time:

Ingredients

Directions

  1. Heat the oil in a large saucepan over medium heat. Add the onion and red pepper (if using) and cook, stirring occasionally, until the onion is soft, 4 to 6 minutes.
  2. Add the broth, broccoli, potato, 2 cups water, ½ teaspoon salt, and ¼ teaspoon black pepper to the saucepan and bring to a boil. Reduce heat and simmer, covered, until the vegetables are very tender, 18 to 20 minutes.
  3. In a blender, working in batches, puree the soup until smooth, adjusting the consistency with water as necessary. (Alternatively, use a handheld immersion blender in the saucepan.) Top with the Cheddar and bagel chips, if desired, before serving.
By February, 2011

Nutritional Information

  • Per Serving
  • Calories 200
  • Fat 8g
  • Sat Fat 3.5g
  • Cholesterol 15mg
  • Sodium 436mg
  • Protein 8g
  • Carbohydrate 25g
  • Sugar 4g
  • Fiber 4g
  • Iron 2mg
  • Calcium 164mg
What does this mean? See Nutrition 101 .

Quick Tip

Cauliflower
The potato gives this soup a rich, creamy texture without the calories or fat of heavy cream. Try this trick with other pureed vegetable soups, like cauliflower, carrot, or squash.

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