Ingredients
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4 1/4
-
1
-
1
-
1
-
1
-
5
-
1/2
-
3
-
-
1/2
-
-
-
-
-
Directions
I love making creamed soups, especially in the Fall when the weather starts getting cold. A few other favorites of mine are Cream of Chicken and Mushroom Soup, Dads Creamy Cauliflower Soup and Cream of Asparagus Leek Soup with Creme Fraiche. Its perfect for lunch with some bread on the side, or serve it for dinner with a sandwich.,Most creamed soups are loaded with cream or flour which make them high in fat and calories. To slim this cream of broccoli soup down use the vegetables to thicken it, keeping it thick before I puree it, then add a little sour cream and cheddar. The results are rich, creamy and delicious, and so easy to make from scratch.,If you want make this a vegan cream of broccoli, you can omit the milk and cheddar and use a vegan sour cream. You can also add a potato or some cauliflower florets which are just so great at adding extra creaminess to a soup once its pureed.,Generally, having an immersion blender (affil link) is the best place to start if you dont already own one. It saves so much time than putting hot soup into a blender in several batches.,Adding veggies like potatoes, beans, legumes and cauliflower into a soup and pureeing are great for adding creaminess and thickness.,And finally for adding that cream taste, adding a dollop or 2 of a light sour cream or even Greek yogurt can give you that heavy cream taste without compromising the soup.,Cream of Mushroom Soup,Creamy Tomato Basil Soup,Clam Chowder,Cream of Lentil Soup,Cream of Zucchini Soup
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Steps
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1
Done
|
Add Broccoli, Milk and Pepper and Cook, Covered, 10 More Minutes |
|
2
Done
|
Add Sour Cream and Puree Soup With an Immersion Blender. |
|
3
Done
|
Adjust Black Pepper to Taste and Heat Through Over Medium Heat, Stir in the Cheddar Cheese and Serve. |
