EatingWell


What's This?
Serving size 8
Prep Time
Total Time

Ingredients

1 Tbsp butter1 Tbsp extra virgin olive oil1 medium onion, chopped1 stalk celery, chopped2 cloves garlic, chopped1 tsp chopped fresh thyme or parsley8 cup chopped broccoli (stems and florets)2 cup water4 cup reduced-sodium chicken broth, ½ cup half-and-half (optional)½ tsp salt freshly ground pepper to taste

Directions

1. Heat butter and oil in a Dutch oven over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and thyme (or parsley); cook, stirring, until fragrant, about 10 seconds.

2. Stir in broccoli. Add water and broth; bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook until very tender, about 8 minutes.

3. Puree the soup in batches in a blender until smooth. (Use caution when pureeing hot liquids.) Stir in half-and-half (if using), salt and pepper.

 

Note: Chicken-flavored broth, a vegetarian broth despite its name, is preferable to vegetable broth in some recipes for its hearty, rich flavor. Sometimes called “No-Chicken Broth,” it can be found with the soups in the natural-foods section of most supermarkets.

To Make Ahead: Cover and refrigerate for up to 4 days or freeze for up to 3 months.

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Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 8 Total

  • Calories 69
  • Calories from fat 36
  • Total Fat 4gm 6%
  • Sodium 458mg 19%
  • Total Carbohydrates 7gm 2%
  • Fiber 3gm 12%
  • Protein 4gm
  • Cholesterol 4mg 1%
*

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Appetizer, Main Dish, Side Dish, Dinner, Soup, Lunch, Diabetic, Gluten Free, Healthy, Kid-Friendly, Low Carb, Low Cholesterol, Low Fat, Vegetarian, Vegetable, Broccoli, American, Easy, Blender, Spring, Summer, Fall, Winter, Entertaining

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