Ingredients
1 Tbsp extra virgin olive oil
1 medium onion, chopped
1 stalk celery, chopped
2 cloves garlic, chopped
1 tsp chopped fresh thyme or parsley
8 cup chopped broccoli (stems and florets)
2 cup water
4 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.
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.
