This soup is so creamy and flavorful, you'll have a hard time convincing anyone it's "skinny".
Skinny Cream of Broccoli Soup
recipe adapted from Simple Success
1 tablespoon olive oil
10 cups small broccoli florets (about 1 1/4 pounds)
1 onion, diced
5 cloves garlic, minced
3 tablespoons flour
1 1/2 cups chicken stock (try my homemade recipe)
2 cups skim milk
salt and pepper to taste
oven roasted broccoli spears
In a 6-quart stockpot over medium heat, saute broccoli and onions in olive oil for 10 minutes, stirring frequently until they begin to soften and caramelize. Add garlic and saute for about 3 minutes more; stirring constantly. Add flour and stir until vegetables are coated. Add chicken stock and milk and bring to a boil; reduce heat and simmer for 10 minutes. Cool for 5 minutes before pureeing. Garnish and serve.
Nutritional Stats Per Serving
(1 cup of soup plus 1 slice of 100 calorie whole grain bread)
3g saturated fat