Roasted Broccoli Soup - low fat

3 heads fresh broccoli 

1 onion, cut into wedges

2 cloves garlic, peeled

4 cups chicken broth or stock (or broth of your choice)

salt and pepper, to taste

1/8 teaspoon Cajun Seasoning (if desired)

NOTE: if not watching fat intake, add 1/2 cup shredded cheese (whatever your favorite is)

Preheat oven to 400F. 

Cut the broccoli into florets and place them on a lined cookie sheet, with onions and garlic.

Lightly sprinkle Extra Virgin Olive Oil on the top of the vegetables. Bake for 20 minutes until vegetables are soft. 

While the vegetables are roasting, heat the chicken broth. Bring to a boil and reduce the heat. Cook covered on very low until vegetables are ready.

Add the vegetable mixture to the broth. Set aside to cool slightly. 

Puree it, in batches, in the blender until very smooth. (see NOTE below)

Return puree to the pot and add Cajun Seasoning, and salt and pepper to taste. Simmer for 10 minutes. Ladle into bowls and serve, sprinkled with shredded cheese.

NOTE: Be careful when using the blender with hot liquids. Hold blender cap down securely, and only fill blender half way.

Cream of Broccoli Soup

Cream of Broccoli Soup

Rich in vitamins A, C and K, and a host of other vital nutrients, broccoli can help reduce chances of cancer. Cream of broccoli soup will please even those who turn up their noses to more traditional broccoli dishes.

Serves   4

  

Ingredients:

1 tablespoon butter, melted

1/2 medium onion, chopped

1/4 cup melted butter

1/4 cup flour

2 cups half-and-half

2 cups chicken stock or bouillon

1/2 pound fresh broccoli

1 cup carrots, julienned

salt and pepper to taste

1/4 teaspoon nutmeg

Directions adapted from Panera Bread:

Saute onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half. Add the chicken stock whisking all the time. Simmer for 20 minutes.

Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour in batches into blender and puree. Return to pot over low heat and stir in the nutmeg and serve.

Top with grated cheese if desired.

TIP: Since the broccoli is pureed, feel free to use stalks for this soup, saving the florets for another meal.