Low Fat Cream of Broccoli Soup - Recipe

I have wanted to make cream of broccoli soup since I can remember but thought it would be a bit hard.
Pfft! I was so very wrong.
This recipe is quick, easy and tasty.
The recipe that I used originally used evaporated skim milk, I went one step further and used the fat free version of evaporated skim milk.
I think the whole process took around thirty minutes and I was rewarded with a hot, tasty soup.

* Exported from MasterCook *

Low Fat Cream of Broccoli Soup

Recipe By: Evelyn Tribole, M.S., R.D.
Serving Size: 4
Categories: Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 cups broccoli florets
3 cups chicken broth, reduced fat
2 cups fat free evaporated skim milk
1/4 cup cornstarch
1/2 teaspoon dried thyme

pepper -- to taste

  • In a large saucepan, combine the broccoli and 1 cup of chicken broth. Bring to a boil. Reduce the heat. Cover and simmer for 8 -10 minutes or until the broccoli is tender.
  • Transfer the broccoli mixture to a blender or food processor. Blend or process until nearly smooth (the broccoli will be in tiny pieces) Return the mixture to the saucepan and set aside.
  • In a custard cup, stir together 1/4 cup of the milk and the cornstarch until smooth. Then stir the cornstarch mixture into the broccoli mixture. Add the remaining 1 3/4 cups milk and remaining 2 cups broth. Cook and stir until thickened and bubbly. Add the thyme. Cook and stir for 2 minutes more.

"Healthy Homestyle Cooking"
"4 "
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Per Serving: 163 Calories; 1g Fat (3.1% calories from fat); 13g Protein; 28g Carbohydrate; 3g Dietary Fiber; 5mg Cholesterol; 178mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Vegetable; 1 Non-Fat Milk; 0 Fat.


  • Great with a nice slice of crunchy bread.
  • Can use plain evaporated milk in place of the ff option.
  • I also like to use the lower sodium chicken broth when cooking.

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