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Low-Fat Broccoli Soup

"This delicious soup is a great way to eat a nutritious vegetable," notes Kay Fairley of Charleston, Illinois. "It has a wonderful fresh flavor."
Low-Fat Broccoli Soup
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  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

Ingredients

  • 2 cups chopped fresh or frozen broccoli
  • 1/2 cup chopped onion
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 2 tablespoons cornstarch
  • 1 can (12 ounces) fat-free evaporated milk

Directions

  • In a large saucepan, combine the broccoli, onion and broth; simmer for 10-15 minutes or until vegetables are tender. Puree half of the mixture in a blender; return to the saucepan.
  • In a small bowl, combine cornstarch and 3 tablespoons of milk until smooth. Gradually add remaining milk. Stir into the broccoli mixture. Bring to a boil; boil and stir for 2 minutes or until thickened.
Nutrition Facts
3/4 cup: 112 calories, 1g fat (0 saturated fat), 5mg cholesterol, 157mg sodium, 18g carbohydrate (0 sugars, 0 fiber), 9g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat-free milk.
Originally published as Low-Fat Broccoli Soup in Taste of Home April/May 1998
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Reviews

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Average Rating:
  • ahmom
    Aug 10, 2016

    I made this twice. Was really good with cheese

  • LZsgirl
    Aug 17, 2013

    Great! Everyone's fav! I double the broccoli and onion, and use 32 oz of chicken broth. (Still use same amt cornstarch and milk.) Then blend less than half of broccoli base b/c we like it chunkier. Soooo good!

  • ShepMc
    Dec 5, 2010

    I have made this recipe many times and have even used cauliflower instead of broccoli. It really is a wonderful and easy soup.

  • ShepMc
    Apr 30, 2010

    So easy and so good everyone had seconds

  • kcurtright1
    Feb 25, 2010

    I added a small amount of cheddar cheese to this soup - yummy!

  • chrismmcmaine
    Dec 16, 2008

    I may add a few more low cal/low fat ingredients; but I really like using fat-free evaporated milk.

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