Try this low-fat cream of broccoli soup if you enjoy low-fat cream soups. Your family won’t notice the difference because it is so excellent. My stepfather licked his bowl in full.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
Ingredients
- 1 tablespoon butter
- 4 leeks, chopped
- ½ teaspoon fresh ground black pepper
- ¼ teaspoon salt
- ¼ teaspoon ground coriander
- 2 heads fresh broccoli, chopped
- 1 (32 ounce) carton low-sodium chicken broth
- 1 (12 fluid ounce) can fat-free evaporated milk
Instructions
- Melt butter in a large pot over medium heat. Add leeks and cook until soft and translucent, about 5 minutes. Stir in pepper, salt, and coriander.
- Reserve about 1/4 cup of the smallest broccoli florets. Add remaining broccoli to the leeks and cook until bright green, about 5 minutes. Pour in chicken stock and bring to a boil. Reduce the heat, cover, and simmer until broccoli is very tender, 10 to 15 minutes.
- Purée soup with an immersion blender until smooth. Stir in reserved broccoli florets and bring to a simmer over medium-low heat, stirring often. Simmer until broccoli is tender, 5 to 7 minutes.
- Remove from the heat and stir in evaporated milk. Serve hot.
Nutrition Facts
| Calories | 219 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 15 mg |
| Dietary Fiber | 6 g |
| Protein | 15 g |
| Saturated Fat | 2 g |
| Sodium | 440 mg |
| Sugars | 17 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
Very simple to make. I used 1/3 of the milk and I added garlic powder.
Use 16 oz. Fage 0% greek yogurt, 4 cloves garlic, used 2.5 lb broccoli, 2 qt veggie broth, 2 TBL butter, 4 leeks, 1 tsp pepper, 1/2 tsp coriander ground from seeds. Yummy.
This was good. I made the recipe as is, just cut it in half and used a food processor instead of blender. It was a little thin for my taste but flavor was good. Would possibly add a little cornstarch next time.
My girls , ages 16 and 14 , and I LOVED this soup! I thickened it a bit with some cornstarch and water.
This soup did not disappoint, it really does have full flavor. It has a strong pepper flavor which you can adjust to your taste. I cut the cook time by using frozen chopped broccoli and cut the prep time using an immersion blender. Will definitely make again.
I used frozen broccoli florets and it tastes wonderful! I added minced garlic after the leaks cooked. I also added cheese to the soup as it simmered (my kids will eat it if it contains cheese.) I am freezing it in serving containers so I will have to update later after we’ve eaten it.
Made it with organic vegetable broth and no chicken. Better for me and mine, but more important, better for the Earth. Why support Factory Farming when there are delicious alternatives? If I had wanted “chicken,” I would have added Quorn, which is derived from mushrooms.
The soup turned out really good. I try to keep my sodium low. I did need to use the salt in the recipe. which was fine I used pink Himalayan salt. Nice flavor. I cooked the soup in the Instant pot. I would make it again. I think it would be great with sandwiches.
We are doing Weight Watchers, so I made this and didnt use the Evaporated milk. Pureed in the blender, also used some carrots and it was delicious – did not miss the milk! 2 points per serving!
My evaporated milk looked too old/gloppy so I used some fat free half & half, just enough to give it creaminess. I like the leek flavor but my husband thought it didn’t taste like classic cream of broccoli soup, he was a little disappointed. Would prefer it was called Cream of Broccoli-Leek soup with that flavor being as pronounced as it is. Definitely better with cheese sprinkled on top and/or stirred in. Enjoyed it but since hubby wasn’t more pleased I may not make again.
This recipe is great! I’ve made it several times, the only thing I change is adding minced garlic to the onions. I’ve used white onions, a mixture of green and white onions and the leek… the leek is obviously the best, but don’t be discouraged if you only have white, it’s still incredibly delicious and sinful! I’be also used fat free half and half in place of the evaporated milk, still fantastic! Thanks for this recipe! I love the cream of broccoli soup served at a chain of restaurants in my home state of California and this satisfies my cravings for it completely!
My husband and I both loved it. I will make it again. Used more broccoli, therefore more broth and a small amount of butter. Thickened it with small amount of instant potato flakes.
This soup had an outstanding flavor!
Easy to make. A little to peppery for my tastes – but I don’t like pepper. Flavor was a little boring. Stirred some sharp cheddar on top for flavor.
Easy to make. A little to peppery for my tastes – but I don’t like pepper. Flavor was a little boring. Stirred some sharp cheddar on top for flavor.
Very flavorful! Will definitely make again. I used fat-free broth. Since i only had regular evaporated milk, I used half the can. I will not cover my pot when simmering the second time with the added broccoli as I believe that’s what made mine very thin. I did add a quarter tsp. Of cornstarch with a little of my canned milk to slightly thicken back up. Came out terrific, even my 8 yr. Old ate it up! We also tried cheddar in a bowl of it and we both preferred it much better exactly as this recipe is. Yumm!
This was really easy to make and tasted great. I made exactly as recipe stated except I added about 1 cup light cheddar cheese to make it Broccoli cheesy soup. 🙂 Kids loved it. A keeper for sure!
Was a great soup – made it as per the recipe but added some garlic cloves to the leeks. Don’t know that it made any difference to taste, but I love garlic. Thanks for submitting this terrific recipe!
Yummy!! I added some garlic and a can of fat free broccoli cheddar soup. This is a great recipe.
It is delicious! I had to use onions because I had no leeks. I am making it again and trying Greek yogurt instead of milk as someone suggested.
I made this last night although I did make some changes so the rating is for my version. Based on some of the comments, I cut the amount of leeks in half and found that two was plenty. I used fat-free half & half in place of the evaporated milk in the hopes that it would make the broth thicher. It did not so the next time I make it, I plan to add flour to the butter & leeks while they cook. I also added 4 oz. of 2% Velveeta just for an added depth of flavor. I added that just before I took the soup pot off the burner – I cooked it in just until it melted. All in all, this was a fast, easy recipe that I will use again.