Cream of Broccoli Soup

 
 

Prep Time: 10 min // Cook Time: 10 min // Total: 20 min // Serving: 3.5 (1 cup per serving)

Ever wondered how to make a cream soup that is delicious and heart healthy? If you are watching your sodium and fat intake, you need to give this cream of broccoli soup a try. This soup is heart healthy, low sodium and low fat. Most importantly, it is flavorful, creamy and delicious. Because it takes less than 30 minutes to make, you can serve this soup any time of the day!

The secret to the creaminess of this soup comes from a can of lower sodium cannellini beans (less than 100 milligrams per serving) and shredded Romano cheese. Also, do not throw away that starchy bean liquid! Yes, normally I would discard the bean liquid inside the can. However, in this case, using it helps to make the soup creamy without needing any heavy cream. So, don’t throw away that canned bean liquid when making this recipe. The kosher salt and shredded Romano cheese used here add the savory flavor of the soup. This recipe is also very modifiable. Use it as the base, and add, or substitute any herb or spices according to your taste and your pantry. The sky is the limit. This soup is a perfect side dish for any time of the season.

 

Ingredients:

  • 8 ounces broccoli florets, (~13 medium florets)

  • 1 3/4 cups water, divided

  • 1-15 ounce canned cannellini beans

  • 2 teaspoons onion powder

  • 2 teaspoons garlic powder

  • 1/4 teaspoon kosher salt

  • 1 teaspoon dried basil

  • ¼ cup shredded Romano cheese

  • 1 tablespoon fresh lemon juice

  • Black pepper to taste (optional)

Instructions:

  1. Microwave broccoli florets for 4 minutes with ¼ cup water until soft

  2. Meanwhile, place the cannellini beans in a blender including the bean liquid that comes in the can and 1 cup water then puree for 30 seconds or until smooth

  3. Pour the pureed beans in a pan and set aside

  4. Place the softened broccoli florets in the blender with ½ cup water and blend for 5 seconds or until the broccoli becomes little chunks

  5. Add the broccoli chunks to the pureed beans inside the pan

  6. Heat up the broccoli and bean liquid on the stove on medium high heat

  7. In the pan, season the broccoli soup with garlic powder, onion powders and salt

  8. Add the Romano cheese

  9. Turn the stove off after the cheese melted

  10. Add the lemon juice and ground black pepper (optional)

  11. Serve the soup immediately