Skinny “Creamy” Broccoli Soup

Skinny “Creamy” Broccoli Soup

Avoid the fat from heavy cream while still enjoying a creamy soup – puréed beans lend a rich, creamy texture. At work or at home, this soup is a wholesome and tasty meal. Try all three variations.

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Serves 3

Prep time 10 min.

Cook time 15 min.

Ingredients

4 cups coarsely chopped broccoli florets
1/2 cup chopped onion
1 1/2 to 2 cups College Inn® Chicken Broth, divided
2 tsp. fresh thyme or 1/2 tsp. dried thyme
¼ tsp. black pepper
1 can (15 oz.) cannellini beans, rinsed and drained

Directions

Combine broccoli, onion 1 1/2 cup broth, thyme and pepper in a medium saucepan. Bring to a boil; reduce heat and simmer 10-12 minutes or until broccoli is tender, stirring occasionally.
Spoon broccoli mixture into a blender; add beans and puree until smooth, about 2 minutes. Return to same saucepan.
Stir in 1/2 cup broth. Add an additional 1/2 cup broth if a thinner texture is desired. Simmer 3 minutes or until heated through.

VARIATIONS: Prepare recipe as directed, except:

For Skinny Creamy Tomato Soup, use 1 can (14.5 oz.) Contadina® Diced Tomatoes, not drained, instead of broccoli in Step 1. Add 1 can (15 oz.) Contadina® Tomato Sauce with 1/2 cup broth in Step 3.
For Skinny Creamy Spinach Soup, use 4 cups (5 oz.) fresh baby spinach instead of broccoli and reduce simmer time to 5 minutes in Step 1. Stir in 2 Tbsp. fresh lemon juice before serving.