Creamy broccoli soup is equal parts simple and delicious. Most broccoli soups get their creaminess from whole milk, cream, or cheese—but this recipe cleverly creates the same consistency using lower-fat rice milk and a bit of Parmesan. With intense fresh flavor and richness, this superb weekday soup tastes even better after a couple days’ rest in the refrigerator.
1 teaspoon extra-virgin olive oil
½ sweet onion, roughly chopped
2 cups chopped broccoli
4 cups low-sodium vegetable broth
Freshly ground black pepper
1 cup Homemade Rice Milk or unsweetened store-bought rice milk
¼ cup grated Parmesan cheese
1 In a medium saucepan over medium-high heat, heat the olive oil. Add the onion and cook for 3 to 5 minutes, until it begins to soften. Add the broccoli and broth, and season with pepper.
2 Bring to a boil, reduce the heat, and simmer uncovered for 10 minutes, until the broccoli is just tender but still bright green.
3 Transfer the soup mixture to a blender. Add the rice milk, and process until smooth. Return to the saucepan, stir in the Parmesan cheese, and serve.
Substitution tip: You can use this recipe to make several varieties of green soups. Experiment substituting spinach, a mix of arugula and kale, or microgreens, for a twist on the ordinary that suits your tastes.
Per Serving Calories: 88; Total Fat: 3g; Saturated Fat: 1g; Cholesterol: 6mg; Carbohydrates: 12g; Fiber: 3g; Protein: 4g; Phosphorus: 87mg; Potassium: 201mg; Sodium: 281mg