Cream Of Broccoli Soup

A thick soup made with fresh broccoli, cauliflower and chicken broth. Very low in fat and high in fiber. This soup requires a stick blender or food processor to smooth the soup after cooking. Use a 2-quart soup pot for cooking.


Cauliflower: 4oz chopped (1/4 small head) Broccoli: 8oz florets (1 large bunch)
Yellow Onion: 4oz chopped (1 small) Celery: 2 stalks chopped (4oz)
Garlic: 1 tsp (1 med. clove) Ground Marjoram: 1/4 tsp
Thyme: 1 tsp Dried Parsley: 1 Tbsp (or 1/4 cup fresh, chopped)
Peanut Oil: 2 tsp 3 Cups Chicken Broth (~1 box)
Salt & Fresh Ground Pepper to taste Optional: 1Tbsp fat-free sour cream


  1. Chop onion & celery, and keep them separated. Mince the garlic.
  2. Chop the cauliflower into small pieces. Some of the stalk can be chopped and used.
  3. Chop broccoli, discard most of the (tough) stem.
  4. Heat 1 tsp olive oil in the soup pot, add the onion and garlic. Saute lightly.
  5. Add the herbs and continue to saute until the onion begins to brown.
  6. Stir in the celery and cook another 2 minutes. Stir in the cauliflower and broccoli. Continue to cook for another 2 minutes.
  7. Add the broth, bring to a boil then cover and simmer for ~10-15 minutes, until vegetables are tender.
  8. When the soup is done, blend it until creamy using the stick blender or a food processor.
  9. Add salt and fresh ground pepper to taste. Stir in the sour cream (optional). Serve.