• 11 Ratings

Serve this simple creamy broccoli-packed soup as a first course or a light lunch.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat butter in a large pot over medium heat. Saute onion until softened, about 4 minutes. Stir in milk, bring to a boil, and simmer for 4 minutes.

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  • Cook the broccoli florets in rapidly boiling salted water until tender, about 5 minutes. Drain in a colander and rinse under cold water to set the bright green color. Drain.

  • Puree the milk mixture with broccoli in a blender. Return the soup to the saucepan and heat thoroughly. Season with salt and pepper. Serve lukewarm to warm. Garnish each serving with a dollop of yogurt.

Cook's Notes

Use whole or soy yogurt in this recipe, as low-fat yogurt may be too sour.

Reviews

11 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0