Want a creamy soup without the cream? You can have your soup and eat it, too because I have a life-changing tip for you.
Replacing the cream with a potato makes the soup creamy without the fat. Boom.
Does it taste the same? Hell no. Cream does not equal potato. But, it does taste great and you won’t miss the cream.
2 TBL butter
2 TBL olive oil
1 1/2 lbs broccoli
1 yellow onion, chopped
1 carrot, chopped or a handful of baby carrots
salt & pepper
3 TBL flour
4 cups water, or vegetable stock
1 vegetable bouillon cube (omit if using stock)
1 potato, chopped
Melt butter and olive oil over medium high heat in a soup pot. Add onions and saute for a couple minutes, then ad broccoli and carrot and lots of salt & pepper. Saute for another few minutes, until onion is translucent. Add the flour and cook about 1 minute or until flour begin to brown very lightly.
Add water, cube, and potato and bring to a boil. Simmer, uncovered, about 15 minutes or until broccoli and potato are soft.
Pour, in batches, into a blender to get a creamy, delicious soup. Enjoy!