Gluten Free Low Fat Cream of Broccoli Soup

Ingredients:

• 2 Tablespoons butter or buttery spread
• 3/4 cup leak, whites and light greens only (or yellow onion), chopped
• 7 cloves garlic, minced
• 6-7 cups broccoli with partial stems, chopped
• 4 cups gluten-free chicken broth (I used O Organics low-sodium.) or for vegans , vegetable broth
• 2 cups milk of your choice (cow's, Lactaid, almond, etc.) (or additional chicken broth or water)
• 1-1/2 Tablespoons extra virgin olive oil
• 1 Tablespoon fresh basil, pureed (or basil paste from a tube-just realize many of them contain salt already; or 2 teaspoons dried basil, if that is all you have on hand.)
• 2-3 dashes ground nutmeg (or cinnamon, in a pinch)
• sea salt (or salt) and pepper to taste
• 1-2 Tablespoons heavy whipping cream (optional)
• Parmesan/Romano Cheese, grated (optional, for garnish)
• Fresh basil, chopped (optional, for garnish)

Instructions:

1. In a large pot, melt butter on medium heat; add onion and cook until tender; add garlic and cook for about 30-60 seconds.
2. Add broccoli, broth, milk, and oil; bring to a boil; and cook for 1 hour on simmer.
3. If you wish thicker soup, remove the lid and boil until it reaches the desired consistency. For thinner soup, add more chicken broth.
4. Allow to cool long enough so that when pureeing it in the blender that the steam does not push the lid off, or use a food processor.
5. Add about a third of the broccoli mixture to your blender with a dash of cinnamon and salt and pepper to taste; puree until smooth; empty into a large storage container. Repeat twice more with the remaining soup.
6. Serve warm and store left-overs in a covered container in the refrigerator or freezer.
7. Garnish each bowl with grated cheese or fresh basil, if desired.

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