Super Skinny Cream of Broccoli Soup

I love cooking with broccoli as there is little prep work to do. You just trim the ends, cut it up, and it’s good to go. I hate peeling! I often find myself in the kitchen wishing I had a sous-che

f (second in command to the chef) to help me.

Meanwhile, I created a Low-Fat Cream of Broccoli Soup years ago when my father was first diagnosed with stomach cancer. Instead of using heavy cream as some recipes contain, I used low-fat milk. Back then, I used whatever my Dad had in the frig and whatever he enjoyed that was on his diet. Today, I’m watching my weight, and even low-fat milk is not low-fat enough for me. So, today, I prepared a dairy-free version.

This new version is wonderful with lots of black pepper! It goes nicely along with my Weight Watcher’s Diet. (I’ve lost 2.4 pounds in three days!) I used Better Than Bouillon Chicken Base. It’s only  1 point for 2 teaspoons; and the entire 5-1/2 cup recipe only contains 2 teaspoons of oil, which is a total of 2 points. So, you would think, it’s something like 1 point per cup of soup. However, when adding the recipe to the Weight Watcher’s Create a Recipe, it was 3 points per 7-1/3 ounces, if you count 6 servings for the entire recipe. I had 2 cups for lunch one day, and I felt stuffed. However, it doesn’t last long due to the high fiber content, maybe 2 hours.

Stay tuned in for my next post. I’ll be sharing a heavenly shortbread thumbprint cookie recipe. They are amazing!

Super Low-Fat Cream of Broccoli Soup


Yield: Makes 5 to 5-1/2 cups

A flavorful gluten free broccoli soup. You'd never know it is dairy-free with very little oil/fat.


  • 2 teaspoons olive oil
  • 1/2 medium-large onion yellow onion (3/4 cup chopped)
  • 1 Tablespoon fresh or dried basil
  • 7 cloves garlic, minced or grated
  • 1 head broccoli, with stems, cut up into small pieces
  • 6 cups gluten-free chicken broth (I used Better Than Bouillon Chicken Base Reduced-Sodium) (or for vegetarians, vegetable broth)
  • 2-3 dashes ground nutmeg (or cinnamon, in a pinch)
  • Salt and pepper, to taste
  • Parmesan/Romano Cheese, grated (optional, for garnish)
  • Fresh thinly sliced basil (optional, for garnish)


  1. Preheat a large pot with oil. Add onion and basil saute until onion turns translucent, 7 - 8 minutes.
  2. Add garlic and saute an additional minute.
  3. Add broccoli, broth, and nutmeg. Increase heat and bring to a boil. Lower and simmer for 1 hour.
  4. Using a handheld blender, puree until smooth. Alternatively, allow to cool, close to room temperature in the refrigerator. Then puree in small batches in your blender. Rewarm in same pot as needed.
  5. Serve immediately or store covered in the refrigerator up to three days.

Weight Watchers Points: 1 per 8 ounces

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