Very Green Broccoli Soup

Progresso® chicken broth and crispy panko bread crumbs. Broccoli, spinach, garlic and more create a sensational soup.

  • Prep Time 50 min
  • Total Time 50 min
  • Servings 8

Soup

1 1/2
lb fresh broccoli
2
tablespoons extra-virgin olive oil
1
tablespoon unsalted butter
1
tablespoon finely chopped garlic
1
cup finely chopped onion
1/2
cup finely chopped celery
Gray salt
2
teaspoons finely chopped fresh thyme leaves
5
cups Progresso™ chicken broth (from two 32-oz cartons)
2
cups packed fresh spinach leaves
2
teaspoons freshly grated lemon peel
1
cup whipping cream or buttermilk (if using buttermilk, use 1 teaspoon lemon peel)
Freshly ground pepper

Gremolata

1/4
cup Progresso™ panko crispy bread crumbs
2
tablespoons chopped fresh parsley
2
tablespoons pine nuts, toasted

  • 1 Cut broccoli florets from stems. Peel tough outer skin from stems; trim off fibrous ends. Cut stems into 1/2-inch pieces.
  • 2 In 4-quart Dutch oven, heat oil and butter over medium-high heat until butter is melted. Add garlic; cook, stirring occasionally, until light brown. Stir in onion and celery; season with salt. Reduce heat to medium-low; cook about 10 minutes, stirring occasionally, until vegetables are tender.
  • 3 Meanwhile, in small bowl, stir together gremolata ingredients; set aside.
  • 4 Stir thyme, broccoli stems and broth into soup. Heat to boiling. Cook uncovered over medium heat about 3 minutes. Stir in broccoli florets; cook about 7 minutes, stirring occasionally, until broccoli is very tender. Stir in spinach and lemon peel (spinach will wilt).
  • 5 In blender, cover and puree soup in small batches. (At this point, soup can be covered and refrigerated up to 1 day or frozen up to 1 month.) Return soup to Dutch oven; reheat over medium-low heat. Stir in cream; season to taste with additional salt and the pepper.
  • 6 Ladle soup into warm individual soup bowls. Sprinkle 1 tablespoon gremolata onto each serving. Pass remaining gremolata at table.

Expert Tips

Save time. At step 5, soup can be covered and refrigerated up to 1 day or frozen up to 1 month.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
210
(
Calories from Fat
140),
% Daily Value
Total Fat
16g
16%
(Saturated Fat
7g,
7%
Trans Fat
0g
0%
),
Cholesterol
35mg
35%;
Sodium
650mg
650%;
Total Carbohydrate
11g
11%
(Dietary Fiber
2g
2%
  Sugars
4g
4%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
30%;
Vitamin C
45%;
Calcium
6%;
Iron
6%;
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.