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Very Green Broccoli Soup

Very Green Broccoli Soup
  • Prep 50 min
  • Total 50 min
  • Servings 8
Progresso® chicken broth and crispy panko bread crumbs. Broccoli, spinach, garlic and more create a sensational soup.
Updated September 6, 2012
Make With
Make With
Progresso Breadcrumbs

Ingredients

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

Steps

  • 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.

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

Nutrition Facts

Serving Size: 1 Serving
Calories
210
Calories from Fat
140
Total Fat
16g
25%
Saturated Fat
7g
37%
Trans Fat
0g
Cholesterol
35mg
12%
Sodium
650mg
27%
Potassium
310mg
9%
Total Carbohydrate
11g
4%
Dietary Fiber
2g
9%
Sugars
4g
Protein
5g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
45%
45%
Calcium
6%
6%
Iron
6%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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