This creamy soup gets its texture from evaporated skim milk, rather than heavy cream. You’ll find cans of evaporated skim milk where you find sweetened condensed milk, but don’t confuse the two! This freezes beautifully, so make extra.
Makes about 2 quarts
2 tablespoons extra virgin olive oil 4 cups low-sodium chicken stock
1 medium onion, chopped 1½ cups evaporated skim milk
2 bay leaves ¼ teaspoons each salt & pepper
1½ pounds frozen broccoli florets
Heat oil in large stock pot. Sauté onion and bay leaves until onion is golden, about 8 minutes. Add broccoli and sauté for 1 minute.
Add chicken stock, bring to a boil, then lower heat and simmer until broccoli is tender and still bright green, about 5 minutes. Cool slightly, and remove bay leaves.
Using a stick blender or a regular blender, carefully purée mixture until smooth. Stir in evaporated milk and season with salt & pepper. Reheat over medium heat until hot through and serve.
Download the printable Cream of Broccoli Soup PDF