Purchased pesto seasons this creamy broccoli soup with basil. Serve it with a sandwich or salad for a light meal or as a first-course.

Source: Family Circle
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Ingredients

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Directions

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  • Trim tough ends off scallions and discard; chop scallions including remaining green. Heat butter in a large pot over medium heat; add scallions and cook about 3 minutes, stirring until soft.

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  • Add broccoli, potato, broth and 4 cups water; bring to a boil, then reduce heat to medium and simmer, with cover ajar, for 20 minutes. Stir in peas and pesto; continue cooking until broccoli is very soft, about 4 more minutes.

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  • Remove soup in batches to a blender and blend until very smooth. Return to pot; stir in Fontina cheese, salt, pepper and cream. Can be cooled and refrigerated, covered, for up to 1 day.

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  • To serve, gently reheat soup over low heat, stirring in 1/2 cup water if too thick. Serve topped with Parmesan.

Nutrition Facts

233 calories; 15 g total fat; 8 g saturated fat; 40 mg cholesterol; 438 mg sodium. 18 g carbohydrates; 5 g fiber; 9 g protein;

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