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This soup is so creamy and flavorful, you’ll have a hard time convincing anyone it’s “skinny”.
In a 6-quart stockpot over medium heat, saute broccoli and onions in olive oil for 10 minutes, stirring frequently until they begin to soften and caramelize. Add garlic and saute for about 3 minutes more, stirring constantly. Add flour and stir until vegetables are coated. Add chicken stock and milk and bring to a boil; reduce heat and simmer for 10 minutes. Cool for 5 minutes before pureeing in a food processor or blender. Season to taste with salt. Garnish and serve.
Recipe adapted from the cookbook Simple Success.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!