No-cream Creamy Broccoli Soup

Source: Everyday Food Magazine


  • 1 tablespoon olive oil

  • 1 medium onion, halved and sliced

  • 1/8 teaspoon ground nutmeg

  • 4 cups chicken broth

  • 1/3 cup rolled oats

  • 1 1/2 pounds broccoli, florets separated, stems peeled and cut into 1/2-inch rounds

  • Coarse salt and ground pepper


  1. In a large saucepan, heat olive oil over medium-low heat. Add onion, and cook until
    softened, 5 minutes. Add nutmeg; cook until fragrant, 30 seconds.

  2. Stir in broth, 1 1/2 cups water, oats, and broccoli. Season with salt and pepper. Bring
    to a boil; reduce heat. Simmer until broccoli is tender, 5 to 10 minutes.

  3. Puree soup in batches, filling blender halfway (or use an immersion blender). Return
    to pot. Season with salt and pepper.

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