I am eliminating processed foods from our home. I try to avoid the canned food aisle at the grocery store. I am still buying canned tomatoes on occasion, I hope to start canning this summer so I will no longer need them. One thing I have been adamant about is not buying condensed soup. They are typically high in sodium and fat. This eliminated some of my families favorite recipes but I wasn’t about to give in a buy a can of condensed soup. I realized that I needed to tackle a homemade and healthier version of the condensed soups that my recipes called for.
My kids were asking for broccoli cheese quinoa casserole so I hit the kitchen to make a homemade version of condensed cream of broccoli soup.
Here is what you need:
2 tablespoons of butter (you can replace the butter with oil if you desire, I have used coconut oil and it works great!), 1/4 cup of whole wheat flour (if you want it to be white in color like the store-bought kind, use a white flour), 1/2 cup chicken or veggie stock, 1/2 cup milk (almond milk works), 1/2 teaspoon sea salt, 1/4 teaspoon black pepper, 1/2 cup chopped broccoli (I stick mine in the food processor)
Here is what you do:
Melt the butter is a saucepan then sautee the broccoli until it is tender over medium heat.
Reduce heat to medium low then stir in the flour. It will get really really thick.
Add the chicken, or veggie, stock and stir or whisk to get rid of the lumps.
Bring to a boil of medium high heat and stir until it gets thick
Add milk, salt, and pepper. Continue to stir until it gets thick.
This will substitute great in a recipe calling for a 14.5 ounce can of condensed cream of broccoli soup.
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