Dave's Cream of Broccoli Soup

This broccoli soup lightens up the diner classic by swapping heavy cream for skim evaporated milk and ditching the butter entirely in favor of a quick spray of cooking oil for the leeks. The result is a soup that still tastes rich and creamy but cuts the fat content way down without sacrificing body.

Leeks instead of yellow onions are the smart move here. They cook down to a gentle sweetness that doesn’t fight the broccoli the way onions sometimes can, and a pinch of nutmeg stirred in at the end is the classic cream-soup move that wakes up the dairy. Fresh basil at the very end adds a green, herbal lift.

Pro Tips

• Warm the evaporated milk before whisking it into the roux. Cold milk hits the hot pan and shocks the flour, which gives you lumpy soup instead of smooth.
• Don’t let the soup boil after the milk goes in. High heat causes the evaporated milk to curdle and break, which leaves a grainy texture.
• Keep the broccoli florets vibrant green by pulling them at fork-tender, not mushy. Overcooked broccoli turns the soup gray and loses the bright flavor.
• Use the broccoli cooking liquid in the soup, not fresh water. It carries vitamins and flavor that would otherwise go down the drain.

Variations

• Stir in a half cup of grated cheddar at the end for a richer broccoli-cheddar version.
• Add a tablespoon of Dijon mustard for tang and depth.
• Substitute kale or spinach for half the broccoli for a different green soup profile.