1 medium onion(s), chopped
1 medium garlic clove(s), minced
2 lb. broccoli, tough ends removed, stems and florets chopped
4 C. chicken broth, or vegetable broth
1 C. fat-free evaporated milk
1/4 tsp. hot pepper sauce
1/8 tsp. table salt, or to taste
1/8 tsp. black pepper, or to taste

Put onion and garlic in a 2-quart saucepan with 1/4 C. water and simmer until onion is soft, about 10 minutes; spoon into large pot. Add broccoli and broth to onion mixture and bring to a boil over high heat. Once boiling, turn down heat and simmer until broccoli is soft but still green, about 8 minutes. Do not cover pot while broccoli is cooking or it will turn gray. Remove soup from heat and puree in batches in a blender until smooth. (Note: Be careful not to overfill blender to prevent the hot liquid from splattering.) Add evaporated milk and hot pepper sauce, and season with salt and pepper.

Yield: 4 servings
Serving Sze: 1 3/4 C. per serving

Calories: 137
Fat: 2.3g
FIber: 2.4g