This soup comes together in a hurry and if you toss that bag of frozen broccoli in the fridge before you leave for work in the morning, you can have this on the table in under 30 minutes from the time you walk back in the door that evening.
Let's make soup! And let's use the food processor.
Broccoli Sunflower Seed Soup
1 pound frozen broccoli, thawed
1 1/2 TBSP olive oil
1 onion, quartered
2 cloves garlic
1/4 cup sunflower kernels (plus extra for garnish)
pinch of crushed red pepper flakes
1 tsp lemon pepper seasoning
2 TBSP flour
3 cups chicken broth
1/2 cup fat free half & half
1/4 cup fat free sour cream
Fit food processor with the metal blade. Place onion, garlic and sunflower kernels in processor bowl and pulse until finely and uniformly minced.
Heat olive oil in a soup pot. Add minced onion, garlic and sunflower kernels. Season with salt, crushed red pepper flakes and lemon pepper seasoning. Saute for 3-5 minutes, stirring occasionally so garlic doesn't burn. Sprinkle flour over the mixture and stir to combine. Let cook for several minutes so flour loses its rawness.
Add the chicken broth, increase heat and bring to a boil, reduce heat and continue stirring until smooth.