This low-fat version of cream of broccoli soup is a silky, smooth scrumptious soup that has a creamy consistency without any added cream.
Serve this soup along side warm garlic bread for a little indulgence.
Easy Broccoli Soup
This flavorful soup is simplicity at it’s finest. With only five ingredients, you can have a wonderful, creamy soup that’s packed full of flavor.
It’s super simple to prepare and on the table in just 30 minutes! What more can you ask for?
Why This Recipe Works
- The simplicity of the ingredients makes the broccoli the star of the dish.
- Using potatoes to thicken the soup gives it a silky smooth creamy consistency.
Health Benefits of Broccoli
Broccoli is a low-calorie source of fiber and it’s also rich in many essential vitamins and minerals.
A cup of cooked broccoli has just as much vitamin C as an orange, and it’s also a good source of B vitamins beta-carotene, iron, magnesium, potassium, and zinc.
Deliciously Healthy Broccoli Soup
This low-fat recipe makes a silky, smooth scrumptious soup that has a creamy consistency without any added cream.
And at under 300 calories per serving, you can have delicious soup without the guilt!
Broccoli Buying Guide
- Look for bright green broccoli with firm stalks.
- Avoid woody Stems that get chewy when cooked.
- Avoid yellowing florets. This indicates it has gone past the stage of desirable freshness.
- Choose broccoli with compact florets. The more open the florets, the older it is.
How To Make Broccoli Soup From Scratch
Saute chopped onion until translucent, add broccoli, potato, stock, salt, and pepper. Simmer until the mixture is soft enough to blend. Puree until smooth, and serve hot topped with a handful of shredded cheddar cheese.
Step By Step Instructions
Cut the broccoli into florets and the stem into small peices.
Melt the margarine or olive oil in a heavy medium pot over medium-high heat. Add the onion, and saute until onion is translucent about 5 minutes.
Add the stock.
Add the Broccoli, potatoes, and seasoning.
Bring to a boil, cover, lower the heat and simmer for 15 minutes or until soft enough to puree.
Remove a cup of the liquid and set aside. Using a stick blender (a food processor or blender can also be used) blend the soup to your desired constancy (adding some of the stock a bit at a time if necessary).
Serve hot.
Serve blended for a healthy, low fat meal.
Or serve topped with shredded cheese for a bit of indulgence.
Vegan Cream of Broccoli Soup
Making this recipe vegan is super simple as it’s creamy without adding cream. Just use olive oil instead of butter, vegetable stock, and vegan cheese to top.
Erren’s Top Tips
- If using a blender or food processor to puree the soup, let the soup cool before transferring to avoid injury.
- For added flavor, try adding garlic when browning the onions.
- Salt like you mean it. Seasoning is the key to the perfect soup. Salt gradually and taste as you go.
FAQs
Broccoli Soup freezes really well (Allow it to cool before freezing and be careful not to leave it at room temperature for over an hour to avoid bacteria). Then portion the Broccoli soup into freezer-safe bags or containers.
Stored in an airtight container, it can be stored in the refrigerator for up to 3 days.
This recipe uses potatoes instead of cream to add a creamy consistency.
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Let’s Make Creamy Broccoli Soup
Ingredients
- 2 tablespoons olive oil or low-calorie margarine
- 1½ pounds fresh broccoli
- 1 large onion chopped
- 1 large potato peeled & quartered
- Salt and freshly ground black pepper
- 4 cups chicken or vegetable stock
- Shredded cheddar cheese or vegan cheese (optional)
Instructions
- Melt the margarine in a heavy medium pot over medium-high heat. Add the onion, and saute until onion is translucent about 5 minutes.
- Add the broccoli, potato, chicken stock, salt, and pepper. Bring to a boil.
- Reduce the heat and simmer for 15 minutes or until the vegetables are soft enough to blend.
- Remove a cup of the liquid and set aside.
- Using a hand/stick blender blend the soup to your desired consistency (adding some of the stock a bit at a time if necessary).
- Serve hot topped with a handful of shredded cheddar cheese.
Nutrition Information:
Update Notes: This recipe was originally posted in 2014, but was published again in 2018 to include step by step directions, nutritional information, and new photos.
Teresa says
A new favorite, now make this every few weeks by popular request.
Erren's Kitchen says
That’s great!! So happy it has turned into a favorite for you!! Thank you for trying it. 😊
Robyn Lee says
Love this soup, so tasty, easy and versatile, I used olive oil to sauté and garnish with grated parmesan. I was a little short on broccoli in my last batch and just added a large carrot …eating it now – still yummy. Oh I was too impatient to puree, just mashed it up with a potato masher. Thankyou for a healthy and very tasty recipe
Erren's Kitchen says
Thank you so much for your wonderful feedback! We’re thrilled to hear that you love the Creamy Broccoli Soup and found it tasty, easy, and versatile. Your creative addition of a carrot and using a potato masher is a fantastic twist! It’s great to know that you enjoyed the recipe. Happy cooking, and I’m glad the soup brought you joy! 🥦🍲😊
Robyn Lee says
So easy and quick for such a delicious soup. Once the broccoli and potato was soft enough …I just used a potato masher, gave it a good mash and served it with parmesan cheese.
Erren's Kitchen says
That sounds like a fantastic idea! Using a potato masher for a chunkier texture is a great alternative, and serving it with Parmesan cheese adds a delicious touch. Thanks for sharing your twist on it!
Amanda says
Can you use frozen broccoli? Would it require any other steps
Erren Hart says
You can use frozen broccoli with no changes to the recipe.
Linda Martin says
I love this recipe. I have made it with broccoli. I have also made it with cauliflower and also a combination of broccoli and cauliflower. My husband loves them all. I just make sure to cut the cauliflower a bit smaller than the broccoli but even then it just takes about 3 minutes longer to cook than broccoli on it own.
Erren Hart says
Thank you for trying our Broccoli Soup recipe, Linda! We’re so glad you and your husband enjoy it. The combination of broccoli and cauliflower is a great one. 🙂
Stephen Chorzewski says
Delicious soup, cheese wasn’t necessary as it tastes amazing without the cheese.
Thank you for sharing this recipe
I wasn’t sure if the potatoes were better peeled or not, I peeled them 😊
Erren's Kitchen says
Hi Stephen, I’m so glad you liked it, yes I peel the potatoes 🙂
Michelle says
Really good and so easy! Next time will add some garlic as suggested with the onions to see how that tastes 😊.
Erren's Kitchen says
Thank you Michelle, I’m so glad you liked the recipe 🙂
Carol Williams says
Quick and Easy Delicious Warming Hearty Nutritious MOST Enjoyable
Erren's Kitchen says
So glad you liked it 🙂
Nanette Watson says
The whole family loves this delicious, nutritious recipe which is quick and easy to make. Thank you !
Erren's Kitchen says
I’m so glad you like it 🙂