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.
Stephanie Ghantous says
I am extremely picky about food, I found this recipe a few years ago and it is by far the best broccoli soup I’ve ever had (and all my friends and family agree!) Thank you Erren!!!
Erren's Kitchen says
Thank you Stephanie, this is one of my all-time favorites too, I’m so glad to be able to share it with you.
Kitty says
My family just got over a nasty sickness bug and I wanted to feed us all something healthy and comforting. This soup hit ALL the right spots and I will definitely be making it again! Thanks so much for sharing the recipe.
Erren Hart says
That’s wonderful to hear, Kitty! So glad to have been a part of your family feeling better! 🙂
Darlene says
The best broccoli soup ever!
Erren's Kitchen says
Thank you, Darlene!
Anne says
In your writing you state simmer for 30 minutes however in your recipe you state reduce heat and simmer for 15 minutes total cooking time 30 mins. Also when I added my broccoli I didn’t have enough liquid to cover the broccoli, hoping it turns out alright.
Maria Aquilina says
Loved this, and so simple to make
Erren's Kitchen says
That is awesome to hear thank you. Maria!
Carla says
This is delicious, healthy and so easy! I’ve been looking for a broccoli soup recipe without cream – thanks for sharing, Erren.
Erren's Kitchen says
Thank you for your feedback Carla, I’ve got a few new Soups coming up keep an eye out!
Lili says
I made this tonight because it went down below 5°C for the first time and I was craving some true winter comfort food. It turned out so well, will definitely include this in my rotation from now on! Thank you!
Erren's Kitchen says
Thank you Lili, I’m glad you enjoyed it, there is nothing like comfort food is there!
Pamela Gunning says
Last night was the first cool-ish evening and I made this soup! I used frozen broccoli (2 12-oz bags) and it is heaven! I love soup and I love broccoli – perfect together! I love the creamy texture without milk or heavy cream. I will definitely be making this one again!
Erren's Kitchen says
Thank you for your awesome feedback Pamela, I’m glad you enjoyed this!
Angela says
Can you use frozen broccoli instead of fresh?
Erren's Kitchen says
Yes, Angela, I don’t see why not, touch base and let me know how it turned out!
Brandy says
I love this recipe! I add carrots and do not add cheese (on top for the kids). Thank you!
Erren's Kitchen says
That sounds good Brandy, glad you all enjoyed it!