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.
Did you make this?
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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.
Kaye says
I made this for dinner tonight. Being proud that it was our home grown broccoli. I used stems as well but only added garlic while cooking boiling. and it was fine. It was so flavoursome and would make it again and again.
Highly recommended.
Erren's Kitchen says
Wow, you can’t get better than homegrown! I’m so pleased you enjoyed it 🙂
Jayce Fagan says
I love the soup, I added ginger and garlic and a chilli, Some cumin and mustard seeds
Erren's Kitchen says
That sounds fantastic, I’m glad you enjoyed it 🙂
Jenny says
Everyone enjoyed this recipe and using vegetable stock, the recipe was suitable for the whole family. Love it, healthy, vege and oh so tasty.
Erren's Kitchen says
Thank you Jenny, I’m glad everyone liked it :=)
Helia says
Awesome recipe! It is easy, simple and healthy (With less cheese 😉). I loved it ! Thanks
Erren's Kitchen says
I’m glad you liked it Helia, this is one of my personal favorites 🙂
Nicholas Ridgway says
Great idea to add the potato for that creamy feeling very nice. Its quick and easy to make and so yummy! I think next time i might add a bit of garlic but that’s just me. I would probably do that to an ice cream recipe as well.
Thanks Erren your a star. 🙂
Erren's Kitchen says
Thank you! Well, nothing wrong with adding garlic 😉
Darrell Knight says
Best soup I’ve ever had in my life and it was the first time I’ve ever made one so easy so amazing
Erren's Kitchen says
That’s so good to hear! Glad you like it 🙂
Katherine says
Great recipe.The whole family loves it!!!
Erren's Kitchen says
So good to hear this, glad you enjoyed it 🙂
Pamela Reger says
can frozen broccoli be used instead? do you have to do anything different?
Erren's Kitchen says
Hi Pamela, frozen broccoli can be used, it might just need slightly longer to boil, but you can test it throughout cooking.
Amy says
Real food is so good! I was surprised how good the soup was with so little seasoning. I puréed about a third and mashed the rest by hand for a chunkier consistency. It is delicious. Thanks for the recipe!
Erren's Kitchen says
I love this soup too, so pleased you enjoyed it Amy 🙂
Julie Boisen says
Love this soup. Doing a diet and fitness challenge and it fit right in! I roasted some of the onions and broccoli to enhance the depth and added kale to give it even more nutritional value and it worked awesome! Yum!
Erren's Kitchen says
I love the idea of adding kale, sounds fantastic, so glad you enjoyed it 🙂