Pureed Broccoli Soup

Pureed Broccoli Soup

28 Reviews
From: EatingWell Magazine, Soup Cookbook

In this easy broccoli soup recipe, broccoli cooks together with onions, celery, garlic and fresh herbs and is puréed into a delicious creamy soup. Try this healthy broccoli soup alongside grilled cheese sandwiches or as a starter for a simple dinner.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 tablespoon butter
  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, chopped
  • 1 stalk celery, chopped
  • 2 cloves garlic, chopped
  • 1 teaspoon chopped fresh thyme or parsley
  • 8 cups chopped broccoli (stems and florets)
  • 2 cups water
  • 4 cups reduced-sodium chicken broth, “no-chicken” broth (see Note) or vegetable broth
  • ½ cup half-and-half (optional)
  • ½ teaspoon salt
  • Freshly ground pepper to taste


  • Active

  • Ready In

  1. Heat butter and oil in a Dutch oven over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and thyme (or parsley); cook, stirring, until fragrant, about 10 seconds.
  2. Stir in broccoli. Add water and broth; bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook until very tender, about 8 minutes.
  3. Puree the soup in batches in a blender until smooth. (Use caution when pureeing hot liquids.) Stir in half-and-half (if using), salt and pepper.
  • To make ahead: Cover and refrigerate for up to 4 days or freeze for up to 3 months.
  • Note: Chicken-flavored broth, a vegetarian broth despite its name, is preferable to vegetable broth in some recipes for its hearty, rich flavor. Sometimes called “No-Chicken Broth,” it can be found with the soups in the natural-foods section of most supermarkets.
  • Read more: Got Extra Veggies? Turn Them Into Pureed Soup with This Simple Formula

Nutrition information

  • Serving size: about 2 cups
  • Per serving: 160 calories; 8 g fat(3 g sat); 5 g fiber; 17 g carbohydrates; 9 g protein; 162 mcg folate; 8 mg cholesterol; 4 g sugars; 2,342 IU vitamin A; 95 mg vitamin C; 85 mg calcium; 2 mg iron; 434 mg sodium; 699 mg potassium
  • Nutrition Bonus: Vitamin C (158% daily value), Vitamin A (47% dv), Folate (40% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 2½ vegetable, 1½ fat

Reviews 28

March 12, 2019
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By: Christine
Really nice. I added some fresh spinach, turmeric and ginger. It didn't make much of a difference to the already-delicious flavor, but why not make a healthy soup even healthier?
February 28, 2019
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By: Katherine Brennan
Excellent recipe! Definitely agree with others that it is a bit bland, but I took "add pepper to taste" to heart and put a TON of pepper in it. I also used sour cream instead of half and half.
February 13, 2019
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By: Jennifer
This was delicious! I added 2 carrots, didn't use water and used vegetable broth. No cream was needed as it was already creamy. This was soup was perfect for our snowy Seattle February and a great use of the abundance of broccoli my husband had left over from his catering event. I will be making this again.
January 04, 2019
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By: Kim
This was so tasty! I will admit to a couple changes though. I roasted the broccoli (drizzled with a little olive oil and salt) at 425 for about 15 minutes before adding it to the soup. I thought I was going to half the recipe so I cut the broth (homemade turkey bone broth) down to 3 cups and didn't add water. The broccoli had wilted so much that I ended up roasting 8 cups. I left the broth at 3 cups and only added an extra 1/2 cup water. I think it would have been too soupy if I'd added the full 6 cups of liquid. I also put in a pinch of smoked paprika and a few shakes of chipotle Tabasco sauce. I didn't add the cream - it didn't need it (it was so creamy that my husband assumed I'd added it). I pureed in my blender and it was delicious!! I will definitely make again.
March 16, 2018
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By: Patricia Sette
I doubled this and it made what I call a "vat," so I can freeze portions, but nonetheless, the day will come when I run out and yes, I'd make it again. In order to make it qualify for our Friday night dinners in Lent, I used vegetable broth in place of the chicken broth and water, and it was very tasty indeed. The cream I'd bought for this recipe will have to be put to other use, as it's so good without it, it requires no further tampering. I
January 04, 2018
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By: jong
Very good, Light receipe!! Will make again...
November 16, 2017
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By: avasq726
Delicious Soup!! I’ve been looking for a simple yet delicious broccoli soup for cravings and this one was perfect! I used vegetable broth and carrots instead of celery because it was what I had on hand. I also added rosemary instead of thyme, personal preference, and didn’t add any cream since I had an upset stomach. Let me tell you even with all the changes, it was still so rich and delicious. Perfect vegan version. I plan to add cream and cheddar to my next batch, this recipe can be tweaked to your preference and still work!
July 29, 2017
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By: Andrew Nitram
This nice. I not have parsley, so using rocotos instead. Nice power. Please tell, what is Caution I need to add when putting in the tool for making runny? Does it make better?
July 28, 2017
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By: Catherine Watson
I followed the recipe exactly and it was absolutely delicious!!! I used the immersion blender and it was so creamy and velvety. I have saved this recipe and am currently making my second batch. Whenever I have a broccoli soup craving, this will be the one that will be my go-to broccoli soup recipe!
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