Pureed Broccoli Soup

Pureed Broccoli Soup

24 Reviews
From: EatingWell Magazine, Soup Cookbook

Try this easy broccoli soup alongside grilled cheese sandwiches or as a starter for a simple supper.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 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.

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 24

March 16, 2018
profile image
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
profile image
By: jong
Very good, Light receipe!! Will make again...
November 16, 2017
profile image
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
profile image
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
profile image
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!
July 15, 2017
profile image
By: Dianne
This is a simply yummy soup, creamy without the milk. I used a little cream as it is lactose free, but would have been just as good without. Did not make any other changes. Great for a quickie light meal. This will become a standard for me.
May 17, 2017
profile image
By: LeAnn Fanning Knoles
Yum! Didnt have cream, but i had cheddar cheese. Also had some ham, so i chopped some and added with a cup or so of grated cheese. Took other's advice and upped the garlic, both parsley and thyme. Added a pich of cayenne. Didn't purree completely, left some chopped broccoli chunkys. Yum!
May 07, 2017
profile image
By: Steph
I just made this soup. I was short 2 cups of broccoli so i substituted cauliflower. I filled the recipe exactly. Half n half used. I usually don't add the cream element when it is optional but as a first timer with this recipe i decided to. I like it but i think I'll use more broth instead of the water. And more herbs and salt ( or maybe parmesan). It needs a a little more wow! Red pepper flakes sound good to add as,well.
March 28, 2017
profile image
By: JennaZav
I left the salt and cream out. Beautiful and easy, will make this again for sure.
More Reviews