Pureed Broccoli Soup

Pureed Broccoli Soup

21 Reviews
From: EatingWell Soups Special Issue April 2016

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

Ingredients 8 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

Preparation

  • 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.
  • Make Ahead Tip: 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 1 cup
  • 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; 0 g added 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: 1 vegetable, 1 fat

Reviews 21

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!
July 15, 2017
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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
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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
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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
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By: JennaZav
I left the salt and cream out. Beautiful and easy, will make this again for sure.
February 08, 2017
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By: amy
So. Good. Mine turned out just like the photo! I omitted salt and pepper. I don't add salt to anything. Food doesn't need it. :) I used an immersion blender in the pot to blend the soup to perfection. Tasted amazing. I had some carrot and sweet potatoe purée left over- I added it in and - even better!!!! I also added 1/2 cup 35% cream. This recipe is a winner! The liquid level was perfect.
January 16, 2017
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By: Rachel Crawford
This is very good. Did not add the water or half and half. It's delicious!
January 03, 2015
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By: EatingWell User
Super easy and delicious! I just finishing making and eating this delicious soup! I had all the ingredients on hand, as I'm sure most people would since they are kitchen staples. I used fresh broccoli, fresh thyme and dried parsley, plus I used both white and black pepper to amp up the spice a bit. I didn't use any water and the texture came out beautifully - nice and velvety. I did opt for the half and half, but I think it would have been just as good without. It turned out PERFECT and I can't wait for leftovers! Pros: Easy, Delicious, Used Whole Foods, Affordable Ingredients
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