Pureed Broccoli Soup

Pureed Broccoli Soup

16 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

for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 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.
  • 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 16

March 28, 2017
profile image
By: JennaZav
I left the salt and cream out. Beautiful and easy, will make this again for sure.
February 08, 2017
profile image
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
profile image
By: Rachel Crawford
This is very good. Did not add the water or half and half. It's delicious!
January 03, 2015
profile image
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
November 12, 2014
profile image
By: EatingWell User
Absolutely wonderful! Made a few tweaks. Made this totally vegan...no butter or half & half...used veg broth...caramelized the onions (do this, it makes a huge difference in flavor)...doubled garlic. And added smoked paprika to each bowl as I ate it...which for me took this from really good to amazing. The broccoli flavor wasn't a strong note the first day, but became more noticable the following days...though still subtle in my opinion. I used a vitamix to blend after making sure everything was soft, which resulted in a luxuriously creamy soup. WONDERFUL! Am thinking of doubling the broccoli & pulling the extra amount before blending...then adding it back after, for some texture. Just to try it that way. I think this might be tasty over pasta, grain or rice. Pros: healthy whole food, easy, fairly quick
March 24, 2014
profile image
By: EatingWell User
Good but nor very brocolly -ish - flavor are healthy but somewhat off to me. Ok green soup -- would like more punched -up flavor to encourage the brocolli flavor. Pros: QUick and easy, Cons: Not much brocolli flavor - needs additional flavors & stronger veg or chicken broth/more garlic
September 21, 2013
profile image
By: EatingWell User
Modified and was amazing! I modified this recipe a bit because I like to make bigger batches, to last a whole week. I used 32 oz of frozen broccoli, and added 1 bunch of kale and 1 chopped carrot to the base. I increased the chicken broth to 8 cups and used 4 garlic cloves and 2 onions for increased flavor. I also used both fresh thyme and parsley. The flavor is amazing - I made a spicy turkey sausage to add on top of the soup, and the combo is over-the-top. With the meat, kale, and additional broccoli this soup is very filling and still healthy. Pros: EASY Cons: None
August 12, 2013
profile image
By: EatingWell User
Omit water Delicious! I made it as the recipe stated but left out the water. The consistency & seasonings were perfect. I didn't even add the half-and-half; it really didn't need it.
December 07, 2012
profile image
By: EatingWell User
EXCELLENT very filling and heartwarming soup, must for veggie lovers! i didn't add celery, thyme or half and half and it still tasted great (my veg stock did have bay leaf, clove and ginger) Pros: filling, great taste Cons: Nothing