This simple and healthy cream of broccoli soup recipe gets its flavor from a mixture of aromatic vegetables, including leeks and celery. Using an immersion blender (or regular blender) gives it a smooth, creamy texture. Enjoy this easy homemade cream of broccoli soup as a comforting appetizer or pair it with a sandwich or salad for lunch or dinner. Source:, November 2019

Marianne Williams


Ingredient Checklist


Instructions Checklist
  • Melt butter in a large saucepan over medium-high heat. Add leeks and celery; cook, stirring occasionally, until softened, 6 to 8 minutes. Add garlic; cook, stirring constantly, until fragrant, about 1 minute.

  • Add broccoli and broth; bring to a boil. Reduce heat to medium; cover and cook until the broccoli is tender, about 12 minutes. Stir in thyme and salt. Puree the soup with an immersion blender until smooth, about 2 minutes. (Alternatively, transfer soup, in batches if necessary, to a blender. Remove center piece of blender lid to allow steam to escape; secure lid on blender. Place a clean kitchen towel over opening in lid. Process until smooth, about 2 minutes. Use caution when blending hot liquids.) Add half-and-half and process just until incorporated, about 15 seconds. Serve immediately, topped with chives.

Nutrition Facts

157 calories; total fat 10.4g 16% DV; saturated fat 6.3g; cholesterol 29mg 10% DV; sodium 351mg 14% DV; potassium 441mg 12% DV; carbohydrates 13.4g 4% DV; fiber 3.5g 14% DV; sugar 6g; protein 4.7g 9% DV; exchange other carbs 1; vitamin a iu 3712IU; vitamin c 93mg; folate 91mcg; calcium 126mg; iron 2mg; magnesium 38mg; thiaminmg.

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Rating: 5 stars
I love the depth of flavor leeks give this creamy broccoli soup. Read More