Pureed Broccoli Soup

Rating: 4.54 stars
28 Ratings
  • 5 star values: 18
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

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.

EatingWell Test Kitchen
Source: EatingWell Magazine, Soup Cookbook

Gallery

Read the full recipe after the video.

Recipe Summary

total:
45 mins
Servings:
4
Nutrition Profile:
Low-Calorie
Egg Free
Gluten-Free
Nut-Free
Soy-Free
Healthy Immunity
Nutrition Info
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Ingredients

Directions

  • 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.

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  • 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.

  • 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.

Tips

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 Facts

Serving Size: about 2 cups
Per Serving:
160 calories; protein 8.7g; carbohydrates 16.5g; dietary fiber 5.4g; sugars 3.6g; fat 8.5g; saturated fat 2.8g; cholesterol 7.6mg; vitamin a iu 2342.4IU; vitamin c 95.3mg; folate 162.4mcg; calcium 85.2mg; iron 1.6mg; magnesium 38.2mg; potassium 698.9mg; sodium 434.2mg; thiamin 0.1mg.
Exchanges:

2 1/2 vegetable, 1 1/2 fat
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Reviews (22)

Read More Reviews
28 Ratings
  • 5 star values: 18
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Christine
Rating: 5 stars
03/12/2019
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? Read More
EatingWell User
Rating: 5 stars
09/21/2013
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 Read More
Katherine Brennan
Rating: 5 stars
02/28/2019
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. Read More
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EatingWell User
Rating: 3 stars
05/21/2012
Yummy! Might have been user error but my batch separated a lot. I like the chunkiness so I didn't have a problem with draining some of the broth. Pros: Delicious especially for how healthy it is Cons: Consistency isn't quite right Read More
Kim
Rating: 5 stars
01/04/2019
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. Read More
jong
Rating: 4 stars
01/05/2018
Very good Light receipe!! Will make again... Read More
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Rachel Crawford
Rating: 5 stars
01/16/2017
This is very good. Did not add the water or half and half. It's delicious! Read More
Andrew Nitram
Rating: 4 stars
07/30/2017
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? Read More
avasq726
Rating: 5 stars
11/16/2017
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! Read More
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