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Creamy Broccoli Soup recipe

Creamy Broccoli Soup recipe

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  • Recipes
  • Dish type
  • Soup
  • Vegetable soup
  • Broccoli soup

A quick, creamy, hearty soup.

301 people made this

IngredientsServes: 5

  • 500ml chicken stock
  • 225g fresh broccoli
  • 50g chopped onion
  • 250ml milk
  • 2 tablespoons plain flour
  • 125g grated Cheddar cheese (optional)
  • 1/2 teaspoon dried oregano
  • salt and pepper to taste

MethodPrep:5min ›Cook:20min ›Ready in:25min

  1. Bring stock to the boil. Add broccoli and onion. Cook for five minutes, or until broccoli is tender.
  2. In a separate bowl, slowly add milk to flour, and mix until well blended.
  3. Stir flour mixture into stock mixture. Cook, stirring constantly, until soup is thick and bubbly. Add cheese if desired; stir until melted. Add seasonings and serve.

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Reviews & ratingsAverage global rating:(300)

Reviews in English (239)

Nice recipe, a little bland but would will try again.-28 Jul 2009

this is absolutely gorgeous!!! I changed a few points as I had some left over chicken gravey that I used as part of the stock volume but I will definately be making this a regular dish!!!-02 Apr 2009

by jingo55jo

This was easy. Based on other reviews, I pureed the broccoli/onion base. Then I added some finely chopped red peppers and chicken to give it texture and color. Don't let the soup boil after adding the cheddar- it will separate and you'll end up with something you didn't want.-14 Apr 2006

Recipe Creamy Broccoli Soup

  • Calories: 100
  • Protein: 6 g
  • Total Fat: 0.5
    • Unsaturated Fat: 0.5 g
    • Saturated Fat: 0 g
    • Natural Sugar: 3 g
    • Added Sugar: 0 g

    A creamy and indulgent soup that can help whittle your middle? Yes! My Creamy Broccoli Soup features three belly-fat-blasting ingredients—broccoli, Greek yogurt and onions—to help fight uncomfortable and dangerous visceral fat. Grab your spoon and enjoy!

    • 1 yellow onion, chopped
    • 1/2 cup chopped celery (about 2 stalks)
    • 1 garlic clove, minced (or 1/4 teaspoon garlic powder)
    • 1/4 teaspoon ground black pepper
    • 4 cups reduced-sodium vegetable broth or stock
    • 5 cups roughly chopped broccoli florets (one 12-ounce bag)
    • 1 (15-ounce) can white beans, drained and rinsed (preferably low sodium)
    • 1/4 teaspoon nutmeg
    • 1/2 cup nonfat or low-fat plain Greek yogurt

    Liberally coat a large saucepan with oil spray and warm over medium heat. Add the onions and cook until softened and slightly browned, about 7 minutes.

    Add the celery, garlic, and pepper and cook for 5 more minutes, stirring occasionally. Add more oil spray if the pan becomes too dry.

    Add the broth, cover, and bring to a boil. Add the broccoli and reduce the heat to medium cover and cook for about 5 minutes.

    Add the beans and cook for 5 more minutes uncovered, stirring occasionally. Mix in the nutmeg.

    Place an immersion blender into the soup and blend until the desired consistency is reached, or transfer the soup carefully to a blender or food processor. Add the yogurt for extra creaminess and continue to blend. You can make the soup completely smooth or leave some texture, depending on your preference. Also, you can certainly skip the yogurt if you follow a dairy-free diet (1 cup soup without yogurt is just 90 calories).

    Reviews ( 9 )

    Very Good. Best to Puree until very smooth.

    didn't have a potato, used chicken broth instead of vege, and used low fat milk instead of water. Then threw in a spoon of cornstarch for thickener. Hey is what I had in the cupboard and still came out great.

    Really very good and easy to make. I used a half of a cauliflower instead of the potato and it worked well

    Really yummy! We had this as a first course and we loved it! It didn't look all that appetizing in the photo, so I was going to pass on it but my friend recommended it. I'm so glad we tried it! Cheap, delicious and healthy!

    This soup is pretty good - if you really like broccoli definitely give it a try. I used BirdsEye frozen broccoli florets to reduce the prep time and it still tasted really good. I recommend adding the crushed red pepper - it really gives a subtle kick. I also used a hand mixer to puree rather than a blender (my blender is extremely small). That worked fine.

    I tried this recipe this week. I really like garlic on my broccoli, so I added some of that in while the onions were cooking. I think there is room for even a bit more! This soup is incredible easy to make, I had never done anything like this before. I got nice wheat rolls to eat with it, and dropped in some grated sharp cheddar. It was perfect for lunches - I put it into 4 containers to just grab and take with me to work in the morning.

    Creamy Broccoli Soup

    Ingredients US Metric

    • For the feta cream
    • 3 1/2 ounces organic feta cheese, crumbled
    • 6 tablespoons plain Greek yogurt
    • 1 teaspoon honey
    • 1 tablespoon extra-virgin olive oil
    • For the broccoli soup
    • Olive oil, for frying
    • 2 shallots, finely diced
    • 3 garlic cloves, crushed
    • 2 tablespoons fresh lemon juice
    • 4 cups canned vegetable broth or homemade vegetable stock, plus more to thin
    • 2 medium potatoes (about 14 oz), peeled and finely diced
    • 1 1/4 pounds broccoli florets (6 to 7 cups)
    • A small handful of basil or mint leaves
    • Salt and freshly ground black pepper


    In a blender or food processor, combine the feta, yogurt, honey, and oil, and blend until smooth. Taste and adjust the ingredients accordingly.

    In a deep-sided saucepan over medium heat, add a drizzle of olive oil and fry the shallots, stirring frequently, until they begin to brown, 5 to 6 minutes. Stir in all the remaining ingredients and bring to a boil, then reduce the heat and gently simmer until the vegetables are tender, 10 to 13 minutes. Let cool for at least 10 minutes.

    Transfer the soup to a blender or food processor and blend until smooth or blend directly in the pan with an immersion blender. If the soup is too thick, thin with additional stock until the desired consistency is reached.

    Pour into bowls and top with a drizzle of feta cream. (Both the soup and the feta cream can be refrigerated, separately and tightly covered, for up to 2 days.Gently reheat the soup over low heat before serving.)

    *Vegan Creamy Broccoli Soup

    To make this soup vegan, simply substitute 1/3 cup vegan yogurt mixed with 1 tablespoon nutritional yeast for the feta, swap vegan yogurt for the Greek yogurt, and use agave syrup instead of honey.

    Recipe Testers' Reviews

    Irene Seales

    This creamy broccoli soup is deceptively simple to make but the garlic and shallot along with the feta elevate it. It comes together so easily that I was surprised at how much flavor came through, even though I used “pantry stock” made from vegetable bouillon since I didn’t have fresh stock on hand. I think the generous amount of aromatics really give it the depth it needs.

    While the soup was cooking, I had time to make the feta cream using Fage Greek yogurt and Greek feta. In the food processor, the feta sauce was on the thick side, so I added an extra teaspoon olive oil and it smoothed out nicely. This will likely vary with the brand of yogurt and the feta used. In order to drizzle it in a nice swirl, I put it in a ziplock bag then cut a 1/4 inch off a bottom corner.

    The one item I didn't have was fresh basil or mint, but rather than leave it out, I added some flat leaf parsley. I think some sort of fresh herb is important, both for a fresh note and also to keep the soup bright and not looking too khaki. Adding fresh herbs to the second blender batch confirmed this was worth including.

    This would be a great soup to serve in demitasse cups at a party as it’s both sippable and satisfying. The soup is perfectly creamy and vegan and it is easy to make the cream vegan if preferred.

    Chiyo Ueyama

    We liked this soup very much! It was tasty, the texture was thick and creamy without being heavy, and it was simple to make.

    We tried both the feta cream and the vegan cream (made with almond milk yogurt) and while the vegan version was perfectly fine, we felt that the contrast between the sharp feta and the well-rounded flavor of the soup was more robust and enjoyable. The slight acidity of the lemon was lovely with the salty cheese, too. We also agreed that the soup was delicious by itself, so not having feta in the fridge would not keep me from making the soup again.

    I served the soup with Roasted Caramelized Root Vegetables for an uncomplicated and down-to-earth weeknight dinner.

    Jenny Latreille

    I'm a sucker for cream soups and was surprised to learn that this soup, in fact, isn’t cream-based. The feta cream is a genius touch it adds so much flavor and richness that it takes this soup over the top. I liked the saltiness of it as well as the little bit of sweetness from the honey.

    Even on its own, the soup stood up well to what I was expecting. The addition of potatoes helped to thicken it while adding a heartier winter flavor. We really enjoyed this recipe. I served it with a roasted squash salad and fresh baguette, which made for a satisfying dinner.

    Lydia Brimage

    The soup was pleasant even without the cream although I wanted it to have some creaminess, perhaps because I’m used to making broccoli and stilton soup. The feta cream had a slight tartness which added a contrast to the soup and gave it some creaminess. I would make the soup again.

    If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.


    This is a great recipe, and durable too, since I found I had no vegetable broth and had to use chicken broth, my yogurt was spoiled and had to substitute sour cream, doubled the feta and potatoes, and the dish still got a 󈧎’.

    Love your substitutions on the fly, R Hutcheson. Sometimes, one has to be inventive when in the kitchen and it sounds like all of your changes worked well.

    Health benefits of broccoli

    This creamy soup is low in calories and fat and even people that don't love broccoli have said that they love this soup. If one of your goals is to get extra vegetables in to your diet, then this is a recipe for you to try. It really doesn't feel like you are eating vegetables.

    Superfood is a bit of a buzz food that is thrown around, but there is no denying that broccoli is nutrient dense. It's a great source of vitamins A, B1, B2, B3, B6 and K, as well as iron, zinc and fibre, which can support digestive health.

    Did you know that broccoli is also a good source of protein, although an incomplete one.

    You could add even more veggies by throwing some spinach or kale in there too. It would give it even more of a vibrant green colour too, not to mention a vitamin boost.

    How to Thicken The Broccoli Cauliflower Soup

    This soup turns out with a pretty normal consistency. However, I like my soup to be on the thicker side, so I add 4 cups of steamed cauliflower and puree it with a little salt and butter. I just add this puree to the soup and it’s a fantastic, guilt-free way to thicken it up nicely sans extra calories. Feel free to add other extra veggies (extra broccoli is fantastic, too).

    And if you want to change the seasoning or flavor, try adding a totally different veggie. Corn and/or potatoes would also be a great addition to the broccoli cauliflower soup.

    Go crazy, make this soup to your family’s liking. Keep tasting the soup as you go along. I usually add a little more cheese, too, because really, you can’t go wrong with adding more cheese!


    Liberally coat a large saucepan with nonstick cooking spray and warm over medium heat. Add the onions and cook until softened and slightly browned, about 7 minutes. Add the celery, garlic, and pepper and cook for 5 more minutes, stirring occasionally. Add more cooking spray if the pan becomes too dry.

    Add the broth, cover, and bring to a boil. Add the broccoli and reduce the heat to medium cover and cook for about 5 minutes.

    Add the beans and cook for 5 more minutes uncovered, stirring occasionally. Mix in the nutmeg.

    Place an immersion blender into the soup and blend until the desired consistency is reached, or transfer the soup carefully to a blender or food processor.

    Add the yogurt for extra creaminess and continue to blend until the soup reaches your desired consistency.

    How to make cream of broccoli soup

    It's so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:

    1. In a large saucepan, add the chicken stock, salt and pepper, and spices.

    2. Add the broccoli. Bring to a boil, then simmer until very tender, 10-15 minutes.

    3. Turn the heat off. Using an immersion blender, blend the soup until smooth.

    4. Stir in the heavy cream and the Parmesan. Cook just until heated through, and serve.

    • Serve the bowl of warm soup as an appetizer. And serve it with some croutons or warm crusty bread or make garlic herb focaccia bread, healthy dinner rolls on the side for added deliciousness.
    • It also goes well with a homemade chicken sandwich or Italian veggie sandwich or black bean burger.
    • You can also pair it with many pasta dishes such as veggie pasta salad, sweet potato gnocchi viz.,

    Recipe Summary

    • 2 large heads broccoli (3 1/2 pounds total), stems peeled
    • 2 tablespoons unsalted butter
    • 3 tablespoons extra-virgin olive oil
    • 1 large onion, coarsely chopped
    • 1 quart low-sodium vegetable broth
    • 4 cups water
    • Salt and freshly ground pepper
    • 1/2 cup heavy cream
    • 1/2 cup milk

    Separate the broccoli stems from the heads. Measure out 3 cups of small florets and reserve. Coarsely chop the remaining broccoli. In a large pot, melt the butter in 1 tablespoon of the olive oil. Add the onion, cover and cook over low heat, stirring occasionally, until softened, about 5 minutes. Add the coarsely chopped broccoli to the pot along with the broth and water and bring to a boil. Cover and simmer over low heat until the broccoli is tender, about 20 minutes. Add 2 cups of the reserved florets, cover and simmer until barely tender, about 5 minutes.

    Meanwhile, in a small skillet, heat the remaining 2 tablespoons of olive oil. Add the remaining 1 cup of florets and season with salt and pepper. Cover and cook over moderate heat until richly browned, about 6 minutes.

    Working in batches, puree the soup in a blender until very smooth. Transfer the soup to a clean saucepan. Stir in the cream and milk and bring to a simmer over moderate heat, stirring a few times. Season the soup with salt and pepper and ladle into bowls. Garnish with the sautéed florets and croutons and serve.