Photo:Photographer: Brie Goldman, Food Stylist: Holly Dreesman, Prop Stylist: Gabriel Greco
Photographer: Brie Goldman, Food Stylist: Holly Dreesman, Prop Stylist: Gabriel Greco
Active Time:45 minsTotal Time:45 minsServings:4Yield:4 servings, about 2 cups eachJump to Nutrition Facts
Active Time:45 minsTotal Time:45 minsServings:4Yield:4 servings, about 2 cups each
Active Time:45 mins
Active Time:
45 mins
Total Time:45 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings, about 2 cups each
Yield:
4 servings, about 2 cups each
Jump to Nutrition Facts
Jump to recipe
How to Make Broccoli Soup
Making broccoli soup is easy, and once you’ve got the formula down, you canturn virtually any veggie into a creamy soup. Here’s how to get started:
Build the Flavor
Add the Broccoli
Broccoli stems and florets are used in the easy broccoli soup. One medium to large broccoli crown will offer enough broccoli to make 8 cups chopped. Your pieces of florets and stems should all be cut to roughly the same size so they cook evenly. To save time, you can use precut broccoli florets. We don’t recommend using frozen broccoli here as the flavor can get watered down. The broccoli cooks in a combination of broth and water. This combination isan easy way to cut down on sodium, which is typically high in soups.
Blend the Soup
Once the veggies are nice and soft, it’s time to blend the soup. It’s important not to overfill your blender. Blend the soup in batches if it fills more than two-thirds of the blender. Take out the center piece from the blender top and place a clean kitchen towel over the hole to allow the steam to vent (and prevent burns). Blending the soup well gives it a creamy texture without cream, but if you want a more rich soup, you can add a half cup of half-and-half after it’s blended.
Is Pureed Broccoli Soup Vegetarian?
It can be! Chicken broth adds the most savory flavor, but vegetable broth or “no-chicken” broth works well too. If you’re opting for a vegetarian soup, then chicken-flavored broth, a vegetarian broth despite its name, is preferable to vegetable broth 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.
Can I Make Pureed Broccoli Soup Ahead?
Yes! This soup is the perfect grab-and-go lunch. Cover and refrigerate the soup for up to 4 days or freeze it for up to 3 months.
Cook Mode(Keep screen awake)Ingredients1tablespoonbutter1tablespoonextra-virgin olive oil1medium onion, chopped1 stalk celery, chopped2clovesgarlic, chopped1 teaspoon chopped fresh thyme or parsley8 cups chopped broccoli (stems and florets)2cupswater4cupsreduced-sodium chicken broth, “no-chicken” broth or vegetable broth½cuphalf-and-half (optional)½teaspoonsaltFreshly ground pepper, to taste
Cook Mode(Keep screen awake)
Ingredients
1tablespoonbutter
1tablespoonextra-virgin olive oil
1medium onion, chopped
1 stalk celery, chopped
2clovesgarlic, chopped
1 teaspoon chopped fresh thyme or parsley
8 cups chopped broccoli (stems and florets)
2cupswater
4cupsreduced-sodium chicken broth, “no-chicken” broth or vegetable broth
½cuphalf-and-half (optional)
½teaspoonsalt
Freshly ground pepper, to taste
DirectionsHeat 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.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.Photographer: Brie Goldman, Food Stylist: Holly Dreesman, Prop Stylist: Gabriel GrecoPuree 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.Photographer: Brie Goldman, Food Stylist: Holly Dreesman, Prop Stylist: Gabriel GrecoOriginally appeared: EatingWell Magazine, Soup Cookbook
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.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.Photographer: Brie Goldman, Food Stylist: Holly Dreesman, Prop Stylist: Gabriel GrecoPuree 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.Photographer: Brie Goldman, Food Stylist: Holly Dreesman, Prop Stylist: Gabriel Greco
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.
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.
Originally appeared: EatingWell Magazine, Soup Cookbook
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Nutrition Facts(per serving)160Calories9gFat17gCarbs9gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Hilary Meyer
