Best creamy broccoli soup recipe

Photo: Eric Bernstein; Food moderator: Brock Kesson

Bye Bye Canned Soup, a healthy homemade cream of broccoli soup is here to save dinner time. This deep green steamed bowl is thickened with starchy russet potatoes and becomes extra silky with a thick cream. (If you prefer a dairy-free version, try coconut cream or almond milk instead.) Serve with toasted bread covered with butter. Looking for more healthy soup? Try chickpea noodle soup, quinoa vegetable soup, or roasted pumpkin soup.

Use this recipe as a template for other creamy vegetable soups. Replace the broccoli with equal parts asparagus or peas (or a combination of the two).

Pro tip: Instead of getting rid of the woody stem of broccoli, you’ll be using the entire head. After cutting the florets, you’ll use a vegetable peeler to peel the stems and then chop them into coins. (Because they are more fiber than fluffy crowns, the stems should be much thinner than the florets.) Not only is this a more cost-conscious cooking method, it reduces food waste, which is good for the planet.

The soup will keep in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Announcement – Continue reading below




Preparation time:





total time:





1 tbsp.

Extra virgin olive oil


Large shallot, thinly sliced


small wine potatoes (about 5 ounces), peeled and cut into 1/2-inch pieces

Freshly ground black pepper

2 c.

Low sodium chicken broth

1/2 c.

Heavy cream, plus more for drizzling

2 tbsp.

Fresh lemon juice with wedges for serving

This Ingredient Shopping Module is created and maintained by a third party, and is imported on this page. You may be able to find more information about this and similar content on their website.

  1. Separate the broccoli stalks from the crowns. Peel the stems and thin slices. Cut the crowns into 1-inch florets, and you should have about 8 cups of chopped broccoli.
  2. In a large, heavy saucepan over medium heat, melt the butter, then stir in the oil. Cook shallots, stirring, until softened, 3 to 4 minutes. Add broccoli, potatoes, 1 teaspoon salt and a pinch of black pepper and cook, stirring occasionally, until broccoli is bright green, about 5 minutes. Add broth and 2 cups of water. Cover and simmer over medium-low heat until broccoli and potatoes are very tender, 10 to 15 minutes. Let it cool for 5 minutes.
  3. Using an immersion blender or in a standard blender, puree the soup with another cup of water (work in batches if necessary). Return to saucepan, stir in cream, then heat over low heat, loosening with more water if necessary.
  4. Stir in lemon juice. Season with salt and black pepper. Spray more cream. Served with lemon slices on the side.

This content was imported from {embed-name}. You may be able to find the same content in another format, or you may be able to find more information, on their website.

Creamy Broccoli Soup

Photo: Eric Bernstein; Food moderator: Brock Kesson

This content is created and maintained by a third party, and is imported into this page to help users provide their email address. You may be able to find more information about this and similar content at

Announcement – Continue reading below

Leave a Reply

Your email address will not be published.