This low-fat version of cream of broccoli soup is a silky, smooth scrumptious soup that has a creamy consistency without any added cream.
Serve this soup along side warm garlic bread for a little indulgence.
Easy Broccoli Soup
This flavorful soup is simplicity at it’s finest. With only five ingredients, you can have a wonderful, creamy soup that’s packed full of flavor.
It’s super simple to prepare and on the table in just 30 minutes! What more can you ask for?
Why This Recipe Works
The simplicity of the ingredientsmakes the broccoli the star of the dish.
Using potatoes to thicken the soup gives it a silky smooth creamy consistency.
Health Benefits of Broccoli
Broccoli is a low-calorie source of fiber and it’s also rich in many essential vitamins and minerals. A cup of cooked broccoli has just as much vitamin C as an orange, and it’s also a good source of B vitamins beta-carotene, iron, magnesium, potassium, and zinc.
Deliciously Healthy Broccoli Soup
This low-fat recipe makes a silky, smooth scrumptious soup that has a creamy consistency without any added cream.
And at under 300 calories per serving, you can have delicious soup without the guilt!
Broccoli Buying Guide
Look for bright green broccoli with firm stalks.
Avoid woody Stems that get chewy when cooked.
Avoid yellowing florets. This indicates it has gone past the stage of desirable freshness.
Choose broccoli with compact florets. The more open the florets, the older it is.
How To Make Broccoli Soup From Scratch
Saute chopped onion until translucent, add broccoli, potato, stock, salt, and pepper. Simmer until the mixture is soft enough to blend. Puree until smooth, and serve hot topped with a handful of shredded cheddar cheese.
Step By Step Instructions
Cut the broccoli into florets and the stem into small peices.
Melt the margarine or olive oil in a heavy medium pot over medium-high heat. Add the onion, and saute until onion is translucent about 5 minutes.
Add the stock.
Add the Broccoli, potatoes, and seasoning.
Bring to a boil, cover, lower the heat and simmer for 15 minutes or until soft enough to puree.
Remove a cup of the liquid and set aside. Using a stick blender (a food processor or blender can also be used) blend the soup to your desired constancy (adding some of the stock a bit at a time if necessary).
Serve hot.
Serve blended for a healthy, low fat meal.
Or serve topped with shredded cheese for a bit of indulgence.
Vegan Cream of Broccoli Soup
Making this recipe vegan is super simple as it’s creamy without adding cream. Just use olive oil instead of butter, vegetable stock, and vegan cheese to top.
Erren’s Top Tips
If using a blender or food processor to puree the soup, let the soup cool before transferring to avoid injury.
For added flavor, try adding garlic when browning the onions.
Salt like you mean it. Seasoning is the key to the perfect soup. Salt gradually and taste as you go.
FAQs
Can Broccoli Soup Be Frozen?
Broccoli Soup freezes really well (Allow it to cool before freezing and be careful not to leave it at room temperature for over an hour to avoid bacteria). Then portion the Broccoli soup into freezer-safe bags or containers.
How Long Can Broccoli Soup Be Stored In The Refrigerator?
Stored in an airtight container, it can be stored in the refrigerator for up to 3 days.
What can I substitute for cream of broccoli soup?
This recipe uses potatoes instead of cream to add a creamy consistency.
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Let’s Make Creamy Broccoli Soup
Move over Cream of Broccoli Soup -This recipe for Healthy Creamy Broccoli Soup is a no cream version with the indulgent flavor and no guilt.
Prep10 minutesminutes
Cook20 minutesminutes
Total30 minutesminutes
Ingredients
2tablespoonsolive oil or low-calorie margarine
1½poundsfresh broccoli
1large onionchopped
1large potatopeeled & quartered
Salt and freshly ground black pepper
4cupschicken or vegetable stock
Shredded cheddar cheeseor vegan cheese (optional)
Instructions
Melt the margarine in a heavy medium pot over medium-high heat. Add the onion, and saute until onion is translucent about 5 minutes.
Add the broccoli, potato, chicken stock, salt, and pepper. Bring to a boil.
Reduce the heat and simmer for 15 minutes or until the vegetables are soft enough to blend.
Remove a cup of the liquid and set aside.
Using a hand/stick blender blend the soup to your desired consistency (adding some of the stock a bit at a time if necessary).
Serve hot topped with a handful of shredded cheddar cheese.
Update Notes: This recipe was originally posted in 2014, but was published again in 2018 to include step by step directions, nutritional information, and new photos.
Reader Interactions
Jeannie notes.. Above is curated for evaluation and recommendation from errenskitchen.com
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