Creamy Broccoli Soup

Forgive me, but I’m on on a soup roll.  After satisfying myself that Creamy Cauliflower Soup makes a terrific cold drink on a hot summer day as well as, I’m sure, a fabulous hot soup on a cold winter day, I turned to broccoli and gave it the purée treatment.  Voilà!  An equally delicious, refreshing, filling, and easy-to-make soup.

The photo is of my lunch today—Creamy Broccoli Soup, with soy milk swirled in, and a piece of Sweet Quinoa Cornbread. Yum!


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Cooking tip for making a thick and creamy soup: The correct amount of broth is tricky because vegetables often shrink and also contain their own liquids.  To ensure that the soup will not be too thin, remove 1-2 cups of broth after the cooking is finished and before you start blending.  After a first blend, you’ll know if it needs more broth.  Add in ¼ cup increments until you reach the desired creaminess.


  • 2 bunches of broccoli, washed, trimmed, and chopped into big chunks
  • 6 cups of chicken broth (vegetables can be above the water line; they will reduce while cooking)
  • 2 medium yellow onions, chopped into big chunks
  • 1 tbsp. minced garlic
  •  Salt, to taste


  1. Combine all ingredients in a large pot.
  2. Bring to a boil and then simmer for 30 minutes.
  3. Before blending, remove 1 cup of liquid and hold in reserve.
  4. Purée soup with a hand blender or in a processor until smooth.  If the purée is too thick for your taste, add the 1-2 cups of liquid held in reserve.  (If not, you can throw away the liquid or save it as a vegetable broth.)
  5. Put container of soup in the refrigerator until cold.
  6. Pour out a glass and, if you prefer, mix in a tablespoon of goat yogurt or soy milk.

For Weight Watchers: Unless you’ve added a “countable” amount of yogurt or milk, any size serving is 0 points on the Points and PointsPlus plans.

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