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Cream of Broccoli Soup


Points Plus Value: 4 Points

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  • 1 medium onion(s), chopped
  • 1 clove(s) (medium) garlic clove(s), minced
  • 2 pound(s) broccoli, tough ends removed, stems and florets chopped
  • 4 small white potatoes, cubed
  • 4 cup(s) fat-free chicken broth, or vegetable broth
  • 1 cup(s) fat-free evaporated milk
  • 1/2 tsp hot pepper sauce, or to taste
  • 1/4 tsp table salt, or to taste
  • 1/4 tsp black pepper, or to taste


Servings 4


Step 1

1. Combine onion and garlic in a 2-quart saucepan with 1/4 cup of water. Simmer until onion is soft, about 10 minutes; spoon vegetables into a large pot.

2. Add broccoli, potatoes, and broth to pot; bring to a boil over high heat. Once soup boils, reduce heat and simmer until broccoli is soft but still green, about 8 minutes. Do not cover pot while broccoli is cooking or it will turn gray.

3. Remove soup from heat; puree until smooth in batches in a blender (be careful not to splatter hot liquid) or puree in pot using an immersion blender. Add evaporated milk and hot pepper sauce to soup; season to taste with salt and pepper. Yields about 1 3/4 cups per serving.


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