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Creamy Broccoli Soup


Flavorful and deeply satisfying, this soup has a creamy texture that belies the fact that it doesn’t actually contain any cream. Since it is filling and there’s a big meal ahead, we’ve made small portions. Try serving the soup in beautiful shallow bowls or in pretty teacups with small spoons.
If you add 1/4 teaspoon of baking soda to the broccoli while the broccoli is cooking for 20-25 minutes, the broccoli will break down better and you will have the nutty flavor of the broccoli. I also add 3 ounces of low-fat cheddar cheese (white cheddar if possible) and two ounces of Parmesan Cheese during the blending process. After the broccoli is cooked, right before it needs to be blended, I add 2 cups of loosely packed spinach. Adds great flavor & an extra boost of nutrition.

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  • 1 tablespoon oil, olive, extra-virgin
  • 1 large onion, finely chopped
  • 2 cloves garlic
  • 2 pounds broccoli, roughly chopped
  • 1 pinch salt
  • 1 pinch peppercorns, black, freshly ground
  • 5 cups broth, vegetable
  • Juice of 2 lemons
  • 4 small broccoli florets, optional garnish


Servings 4
Preparation time 10mins
Cooking time 10mins
Adapted from


Step 1

Soup can be made up to 3 days in advance and refrigerated in a covered container. It can also be frozen for up to 1 month.

Heat oil over medium heat in a large nonstick saucepan. Add onion and garlic, reduce heat to low, and cook until softened, about 7 minutes. Add broccoli and a pinch of salt and pepper; stir well to coat. Add broth and lemon juice; bring to a simmer. Partially cover, reduce heat to low, and simmer gently until broccoli is very tender, about 25 minutes.

Transfer soup to a blender and purée, in batches if necessary, or use a hand blender. Serve hot, garnished with a small broccoli floret, if desired.

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