“Cream” of Broccoli Soup

by Michele Pesula Kuegler | April 1st, 2013 | Recipes, Soups & Stews

cream of broccoli soupI love having soup in the winter.  Eating something piping hot is a quick way to warm my constantly cold fingers and toes.  If made correctly, it also makes a nice, healthy, and quick lunch.  Eaten with a piece of flatbread or a few crackers, it is a tasty, filling meal.

Throughout the past winter, I have made an assortment of soups: simple vegetable soups (a combination of fresh and frozen vegetables and broth), squash soup in a variety of iterations, and most recently cream of broccoli soup.  This recipe fell into my lap rather accidentally.  Seeing that we had neither squash nor vegetable broth on hand, I wasn’t sure what soup to make.  However, I found a container of leftover steamed broccoli in the fridge, which led me to consider a new option.

I like soups that are lighter but have some texture.  I figured if I puréed most of the broccoli it would give the soup a thicker consistency without needing to add cream.  Plus, by puréeing the broccoli, I could increase the amount of broccoli I would use.  Leaving a little broccoli to be added in bite-sized pieces would give the soup a little texture and bite.

This soup is a handy recipe to have on hand.  It is quick to make, healthy, and delicious.  The next time you need a 5-minute meal, this soup is worth a try.


“Cream” of Broccoli Soup


  1. 1 cup vegetable broth*
  2. 1-1/4 cup steamed broccoli**
  3. 1/4 skim milk
  4. 1-1/2 tsp. cornstarch
  5. garlic salt
  6. pepper
  1. In a blender, combine 1 cup broccoli and broth. (If using a smaller blender, such as the Magic Bullet, you may need to do this in batches.)
  2. Purée until smooth.
  3. Transfer to a small pot over medium heat.
  4. Stir occasionally. In the meantime, combine milk and cornstarch in a small bowl. When soup begins to simmer, add cornstarch mixture and bring to a gentle boil, stirring frequently.
  5. Reduce heat. Add remaining 1/4 cup broccoli, cut into bite-sized pieces, and season with garlic salt and pepper to taste.
  6. Serve immediately.
  1. *Chicken broth can be used. Also, bouillon made into 1 cup of broth can be used.
  2. **Frozen broccoli that has been defrosted can be used.
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