This cream of broccoli soup is a shockingly easy and delicious soup. It’s ready in just 25 minutes and is so flavorful, you wont even believe it doesn’t have cream. So simple, yet so yummy!
If you’re like me, you usually have at least a head or two of fresh broccoli sitting in your fridge. Broccoli is amazingly easy to cook, roast, stir fry, and is also delicious and kid-friendly.
Hence the constant broccoli taking up residence in my lower left-hand refrigerator veggie drawer. It’s a perfect clean eating staple.
Then, one day, it was cold outside and I wanted soup. A creamy, satisfying, and healthy soup.
So, I looked into the fridge and found crickets.
Eww…not literally… I mean I looked and there wasn’t anything that looked like I could turn it into a soup.
You get I didn’t actually see crickets in my fridge, right? I sure hope so. Because that would be just not right.
I opened my lower left-hand drawer and, sure enough, saw the broccoli and decided to go for it.
I mean, why not? Broccoli is good. Soup is good. Let’s do this!
All I needed was a couple carrots, a half and onion, and a few other easy refrigerator staples and I was set.
I was gonna make me some tasty easy HEALTHY cream of broccoli soup, baby!
Yes, I get excited by such things. It’s my thing.
Speaking of my thing, I also wanted the broccoli soup to be healthy so I replaced any heavy cream with plain greek yogurt plus a small touch of grated parmesan.
The greek yogurt is amazing in this recipe – it rounds out the flavors and makes it a richer, creamier broccoli soup – you don’t even miss any cream.
How To Freeze Cream of Broccoli Soup
This recipe will keep nicely in the fridge for 4-5 days and reheats well. But, if you’re looking to freeze this soup, here are some tips.
- Allow to cool completely before freezing.
- Freeze in covered airtight containers or gallon freezer bags.
- To prevent the soup from curdling (because of the yogurt), stir well and frequently when reheating.
How To Make Cream Of Broccoli Soup Vegan
This recipe uses parmesan cheese and plain greek yogurt, but it can easily be made into a vegan cream of broccoli soup. Instead of parmesan cheese, you can use nutritional yeast or just omit entirely. Instead of the greek yogurt, you can either omit entirely or use a plain non-dairy yogurt or nut milk to make the texture a little creamier.
How To Make Cream of Broccoli Soup Healthy
We’ve probably all had the canned version of cream of broccoli. It’s creamy. It’s smooth. It’s loaded with salt, cream, and unnecessary fats. The good news is that it’s super easy to make a DELICIOUS smooth, creamy, and flavorful cream of broccoli soup at home, and in just 25 minutes. To make this soup healthy, we start with fresh veggies for lots of flavor and nutrients.
We also get the creamy, smooth texture by blending everything together in the pot — including the broccoli, carrots, and onions. Pureed, this creates a deliciously smooth texture that doesn’t need any cream. We use low sodium vegetable broth (or chicken broth, if not vegetarian or vegan) instead of heavy cream.
Finally, to add a touch of tartness and creamy texture, we add some plain greek yogurt. This adds protein to the soup plus several other nutritional benefits to the soup. This cream of broccoli might taste indulgent and filling, but it’s a great healthy soup recipe for sure.
Easy Cream Of Broccoli Soup
This cream of broccoli soup is a shockingly easy and delicious soup. It's ready in just 25 minutes and is so flavorful, you wont even believe it doesn't have cream. So simple, yet so yummy!
- 1 tbsp olive oil
- 1/2 yellow onion, diced
- 2 carrots, diced
- 2 heads broccoli crowns (roughly 8 cups), chopped
- 3 cups vegetable broth (can also use chicken stock if not vegetarian/vegan)
- 1 tsp sea salt
- 1/2 tsp ground black pepper
- 1/3 cup parmesan cheese, grated (can use nutritional yeast, if vegan)
- 1/4 cup plain greek yogurt (can use non-dairy yogurt, if vegan)
Heat the olive oil in a large, deep stock pot over medium-high heat.
Add the onion and carrot and cook until tender, about 4-6 minutes.
Add the broccoli, vegetable broth, salt, pepper, and parmesan cheese and cook, covered, for 15-20 minutes, or until broccoli is completely tender.
Use an immersion blender (or a kitchen blender, in batches) to completely puree the broccoli soup mixture.
Once pureed, add the greek yogurt and stir to incorporate.
Heat through before serving.
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8 thoughts on “Easy Cream Of Broccoli Soup”
I gave this recipe a try over the weekend and my family and I loved it! I added some sugar-snap peas, fresh parsley and Mexican oregano into the mix. The peas added a wonderful sweetness and the parsley and oregano helped evoke some welcome herbaceous notes. A few squeezes of fresh lemon juice worked wonders as well. Love the use of Greek yogurt in place of cream. Thank you for the inspiration to make a healthy, home cooked meal we could all enjoy.
The recipe says 1 gram is a serving? I’d love to make this but need to know serving size… 1 cup? 2 cups? Thanks for your help.
Well, broccoli soup is what I need this weekend. Thanks for sharing such delicious recipe with us.
You’re so very welcome. Perfect for this weekend 🙂
Broccoli is my favorite and if I can even get the cream of it. I can’t get anything better than this feeling so yummy just by staring at the pictures
Yay, so glad you are excited to try this soup 🙂
Delicious! I made some small changes: I used 5 cups of stock instead of 3 and a whole onion instead of half, I only put in one carrot, and added a potato and two cloves of garlic. Also I added the parmesan with the yoghurt at the end instead of earlier. This was so good!
Awesome, I’m so glad you enjoyed it. Thanks for sharing your variation!
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