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!

this RECIPE

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.

I use it as a side in healthy orange chicken, part of healthy beef and broccoli, but also as a side or plain by making roasted broccoli.

Hence the constant broccoli taking up residence in my lower left-hand refrigerator veggie drawer.  It's a perfect clean eating staple.

If you enjoy Easy Cream of Broccoli Soup, then you’ll love my Healthy Broccoli Cheddar Soup, made with wholesome ingredients and rich, cheesy flavor.

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.

Looking for a comforting yet healthy soup? Check out this Easy Lobster Bisque for a creamy, flavorful dish that's perfect for any occasion!

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

Lacey Baier

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!

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Appetizer, Soup

Cuisine American

Servings 4

Calories 170 kcal

Equipment

• Stock Pot or Large Deep Skillet
• blender

*This post may contain affiliate links for products I use often and highly recommend.

Ingredients

  

1x2x3x

• ▢ 1 tablespoon olive oil
• ▢ ½ 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 teaspoon sea salt
• ▢ ½ teaspoon ground black pepper
• ▢ ⅓ cup parmesan cheese, grated (can use nutritional yeast, if vegan)
• ▢ ¼ cup plain greek yogurt (can use non-dairy yogurt, if vegan)

Instructions

 

• 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.

Video

Nutrition

Serving: 1 gCalories: 170 kcalCarbohydrates: 25.6 gProtein: 10.4 gFat: 5.6 gSaturated Fat: 0.6 gCholesterol: 2.4 mgSodium: 738.8 mgFiber: 9.2 gSugar: 8 g

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This post contains affiliate links for products I use regularly and highly recommend.