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Easy Cream Of Broccoli Soup
Lacey Baier of A Sweet Pea Chef
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
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
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Ingredients
1x
2x
3x
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.
Nutrition
Serving:
1
g
Calories:
170
kcal
Carbohydrates:
25.6
g
Protein:
10.4
g
Fat:
5.6
g
Saturated Fat:
0.6
g
Cholesterol:
2.4
mg
Sodium:
738.8
mg
Fiber:
9.2
g
Sugar:
8
g
Tried this recipe?
Let us know
how it was!