Creamy Broccoli Soup

Creamy Broccoli Soup Recipe
Oxmoor House
This is a perfect cold-weather soup. Because it's pureed, the creamy texture and vibrant color make it appealing to most kids, and no cream is needed. It's an ideal make-ahead meal on a weekend when you have a little time to sit around and let it cook. Then on Monday night, all you have to do is reheat it and make some garlic bread.


Serves 4 (serving size: about 2 cups soup and 1 1/2 tablespoons cheese)
Total time: 45 Minutes

Recipe from

Oxmoor House

Recipe Time

Hands-On: 35 Minutes
Total: 45 Minutes

Nutritional Information

Calories 231
Caloriesfromfat 0.0 %
Fat 6.5 g
Satfat 1.9 g
Monofat 3.1 g
Polyfat 0.7 g
Protein 10.5 g
Carbohydrate 35 g
Fiber 7.4 g
Cholesterol 7 mg
Iron 2.5 mg
Sodium 640 mg
Calcium 173 mg


1 tablespoon olive oil
1 cup chopped onion
3/4 cup chopped leek
2 garlic cloves, minced
3 cups organic vegetable broth
2 cups water
1 1/2 cups (1-inch) cubed peeled red potato
1/2 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
1 (12-ounce) bag broccoli florets, coarsely chopped
1 (15-ounce) can no-salt-added cannellini beans, rinsed and drained
6 tablespoons grated fresh Parmesan cheese


1. Heat a large Dutch oven over medium heat. Add oil; swirl to coat. Add onion, leek, and garlic; cook 5 minutes or until tender, stirring frequently. Stir in broth and next 4 ingredients (through salt). Bring to a boil; reduce heat and simmer 10 minutes or just until potatoes are tender, stirring occasionally. Stir in broccoli and beans; cook 8 minutes or until broccoli is tender.

2. Place one-third of soup mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure twice with remaining soup mixture. Wipe pan with paper towels.

3. Return soup to pan. Cook over medium-low heat 5 minutes or until thoroughly heated, stirring occasionally. Ladle soup into bowls; sprinkle evenly with cheese.

Amanda Haas,

Cooking Light Real Family Food,

Oxmoor House

September 2012
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