Creamy Broccoli Soup

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.

Yield: Serves 4 (serving size: about 2 cups soup and 1 1/2 tablespoons cheese)
Total:
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Hands On: 35 Minutes
Total: 45 Minutes

Nutritional Information

Amount per serving
  • Calories: 231
  • Calories from fat: 0.0%
  • Fat: 6.5g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 0.7g
  • Protein: 10.5g
  • Carbohydrate: 35g
  • Fiber: 7.4g
  • Cholesterol: 7mg
  • Iron: 2.5mg
  • Sodium: 640mg
  • Calcium: 173mg

Ingredients

  • 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

Preparation

  1. 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. 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. 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.
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