Oxmoor House
Hands-On Time
35 Mins
Total Time
45 Mins
Yield
Serves 4 (serving size: about 2 cups soup and 1 1/2 tablespoons cheese)

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.

How to Make It

Step 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.

Step 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.

Step 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.

Cooking Light Real Family Food

Ratings & Reviews

Absolutely delicious with no guilt.

mstepp
February 16, 2017
This was easy and terrific. I used a Yukon potato and did not add the cheese. I used my immersion blender and next time may leave it with little chunks of broccoli. 

mstepp's Review

itravel
April 04, 2014
I made this soup for my office St. Patrick's Day party. It went over very well.

amber7david's Review

photorebel
January 30, 2014
Wonderful!!! Even my carnivorous husband loved it!

itravel's Review

amber7david
July 09, 2013
If you haven't tried this soup please do! It's creamy with no cheese or milk. After veggies boiled I used the immersion blender and added some cumin, red pepper, onion& garlic powder, more black pepper. You know it's healthy but oh my it tastes rich!

AmyK12's Review

burton
October 16, 2012
This soup was sooooo good! We loved it!! As the last reviewer suggested, I used an immersion blender instead of a traditional standing blender. I left some of the soup lumpy, because I like chunky soups. I also added some sliced baby bella mushrooms after I blended the soup, just before I served it. For garnish, I also made some homemade croutons and sprinkled them on top. This is definitely going into my regular rotation. :)

photorebel's Review

AmyK12
October 13, 2012
A good, solid recipe if you want broccoli soup but don't want anything heavy (no cream, milk, half-and-half or butter). The best tip I can offer is to completely skip Step 2. It is unnecessarily complicated and messy. Just use an immersion blender.