This Broccoli Cream Soup, made with just a few simple ingredients, is a kitchen staple that everyone should have in their recipe arsenal. It’s a quick, comforting meal you can whip up in just 10 minutes, perfect for when you want something easy yet nourishing.
What I love about this 2-Point soup is its versatility. It’s not just a dinner option; it can be a light lunch, a starter, or even a snack when hunger strikes. Imagine filling a mug with this creamy soup, popping it in the microwave, and enjoying it just like you would a warm cup of tea.
Why you should try Broccoli Cream Soup
So, why should you make this broccoli cream? First, it’s incredibly quick and easy. In just about 10 minutes, you can have a pot of this delicious soup ready to go. If you’re like me and love broccoli, this soup is a no-brainer. It’s a fantastic way to get in your greens, and at 2 Weight Watchers points per serving, it’s as guilt-free as it gets.
Another reason to try this recipe is its simplicity. With just a few ingredients—onion, broccoli, broth, and a little cornstarch for thickening—you get a soup that’s rich in flavor without being heavy. And if you’re watching your calories, this soup is a great option to keep you satisfied without weighing you down.
Lastly, it’s incredibly versatile. Whether you’re serving it as an appetizer, a light meal, or even a snack, this broccoli cream fits the bill. Plus, it’s a great make-ahead option. You can easily prepare a large batch, freeze it, and have it ready whenever you need a quick, healthy meal.
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Servings: 4
Serving Size: About 2 cups (450 g.)
2 WW Points Per Serving. You can view the recipe on the WW App here. (WW login required.)
Ingredients:
- 1 teaspoon oil, (5 ml)
- 1 medium onion, finely chopped, (about 1 cup, 150 g)
- 4 cups broccoli florets, (360 g)
- 4 cups chicken or vegetable broth, (960 ml)
- 1 tablespoon cornstarch, (8 g)
- 1/4 cup cold water, (60 ml)
- 1 cup skim milk, (240 ml)
- Salt and pepper to taste
Instructions:
- Prepare the Broccoli: Begin by washing and cutting the broccoli into florets. If you’re using fresh broccoli, make sure to peel the tough outer layer from the stems before chopping.
- Sauté the Onion: In a large pot, heat 1 teaspoon of oil over medium heat. Once hot, add the chopped onion and sauté until it becomes translucent and slightly golden, about 3-4 minutes. This step helps build a deep, savory base for the soup.
- Cook the Broccoli: Add the broccoli florets to the pot with the sautéed onion. Stir them around for a minute or two, allowing the broccoli to absorb some of the flavors from the onion.
- Add the Broth: Pour in the chicken or vegetable broth, making sure the broccoli is fully submerged. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the broccoli simmer until it’s tender, about 8-10 minutes. You can test the doneness by piercing a floret with a fork; it should be soft but not mushy.
- Thicken the Soup: While the broccoli is cooking, prepare a slurry by mixing 1 tablespoon of cornstarch with 1/4 cup of cold water until smooth. Once the broccoli is tender, slowly pour the slurry into the soup, stirring constantly to avoid lumps. Continue to cook the soup for another 2-3 minutes until it thickens slightly.
- Blend the Soup: Remove the pot from heat and allow it to cool slightly. Carefully transfer the soup to a blender in batches. Add the skim milk directly into the blender with the soup. Blend until smooth and creamy. If you prefer a chunkier texture, blend only a portion of the soup and leave some broccoli pieces whole.
- Heat the Soup: Once blended to your desired consistency, return the soup to the pot. Cook over low heat for an additional 3-5 minutes, allowing the soup to warm through without boiling.
- Season to Taste: Taste the soup and season with salt and pepper as needed. Start with a pinch of salt and pepper, then adjust according to your preference. Stir well to ensure the seasoning is evenly distributed.
- Serve: Ladle the Broccoli Cream into bowls and serve hot. For added texture, you can top the soup with toasted bread cubes, a sprinkle of fresh broccoli florets, or a small amount of grated Parmesan cheese.
Enjoy your Broccoli Cream as a comforting appetizer or light meal.
Variations and Substitutions
While the classic broccoli cream is perfect as is, there are plenty of ways to switch things up if you’re feeling adventurous. Here are a few ideas:
- Gourmet Touch: If you’ve got a little more time, start by preparing a mirepoix—a mix of finely chopped onion, carrot, and celery—as the base for your soup.
- Thickening Options: While I usually use cornstarch to thicken the soup, you can easily substitute it with a potato for a creamier texture without adding any flavor. Another healthy option is to mix in some zucchini, which improves the texture without altering the taste.
- Cheesy Goodness: For those who love a bit of cheese in their soup, adding a small amount of your favorite cheese won’t disappoint. Whether it’s a bit of sharp cheddar or even some Parmesan, it’s a delicious way to make the soup a little more indulgent while still keeping it healthy.
Tips and Tricks for Making Cream Of Broccoli Soup
To make the best broccoli cream, here are a few tips and tricks:
- Sauté the Onions and Broccoli: Taking the time to sauté the onions and broccoli until they’re slightly browned adds a depth of flavor that makes the soup even more delicious.
- Frozen Broccoli Works Too: Don’t worry if you don’t have fresh broccoli on hand. Frozen broccoli works just as well, and if you happen to have a bag of frozen mixed vegetables with broccoli and carrots, that works perfectly too.
- Make a Big Batch and Freeze: This soup freezes beautifully, so I often make a large batch and freeze portions. When you’re ready to eat, just let it thaw at room temperature and reheat on the stove. A quick blend with an immersion blender will make it taste just like it was freshly made.
Broccoli Cream is the kind of recipe that’s both simple and satisfying. It’s healthy, easy to make, and perfect for those days when you need something quick and comforting. Whether you’re a broccoli lover like me or just looking for a new soup to try, this one is sure to become a favorite in your kitchen.
Cream Of Broccoli Soup
Ingredients
- 1 teaspoon oil, (5 ml)
- 1 medium onion, finely chopped, (about 1 cup, 150 g)
- 4 cups broccoli florets, (360 g)
- 4 cups chicken or vegetable broth, (960 ml)
- 1 tablespoon cornstarch, (8 g)
- 1/4 cup cold water, (60 ml)
- 1 cup skim milk, (240 ml)
- Salt and pepper to taste
Instructions
- Prepare the Broccoli: Begin by washing and cutting the broccoli into florets. If you’re using fresh broccoli, make sure to peel the tough outer layer from the stems before chopping.
- Sauté the Onion: In a large pot, heat 1 teaspoon of oil over medium heat. Once hot, add the chopped onion and sauté until it becomes translucent and slightly golden, about 3-4 minutes. This step helps build a deep, savory base for the soup.
- Cook the Broccoli: Add the broccoli florets to the pot with the sautéed onion. Stir them around for a minute or two, allowing the broccoli to absorb some of the flavors from the onion.
- Add the Broth: Pour in the chicken or vegetable broth, making sure the broccoli is fully submerged. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the broccoli simmer until it’s tender, about 8-10 minutes. You can test the doneness by piercing a floret with a fork; it should be soft but not mushy.
- Thicken the Soup: While the broccoli is cooking, prepare a slurry by mixing 1 tablespoon of cornstarch with 1/4 cup of cold water until smooth. Once the broccoli is tender, slowly pour the slurry into the soup, stirring constantly to avoid lumps. Continue to cook the soup for another 2-3 minutes until it thickens slightly.
- Blend the Soup: Remove the pot from heat and allow it to cool slightly. Carefully transfer the soup to a blender in batches. Add the skim milk directly into the blender with the soup. Blend until smooth and creamy. If you prefer a chunkier texture, blend only a portion of the soup and leave some broccoli pieces whole.
- Heat the Soup: Once blended to your desired consistency, return the soup to the pot. Cook over low heat for an additional 3-5 minutes, allowing the soup to warm through without boiling.
- Season to Taste: Taste the soup and season with salt and pepper as needed. Start with a pinch of salt and pepper, then adjust according to your preference. Stir well to ensure the seasoning is evenly distributed.
- Serve: Ladle the Broccoli Cream into bowls and serve hot. For added texture, you can top the soup with toasted bread cubes, a sprinkle of fresh broccoli florets, or a small amount of grated Parmesan cheese.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
