Broccoli Soup - Cook's Illustrated version

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 213.6
  • Total Fat: 11.6 g
  • Cholesterol: 30.8 mg
  • Sodium: 589.8 mg
  • Total Carbs: 15.8 g
  • Dietary Fiber: 6.8 g
  • Protein: 14.1 g

View full nutritional breakdown of Broccoli Soup - Cook's Illustrated version calories by ingredient
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The best broccoli soup recipe I've tasted - actually tastes like the vegetable! Creamy, without any cream added. The best broccoli soup recipe I've tasted - actually tastes like the vegetable! Creamy, without any cream added.
Number of Servings: 6


    Serves 6 to 8 (this recipe has been calculated for 6)

    To make a vegetarian version of this soup, substitute vegetable broth for the chicken broth.


    2 tablespoons unsalted butter
    2 pounds broccoli , florets roughly chopped into 1-inch pieces, stems trimmed, peeled, and cut into 1/4-inch-thick slices
    1 medium onion , roughly chopped (about 1 cup)
    2 medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons)
    1 1/2 teaspoons dry mustard powder
    Pinch cayenne pepper
    Table salt
    34 cups water
    1/4 teaspoon baking soda
    2 cups low-sodium chicken broth (see note)
    2 ounces baby spinach (2 loosely packed cups)
    3 ounces sharp cheddar cheese , shredded (3/4 cup)
    1 1/2 ounces Parmesan cheese , grated fine (about 3/4 cup), plus extra for serving
    Ground black pepper


Good topped with croutons, or with a side of crackers.



1. Heat butter in large Dutch oven over medium-high heat. When foaming subsides, add broccoli, onion, garlic, dry mustard, cayenne, and 1 teaspoon salt. Cook, stirring frequently, until fragrant, about 6 minutes. Add 1 cup water and baking soda. Bring to simmer, cover, and cook until broccoli is very soft, about 20 minutes, stirring once during cooking.

2. Add broth and 2 cups water and increase heat to medium-high. When mixture begins to simmer, stir in spinach and cook until wilted, about 1 minute. Transfer half of soup to blender, add cheddar and Parmesan, and process until smooth, about 1 minute. Transfer soup to medium bowl and repeat with remaining soup. Return soup to Dutch oven, place over medium heat and bring to simmer. Adjust consistency of soup with up to 1 cup water. Season to taste with salt and pepper. Serve, passing extra Parmesan separately.

Serving Size: 6-8 servings

Number of Servings: 6

Recipe submitted by SparkPeople user TOBIASFUNKE.

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