Cream of Broccoli Soup

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 167.0
  • Total Fat: 3.9 g
  • Cholesterol: 4.1 mg
  • Sodium: 927.0 mg
  • Total Carbs: 22.9 g
  • Dietary Fiber: 4.2 g
  • Protein: 11.9 g

View full nutritional breakdown of Cream of Broccoli Soup calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 9


    1 tablespoon olive or vegetable oil
    2 medium-size yellow onions, coarsely chopped (2 cups)
    3 cloves garlic, slivered
    1 bunch broccoli (1 1/4 pounds), heads cut into florets, stalks trimmed, peeled, and thinly sliced, or 2 packages (10 ounces each) frozen broccoli
    3 medium-size all-purpose potatoes (1 pound), peeled and cut into cubes
    1/8 teaspoon ground nutmeg
    5 cups chicken stock
    2 cups lowfat (1 percent milkfat) milk
    Salt and pepper


In a large saucepan, heat the oil over low heat. Add the onions and cook, stirring frequently, for 5 minutes or until softened. Add the garlic and cook for 30 seconds.
Add the broccoli, potatoes, nutmeg, and stock and bring to a boil over moderate heat. Adjust the heat so that the mixture simmers gently, cover, and cook for 20 minutes or until the broccoli and potatoes are very tender.
In a food processor or blender, working in batches if necessary, process the mixture until pureed. Return the puree to the Dutch oven, stir in the milk, salt, and pepper, and set over moderate heat for 4 minutes or just until heated through.

Makes 6, 1 and 1/2 cup servings

Number of Servings: 9

Recipe submitted by SparkPeople user DRSPUNKYMONKEY.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.