Cream of Broccoli

Cream of Broccoli

Published February 7, 2013 | Written by

Published by: Healthline Exclusive

Servings: 4
Total Time: 35 min

Prep Time: 20 min | Cook Time: 15 min


Cream of broccoli soup is a fast and easy option for a full-flavored meal any time of year.

Cooking tip: Once you begin to add the milk and sour cream, make sure to not bring the soup to a boil or you run the risk of curdling. If you're reheating it in a microwave, be sure to heat only on 50% power, stirring every 30 seconds.

Nutrition Facts
Serving size: approx. 1 1/3 cups
Calories per serving: 165
% Daily Value*
Total Fat 6.2g 10%
Saturated Fat 3.6g 18%
Sodium 267mg 11%
Total Carbohydrate 22.0g 7%
Protein 8.8g 12%
Percent Daily Values are based on a 2,000 calorie diet.


  • Vegetable cooking spray
  • 1 large yellow onion, chopped
  • 4 1/2 cups broccoli, chopped
  • 2 cups water
  • 1 1/2 cups 2% milk
  • 1/2 cup low-fat sour cream
  • 1 teaspoon fresh thyme leaves
  • Freshly cracked black pepper
  • 1 teaspoon reduced-sodium soy sauce

Step by Step:

  1. In a large Dutch oven or stockpot sprayed with cooking spray, cook onions 3 minutes or until translucent. Add broccoli and water and cook covered, about 8 minutes or until broccoli stems are tender.
  2. Remove 1/2 cup of broccoli and chop finely. Set aside for garnish.
  3. Puree remaining broccoli, cooking liquid, and milk in batches in a food processor or blender. Puree until smooth.
  4. Return mixture to pan and whisk in remaining ingredients. Heat over medium-low heat until hot, but not boiling. Serve topped with 1 tablespoon reserved chopped broccoli.