Creamy Broccoli Soup

Photo by Con Poulos
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 200 calories
    • Fat 8 g
    • Sat Fat 3.5 g
    • Cholesterol 15 mg
    • Sodium 436 mg
    • Protein 8 g
    • Carbohydrate 25 g
    • Sugar 4 g
    • Fiber 4 g
    • Iron 2 mg
    • Calcium 164 mg


  1. Check 1tablespoon olive oil
  2. Check 1 medium onion, chopped
  3. Check 1⁄8teaspoon crushed red pepper (optional)
  4. Check 2cups low-sodium vegetable broth
  5. Check 1 bunch broccoli, florets roughly chopped and stems peeled and sliced (about 7 cups)
  6. Check 1 large russet potato (about 8 ounces), peeled and cut into 1⁄2-inch pieces
  7. Check kosher salt and black pepper
  8. Check 2ounces sharp white Cheddar, grated (1⁄2 cup)
  9. Check bagel chips, for serving


  1. Heat the oil in a large saucepan over medium heat. Add the onion and red pepper (if using) and cook, stirring occasionally, until the onion is soft, 4 to 6 minutes.
  2. Add the broth, broccoli, potato, 2 cups water, ½ teaspoon salt, and ¼ teaspoon black pepper to the saucepan and bring to a boil. Reduce heat and simmer, covered, until the vegetables are very tender, 18 to 20 minutes.
  3. In a blender, working in batches, puree the soup until smooth, adjusting the consistency with water as necessary. (Alternatively, use a handheld immersion blender in the saucepan.) Top with the Cheddar and bagel chips, if desired, before serving.