Very Green Broccoli Soup

Very Green Broccoli Soup

Made  times

"This creamy, delicate mixture of Progresso® chicken broth and broccoli will add rich layers of flavor and make you a hero among guests!"
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


50 m servings 243 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 243 kcal
  • 12%
  • Fat:
  • 18.5 g
  • 28%
  • Carbs:
  • 15g
  • 5%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 704 mg
  • 28%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Ready In

  1. Cut broccoli florets from stems. Peel tough outer skin from stems; trim off fibrous ends. Cut stems into 1/2-inch pieces.
  2. In 4-quart Dutch oven, heat oil and butter over medium-high heat until butter is melted. Add garlic; cook, stirring occasionally, until light brown. Stir in onion and celery; season with salt. Reduce heat to medium-low; cook about 10 minutes, stirring occasionally, until vegetables are tender.
  3. Meanwhile, in small bowl, stir together gremolata ingredients; set aside.
  4. Stir thyme, broccoli stems and broth into soup. Heat to boiling. Cook uncovered over medium heat about 3 minutes. Stir in broccoli florets; cook about 7 minutes, stirring occasionally, until broccoli is very tender. Stir in spinach and lemon peel (spinach will wilt).
  5. In blender, cover and puree soup in small batches. (At this point, soup can be covered and refrigerated up to 1 day or frozen up to 1 month.) Return soup to Dutch oven; reheat over medium-low heat. Stir in cream; season to taste with additional salt and the pepper.
  6. Ladle soup into warm individual soup bowls. Sprinkle 1 tablespoon gremolata onto each serving. Pass remaining gremolata at table.


  • Recipe by Michael Chiarello for Progresso(R) Foods



A delicious soup, which also has great eye appeal due to the lovely color. I used regular sea salt as I didn't have grey, and skipped the gremolata. Well received by adults and teens! Will...

As with the other reviews, I made some changes myself. I substituted sea salt for grey salt, and used ground thyme instead of fresh. Honestly, I'm not sure this recipe even needed the cream - ...

Peeled the stocks from 2 bunches of broccoli , and omitted the florets because I was using them in a salad. Didn't have the fresh spinach, so substituted fresh kale, it was just as good.

Wow great tasting soup, having this for thanksgiving.

Very good! I made some adjustments. I left out the garlic - my husband is allergic - didn't have fresh thyme, so used dried, used half chicken broth, and half vegetable broth, and wanted to cut ...

From around the web