Broccoli Soup
Featured in Allrecipes Magazine

Broccoli Soup

Made  times

"My friend's wife introduced me to this recipe. I HATE broccoli, but loved this soup. I ate every drop. It's simple and good!"
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40 m servings 64 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 64 kcal
  • 3%
  • Fat:
  • 2 g
  • 3%
  • Carbs:
  • 10.2g
  • 3%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 20 mg
  • < 1%

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.

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  • Prep

  • Cook

  • Ready In

  1. Heat olive oil in a large saucepan, and saute onion and garlic until tender. Mix in broccoli, potato, and chicken broth. Bring to a boil, reduce heat, and simmer 15 minutes, until vegetables are tender.
  2. With a hand mixer or in a blender, puree the mixture until smooth. Return to the saucepan, and reheat. Season with nutmeg, salt, and pepper.


  1. 291 Ratings

Most helpful positive review

This is a great soup! I skipped the nutmeg and added fresh thyme instead. I also used 2 potatoes. Was great with a small amount of freshly shaven parmesan cheese as well.

Most helpful critical review

After reading some great & some not so great reviews, I decided to give this soup a try even though my first impression of the ingredients did not appeal to me. Should have stuck with my first i...

This is a great soup! I skipped the nutmeg and added fresh thyme instead. I also used 2 potatoes. Was great with a small amount of freshly shaven parmesan cheese as well.

A very good and easy soup. I used a large baking potato, so the soup was nice and thick after blending. Also, I didn't add the thawed broccoli until the potato was already tender, and just coo...

I was worried after reading other reviews of this recipe but gave it a try anyhow because it looked so easy. It turned out terrific!! It was a little bland but I just added some chopped fresh ...

This recipe rocks, especially if you're obsessed with soup like I am! It's totally easy and totally tweakable. I used fresh broccoli, two small red potatoes with the skins on, and omitted the nu...

Great recipe! But boy, did I mess it up - I had very bad jetlag and decided to make this at 2a.m. since I could not sleep - I must have been really zoning as I did NOT sautee the onions and ga...

Wow! This is a fabulous, low-calorie soup - great for dieting. I used light margarine instead of olive oil, to save a few calories. I added a couple more potatoes, requiring me to add a littl...

Fabulous Broccoli Soup! I too used fresh broccoli, omitted the nutmeg, and added red pepper flakes to give it some kick. Really adds to the flavor. I also used evaporated skim milk to make it c...

This is SO GOOD and super easy! I added an extra small potato because other reviews said it was not thik enough and it was SO thick, I could have eaten it with a fork! But good, I also added 2 s...

Very good! I used vegetable broth instead of chicken because I'm a vegetarian. This soup is excellent for a low calorie soup. I will make it again.

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