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“This easy recipe is a family favorite in my house. There's very little prep and it's simple enough I can even let my kids help. We like a semisolid, almost pulpy texture to our soup, but you can substitute blender or food processor for a hand mixer if you prefer a smoother texture.”
2hrs 45mins

Ingredients Nutrition

  • 1 stick low-sodium margarine
  • 1 -2 teaspoon minced garlic
  • 2 -3 heads , garden fresh broccoli cut into 1/4-inch pieces
  • 4 cups low sodium vegetable broth
  • 2 12 cups low-fat milk
  • 1 teaspoon dried sage
  • 2 teaspoons dried thyme
  • freshly ground salt & pepper
  • 23 cup of your favorite shredded cheese (to garnish)


  1. Cut Using a large soup/stock pot melt margarine at medium heat.
  2. Add minced garlic & cook until translucent, stirring constantly.
  3. Add broccoli pieces to pot, keeping everything moving around the pot as not to burn.
  4. When broccoli turns bright green and pieces are tender enough to easily pierce with a fork, add vegetable stock.
  5. Heat to bubble then reduce heat to medium-low & simmer uncovered, stirring every few minutes as needed for 1 hour.
  6. When broccoli becomes mushy and starts to fall apart, I take a potato masher & smash broccoli down to a think pulp.
  7. Add dried herbs, salt, and pepper and mix well.
  8. Mix in milk. Return to bubble & reduce heat to simmer uncovered again for about 45 minutes or until milk is cooked in well.
  9. To finish use a hand mixer to blend together well before serving.
  10. Ladle into bowls for serving and garnish on top with small amount of shredded cheese in the middle.

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