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Quick Creamy Broccoli Soup

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“Adapted from epicurious.com. This is a fantastic low-fat soup recipe that tastes very creamy. It is also fast and easy-a really great healthy soup for the broccoli lover!! I used my immersion blender to make it even creamier.”
READY IN:
45mins
SERVES:
2
UNITS:
Metric

Ingredients Nutrition

  • 709.77 ml frozen chopped broccoli (or fresh broccoli florets)
  • 1 onion, cut into quarters
  • 1-2 clove garlic, peeled
  • 354.88-473.18 ml chicken broth or 354.88-473.18 ml water (or combination of the two)
  • 1.23 ml salt
  • 236.59 ml milk
  • 29.58 ml flour
  • 2.46-4.92 ml basil
  • 2.46 ml parsley
  • 0.25 ml vinegar
  • salt and pepper

Directions

  1. In a large pot, combine broccoli, onion, garlic, broth (I used vegetable broth) or water, and salt.
  2. Cover pot, bring to a boil, and then simmer for about 15 minutes, or until everything starts getting soft.
  3. Use a ladle to transfer 2/3 of the soup into a blender.
  4. Blend the soup until smooth. (I just used my immersion blender until I was happy with the texture.)
  5. Pour back into saucepan and turn on heat to medium setting.
  6. In a small bowl, combine milk with flour and whisk together until smooth.
  7. Pour mixture into soup and stir.
  8. Add basil and parsley and stir until soup begins to thicken.
  9. Add vinegar, and salt and pepper to taste.

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