Creamy Dreamy Broccoli Soup
Broccoli, Crockpot, Vegetables

Broccoli Soup Recipe

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This simple Broccoli Soup Recipe is easy to make and doesn’t take a lot of time to cook. This cheesy and creamy light soup is great as an appetizer or offering at a pot luck party.

broccoli soup recipe 01 2Ingredients
2 1/2 lbs fresh broccoli, chopped
1 Tbsp unsalted margarine
Water
2 Cups fat-free milk
1/2 Cup light processed cheese, cubed
Instructions
Place broccoli in a crock pot, making sure to discard any tough stalks.

Dot with margarine.

Fill with water until the broccoli is just covered.

Cover the crock pot and cook 2 hours on high.

Add milk, cover and cook another 30 minutes.

Stir in cheese, cover and cook another 20 minutes to melt the cheese completely.

Serves 6.

 

Creamy Dreamy Broccoli Soup

Recipe by Donnie Caves
0.0 from 0 votes
Course: SoupsCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes
Calories

150

kcal
Total time

30

minutes

A warm and comforting broccoli soup, perfect for a light lunch or dinner. This creamy soup is packed with vitamins and nutrients, making it both delicious and healthy.

Cook Mode

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Ingredients

  • 1 large head of broccoli, chopped

  • 1 medium onion, chopped

  • 2 cloves garlic, minced

  • 4 cups vegetable broth

  • 1 cup milk (or a dairy-free alternative)

  • 2 tablespoons olive oil

  • Salt and pepper to taste

  • Optional: 1/4 cup grated Parmesan cheese for garnish

Directions

  • Prepare the Vegetables: Chop the broccoli into small florets. Dice the onion and mince the garlic.
  • Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the onion and garlic, sauté until the onion is translucent, about 5 minutes.
  • Cook the Broccoli: Add the chopped broccoli to the pot and cook for another 5 minutes, stirring occasionally.
  • Add the Broth: Pour in the vegetable broth and bring to a boil. Reduce heat and let it simmer for about 10-15 minutes, until the broccoli is tender.
  • Blend the Soup: Using a blender or immersion blender, puree the soup until smooth. If using a blender, blend in batches and be careful with the hot liquid.
  • Add the Milk: Return the pureed soup to the pot, stir in the milk, and heat through. Season with salt and pepper to taste.
  • Serve: Ladle the soup into bowls, optionally garnish with grated Parmesan cheese, and serve hot.

Recipe Video

Notes

  • For a richer flavor, you can use half-and-half or cream instead of milk.
  • This soup can be stored in an airtight container in the refrigerator for up to 3 days.
  • For a vegan version, use a plant-based milk and omit the Parmesan cheese

Nutrition Facts

  • Calories: 150kcal
  • Carbohydrates: 20g
  • Protein: 6g
  • Fat: 7g
  • Fiber: 5g

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