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Cream of Broccoli Soup

Cream of Broccoli Soup


  • 1 large yellow onion, chopped
  • 4 cups reduced-sodium vegetable broth
  • 8 cups broccoli florets
  • 1 can (15.5 ounces) cannellini beans (white beans), rinsed and drained
  • Kosher salt to taste
  • Ground black pepper to taste
  • Shredded, reduced-fat sharp cheddar cheese (optional)


  1. Liberally coat a large pot with nonstick oil spray and warm over medium-high heat. Add onion and saute for about 10 minutes, until soft and slightly browned.
  2. Add broth, broccoli and beans to the pot, bring to a boil, then reduce heat and simmer for 10 minutes.
  3. Remove pot from heat. Using an immersion blender, puree mixture into a creamy consistency. (Alternatively, you can transfer mixture to a traditional blender and puree). Season with salt and pepper.
  4. Ladle the soup into bowls and enjoy. For a rich and creamy Broccoli Cheddar Soup, top each bowl with 2 tablespoons shredded, reduced-fat sharp cheddar cheese and blend. (Adds 40 calories)


  • Recipe courtesy of Joy Bauer, M.S., R.D.N., C.D.N author of From Junk Food To Joy Food: All the Foods You Love to Eat...Only Better

Nutrition Information

Per serving: 85 kcal cal.. Percent Daily Values are based on a 2,000 calorie diet


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