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Creamy Broccoli Soup

Creamy Broccoli Soup


  • 1 tablespoon extra-virgin olive oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 2 pounds broccoli stems and crowns, roughly chopped
  • 1/4 teaspoon salt
  • 1 pinch freshly ground black pepper
  • 5 cups vegetable broth
  • 1/4 cup fresh lemon juice
  • Small blanched broccoli florets, for garnish (optional)


  1. Heat oil over medium heat in a large nonstick saucepan. Add onion and garlic, reduce heat to low, and cook until softened, about 7 minutes. Add broccoli, salt, and pepper; stir well to coat. Add broth and lemon juice, and bring to a simmer.
  2. Partially cover, reduce heat to low, and simmer gently until broccoli is very tender, about 25 minutes. Transfer soup to a blender and puree, in batches if necessary, or use a hand blender. Serve hot, garnished with a small broccoli floret, if desired.


  • Reprinted from The South Beach Diet Parties & Holidays Cookbook by Arthur Agatston, M.D. Copyright (c) 2006 by Arthur Agatston, M.D. By permission of Rodale Books.


  • Nutrition information based on a 1-cup serving size.

Nutrition Information

Per serving: 80 kcal cal., 2.5 g fat (0 g sat. fat), 390 mg sodium, 4 g fiber, 4 g pro.. Percent Daily Values are based on a 2,000 calorie diet


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