Creamy Broccoli Soup - Without the Cream !
Recipe type: Soup / Starter
Prep time: 
Cook time: 
Total time: 
Serves: 6
Cream of Broccoli Soup is light, delicious with a velvety texture! Makes a great starter to any meal.
  • 1 bunch of Broccoli
  • 1 medium onion- chopped
  • 2 stalks of celery- chopped
  • 1 garlic clove- sliced
  • 2 Tbsp. butter
  • 3 Tbsp. olive oil
  • 3 + ½ cups low-sodium chicken broth
  • ¾ cup 1% milk
  • 1 pinch dried thyme
  • ⅛ tsp. dried marjoram
  • 1 Tbsp. fresh parsley chopped
  • 1 Tbsp. basil chopped
  • 1 cup water ( if needed )
  • salt & pepper to taste
  • pinch of cayenne pepper
  • Optional - 1 small tomato, seeded and chopped for garnish.
  1. Peel the stalks of the broccoli, and cut them into ½ inch lengths. Break the tops into small florets. Rinse and wash the broccoli. In a medium pot, bring 1 cup of water to boil , add the broccoli, cover and steam for 3 minutes.
  2. In another large sauce pot, cook the onion, celery, and garlic in the butter and oil over moderately low heat, for about 4 minutes or until the onion is softened. Add the broth and simmer for about 5 minutes.
  3. Add the herbs, and the steamed broccoli. Heat the soup for about 6 minutes. Add the milk. Cook the soup until its heated through. Taste for salt & pepper. Transfer soup to a blender, food processor, or use a hand held immersion blender, which I like to use, and simply puree into a creamy texture and serve!
  4. If the soup is too thick for your liking, just add some more water.
  5. Optional: garnish with a spoonful of chopped tomato, and you may add some grated Parmigiano cheese on top.
  6. Serves 6
Recipe by 2 Sisters Recipes by Anna and Liz at