Classic Broccoli Soup

8
Easy
Soups

Characteristics

Vegetarian Without nuts

Nutritional Facts Per Serving

110
Calories
5 g
Protein
13 g
Carbs
3 g
fiber
Show all nutrition facts

Nutritional Facts

1 8
  • Amount For Serving % Daily Value
  • Calories 110
  • Lipides 5 g
    • Saturated fat  3 g
  • Cholesterol 10 mg
  • Sodium  540 mg
  • Carbs 13 g
    • fiber  3 g
    • Sugar  3 g
  • Protein 5 g

Ingredients

  • 2 tbsp (30 mL) unsalted butter
  • 3 celery stalks, diced
  • 1 onion, diced
  • 1 Russet potato, peeled and diced
  • 4 cups (1 L) vegetable broth
  • 1/4 tsp (1 mL) each salt and pepper
  • 6 cups (1.5 L) chopped broccoli, including stems
  • 1/2 cup (125 mL) shredded Cheddar cheese, to serve

Method

  1. Melt butter in large saucepan over medium heat. Add celery, onion, and potato; cook about 4 min., until vegetables begin to soften. Add broth, 2 cups (500 mL) water, salt and pepper. Bring just to a boil over high heat then reduce to a simmer 10 to 15 min., or until potato is soft. Add broccoli. Simmer an additional 5 to 7 min., or until broccoli is fork-tender. 
  2. Use an immersion blender to purée soup until smooth. Divide soup into 8 serving bowls and top each with 1 tbsp (15 mL) shredded Cheddar cheese before serving. 

Tip: To make a curried broccoli soup, add 1 tbsp (15 mL) curry paste when cooking the celery, onion and potato.

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