Creamy Broccoli Soup

ElenaElena Gimenez

From Real Simple Magazine

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Serves 4

Creamy Broccoli Soup by Elena Gimenez
Serves 4
Creamy Broccoli Soup by Elena Gimenez
Serves 4


  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1/8 teaspoon crushed red pepper (optional)
  • 2 cups low-sodium vegetable broth
  • 1 bunch broccoli, florets roughly chopped and stems peeled and sliced (about 7 cups)
  • 1 large russet potato (about 8 ounces), peeled and cut into 1/2-inch pieces
  • kosher salt and black pepper
  • 2 ounces sharp white Cheddar, grated (1/2 cup)
  • bagel chips, for serving
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  • 1

    1. Heat the oil in a large saucepan over medium heat. Add the onion and red pepper (if using) and cook, stirring occasionally, until the onion is soft, 4 to 6 minutes.

  • 2

    2. Add the broth, broccoli, potato, 2 cups water, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the saucepan and bring to a boil. Reduce heat and simmer, covered, until the vegetables are very tender, 18 to 20 minutes.

  • 3

    3. In a blender, working in batches, puree the soup until smooth, adjusting the consistency with water as necessary. (Alternatively, use a handheld immersion blender in the saucepan.) Top with the Cheddar and bagel chips, if desired, before serving.

Recipe Notes

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Very easy to make, yummy and satisfying.

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