Total Time
Prep 0 mins
Cook 15 mins

Ingredients Nutrition


  1. Peel broccoli stems and chop coarsely. Separate florets to make 2 cups and set aside. Coarsely chop remaining florets.
  2. In saucepan, combine chopped stems and florets, onion, potatoes, garlic, stock, thyme, pepper and nutmeg. Bring to a boil Reduce heat, cover and simmer 10 minutes or until potatoes are very tender.
  3. Meanwhile, steam reserved florets for 5 minutes or until tender-crisp. Set aside.
  4. In food processor or blender, puree soup in batches until smooth.
  5. Return to pan and add milk, heating through. Do not boil.
  6. Divide broccoli florets among 5 bowls and pour soup over each.


Most Helpful

Very easy to make and tasted good. I would make it again but would reduce the amount of stock (or add another cup of potato) as it was very runny.

Rena Raphael February 05, 2004

This was very good and easy to make. I added a little flour to thicken it

snowsox14 October 15, 2003

LOVED it! I took all kinds of liberties, but I grasped the PRINCIPLE, and as it was my first time to make broccoli soup, I now feel educated, and I congratulate my spirit of adventure. This recipe was a total success for me, regardless that I did not follow it EXACTLY. Wonderful! Thanks for the concept. BTW, I started out with need to use lots broccoli stems. Worked great. Next time I'll add dollop of yogurt to serving bowl.

Foggy Kitchen May 14, 2010

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