Creamy Broccoli Soup

READY IN: 35mins
Recipe by Sandyg61

From Quick and Easy Recipes by Mark Bittman You can use leftover cooked broccoli -just only cook for a minute or two with the garlic.

Top Review by duonyte

This makes a very tasty basic soup, but it was too thin for my tastes, even though I used more than the indicated amount of broccoli. I think I would probably add a diced potato to it next time, to create a little more body. It is a soup that I think provides a nice basis for additions that would make it a very good soup indeed,

Ingredients Nutrition

  • 2 cups broccoli florets, and peeled stems cut into chunks (about 1/2 average head)
  • 3 cups chicken stock
  • 1 garlic clove, peeled and cut in half
  • 1 cup milk or 1 cup cream
  • salt and pepper


  1. Combine the broccoli and stock in a saucepan and simmer, covered, until broccoli is tender about 10 minutes.
  2. Duringthe last minute or so of cooking, add the garlic.
  3. Puree in a blender, in batches, until very smooth.
  4. Return soup to the pot and stir in the milk or cream an reheat gently. Do not boil.
  5. Season to taste with salt and pepper.

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