New American Plate Challenge

Creamy Broccoli Soup

September 23, 2016
1 Review (4.00 out of 5)
Weekly Recipe
Serves 6 (1 1/2) cups servings

This easy to make soup packs a lot of nutrition with few calories. Delicious any time, but especially on chilly nights.


  • 2 Teaspoons
    extra virgin olive oil
  • 1
    medium onion, finely chopped
  • 2
    medium stalks celery, finely chopped
  • 2
    medium potatoes, peeled and cubed
  • 4 Cups
    chopped fresh broccoli, including stems (about 2 lbs), set aside one floret
  • 2 1/2 Cups
    low-sodium chicken broth (can substitute vegetable broth)
  • 1 Cup
    unsweetened almond milk
  • Sea salt and freshly ground pepper to taste
  • 1/4 Cup
    reduced-fat feta cheese, optional


  1. In large pot, heat oil over medium heat. Sauté onion and celery 4-5 minutes until softened. Add potatoes and broccoli, sauté additional 2 minutes. Add broth and milk and bring to boil. Salt and pepper to taste. Reduce heat, cover and simmer 20 minutes or until vegetables are tender.

  2. While soup is simmering, with knife trim tiny broccoli flower buds from broccoli floret and set aside.

  3. Pour soup into blender and puree until very smooth. Divide soup in six individual serving bowls. Garnish soup with broccoli buds and feta cheese if using

Nutrition: Per serving: 117 calories, 4 g total fat (1 g saturated fat), 16 g carbohydrate, 6 g protein, 1 g dietary fiber, 157 mg sodium.

1 review for Creamy Broccoli Soup

  1. Jana Harrell


    This was great! I love broccoli soup anyway but appreciate the way the potatoes, celery and feta cheese are added. I used grated parmesan on my bowl the last night instead of feta ( I was out) and it was still outstanding. Thank you! <3

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