20-minute cream of broccoli soup


Let’s be honest: broccoli is a smelly vegetable. When you make broccoli, the whole house smells. That’s because broccoli releases sulfur as it boils, an odor that spreads quickly. Still, this veggie is a powerhouse with nutrients, and to reap those benefits you can withstand the smell for a while.

I make soup with frozen broccoli – small pieces or the chopped variety – to reduce the preparation time. Of course, you can use fresh if you have time to cut and chop it. You need a hand held immersion blender for this recipe. If you do not have one, use a stand blender. Whip the soup into small portions and make sure the lid is tight. The last thing you need is a broccoli “decorated” kitchen!

According to the Nutrition and You website, this vegetable from the crucifix family (cabbage, cauliflower) is low in calories and has only 34 calories per day. 100 grams. It is a source of many vitamins and packed with fiber and minerals. The Fit Day website, in an article titled “The Nutritional Food Value of Broccoli,” says the vegetable provides the body with an abundance of vitamins and nutrients. The article goes on to say that broccoli can help fight breast cancer and help the body “fight deadly carcinogens.”

These are just a few reasons to add more broccoli to your diet. “Don’t be afraid of the sulfur smell that broccoli releases when you cook it,” the Fit Day article advises. Instead, focus on the health benefits of this vegetable. People who do not like to eat it as a side dish can enjoy it in soup.

Many restaurants serve broccoli cheese soup that is so delicious you could swing. But broccoli cheese soup is really calories. My recipe does not contain cheese, which significantly reduces calories, and I use salt-free chicken broth. However, I add real butter to taste. Soup cools quickly in winter so I heat the dishes. You can decorate the soup with a tablespoon of Cheddar or Parmesan cheese or a few small pastries.


3 tablespoons butter

1 yellow onion, chopped

3 cups of salt-free chicken broth

14.4 ounce packet of frozen broccoli slices

1/2 teaspoon celery salt

1/2 teaspoon garlic powder

Stir freshly ground black pepper

8-ounce cardboard fat-free cream fraiche

Garnish: 1 tablespoon Cheddar or Parmesan cheese or a few small pastries (optional)


1. Melt butter in the soup pan. Add chopped onion and saute 5 minutes.

2. Add chicken broth, broccoli cut, celery salt, garlic powder and pepper.

3. Cover and cook over medium heat for about 12 minutes, or until broccoli is tender.

4. Whir soup with hand blender to remove lumps.

5. Stir the cream with a spoon to loosen it. Whip cream fraiche in the soup mixture. Cover and heat another 5 minutes.

6. Push in bowls and garnish as desired. Makes 6 servings. This recipe freezes well.