Broccoli Soup

Broccoli soup
Stone-soup/Flickr
  • 35 mins
  • Prep: 5 mins,
  • Cook: 30 mins
  • Yield: Serves 6
Ratings (38)

By Fiona Haynes

Updated 12/01/17

Add body to low-fat soups by using potato and some low-fat or nonfat milk, then purée the soup in a blender. This low-fat broccoli soup makes a delicious and satisfying lunch.

What You'll Need

  • 2 tsp
  • olive oil
  • 1/2 medium onion, finely chopped (about 3/4 cup)
  • 1 stalk celery, finely chopped
  • 1 medium Yukon Gold potato, peeled and cubed
  • 4 cups fresh broccoli, including stems, chopped
  • 2 cups low-sodium, fat-free chicken or vegetable broth
  • 1 1/2 cups nonfat milk

How to Make It

  1. Heat oil on medium heat in a soup pot or Dutch oven.
  2. Gently sauté onion and celery for 3 to 4 minutes, until onion is softened. Add potato and chopped broccoli, followed by the broth and milk. Bring to a boil, then reduce heat, cover and simmer for 20 minutes, until vegetables are tender.
  3. Allow soup to cool slightly, then transfer to a blender in 2-3 batches, and blend until smooth. Return soup to pot and heat gently until ready to serve.

    Per Serving: Calories 88, Calories from Fat 16. Total Fat 1.8g (sat 0.3g), Cholesterol 1mg, Sodium 83mg, Carbohydrate 13g, Fiber 3.1g, Protein 4.9g

    Nutritional Guidelines (per serving)
    Calories 142
    Total Fat 4 g
    Saturated Fat 1 g
    Unsaturated Fat 2 g
    Cholesterol 6 mg
    Sodium 318 mg
    Carbohydrates 22 g
    Dietary Fiber 4 g
    Protein 7 g
    (The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)