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Broccoli Cream Soup

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Broccoli Cream Soup

This simple comfort food is perfect for both fall and winter meals. Save leftovers in the freezer for easy reheating.
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Course: Soup
Cuisine: American
Keyword: Broccoli Cream Soup
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 412kcal


  • 1 bunch broccoli
  • 1 tablespoon butter, unsalted
  • 1 1/2 tablespoon olive oil
  • 1/2 medium onion
  • 1 cup vegetable broth
  • 2 cup water
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper, ground
  • 1/4 cup milk
  • 1/4 cup heavy whipping cream

Serve With

  • 4 slice bread, french
  • 4 ounce mozzarella cheese
  • 1 cup sun-dried tomatoes


  • Separate broccoli florets from the head. Meaure 1.5 cups of broccoli and set aside.
  • Chop the remaining broccoli.  Melt the butter in 1 teaspoon olive oil in a medium pan. Add onion and cook for 5 minutes. Then add broccoli, broth and water, boil. Cover and allow broccoli to soft, approximately 15 minutes.
  • In a separate pan, heat the remaining olive oil and add the remaining broccoli, cover. Broccoli will begin to brown, cooking will be approximately 5 minutes.
  • Slowly puree the soup in a high powered blender until smooth. Then put back in the saucepan, stir in milk and cream, boil, stir occasionally.
  • Pour soup into bowls, place sauted broccoli on top.
  • Toss the bread on baking sheet, top with mozzarella and tomatoes and bake at 400 degrees until cheese is melted.
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Calories: 412kcal | Carbohydrates: 45g | Protein: 19g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 44mg | Sodium: 895mg | Fiber: 8g | Sugar: 10g

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