One of my favorite comfort food meals, this cozy homemade cream of broccoli soup is loaded with veggies and ready in under 30 minutes. It’s rich and creamy without heavy cream. Don’t forget to melt in the cheese at the end. It adds so much flavor!
Easy Broccoli Soup for Cozy Weeknights
If you ever needed an excuse to skip the canned stuff, it’s this easy homemade cream of broccoli soup recipe! I love making creamy soups, especially in the fall when the weather starts getting cold. A few other favorites include broccoli cheddar soup, Dad’s creamy cauliflower soup, and cream of asparagus leek soup. A bowl of steaming, creamy broccoli soup is perfect for lunch with some bread on the side, or with a sandwich. Best of all, this creamy broccoli soup is ready to serve in just 30 minutes, so it’s perfect for last-minute dinners, too.
Why Homemade Cream of Broccoli Soup Is Always Better
Homemade soups like tomato soup, pumpkin ginger soup, and mushroom soup are great for using up ingredients from the fridge. There are always plenty of ways to adapt the recipe to what’s on hand. These are more reasons it’s worth making cream of broccoli soup from scratch, instead of opening a can:
- More than broccoli. Making this cream of broccoli soup at home means there’s no limit to the veggies I can include. I add vegetables like carrot, celery, and onion, which not only flavor the soup but also help thicken it.
- Creamy without thickeners. Most creamy soup recipes rely on heavy cream or flour for a creamy texture, so they’re higher in fat and calories. Here, I add just a small amount of low-fat sour cream and shredded cheese to the soup at the end.
- Enriched with sour cream and cheddar. The results are rich, velvety, and delicious, and so easy to make from scratch.
Ingredients You’ll Need
Here’s everything you need to make this creamy homemade broccoli soup. See the recipe card below for the exact measurements.
- Chicken broth: Or vegetable broth for a vegetarian soup. I suggest cooking with low-sodium broth or homemade stock (my crockpot chicken stock is always a favorite), and adjusting the seasoning to taste.
- Onion, carrot, and celery: Create an aromatic flavor base for the soup. Peel and roughly chop the veggies since they’ll be blended anyway.
- Garlic: I love fresh garlic. If you use jarred garlic instead, you’ll need about 1 tablespoon per fresh clove.
- Broccoli: Chopped into florets. You can also use pre-cut or frozen broccoli in this recipe.
- Milk: I keep it light with 2%, but any kind of dairy or non-dairy milk will work.
- Sour cream: I use reduced-fat sour cream. Greek yogurt makes a good substitute.
- Cheddar cheese: Freshly grate the cheese from the block so it melts smoothly. I like sharp cheddar. You could use Monterey Jack if preferred.
How to Make Homemade Cream of Broccoli Soup
Making cream of broccoli from scratch couldn’t be easier, or quicker on the stovetop.
- Cook the veggies. Add your onions, carrots, celery, and garlic to a stock pot with chicken broth. Bring to a boil, then cover and simmer for 5 minutes.
- Add broccoli. Next, add the broccoli, pour in the milk, and season with black pepper. Cook the soup, covered, for 10 minutes.
- Blend the soup. Stir in the sour cream, and purée the soup using an immersion blender or a blender with an open lid. Do NOT try to blend hot soup in a sealed blender or bullet. You may end up with a soup explosion.
- Finish and serve. Afterward, let the soup heat through, and stir in the shredded cheddar before serving.
Can I Use Frozen Broccoli?
Yes, you can make this homemade cream of broccoli soup with frozen broccoli. I recommend thawing the broccoli, so it doesn’t interfere with the temperature when you add it to the hot soup. If you add it from frozen, let the broccoli simmer for a minute or two before you add the milk and continue with the rest of the recipe.
Tips for the Creamiest Broccoli Soup (Without Cream)
- Purée the soup well. Generally, having an immersion blender is the best place to start if you don’t already own one. It saves so much time compared to putting hot soup into a blender in several batches.
- Bulk it up with veggies. Puréeing extra veggies, especially starchy potatoes, cauliflower, beans, and legumes, into this soup is great for adding creaminess and thickness.
- Don’t skip the sour cream. Adding a dollop or two of light sour cream (or even Greek yogurt) adds a creamy taste without compromising the soup.
Variations
- Make it vegan: To make this a vegan cream of broccoli, omit the milk and cheddar in the recipe and use your preferred vegan sour cream or cashew cream.
- More veggies: Blend in additional vegetables, such as cauliflower, potatoes, mushrooms, leeks, roasted red peppers, and turnips.
- Seasonings: Boost the flavors with spice blends, like Cajun or taco seasoning. You can also add your favorite fresh or dried herbs, like thyme, oregano, or sage.
Serving Suggestions
Creamy vegetable soup and crusty bread or a turkey club sandwich are the perfect match for an easy lunch or cozy dinner. Otherwise, try these satisfying ways to turn your cream of broccoli soup into a meal.
Storage and Freezing
- Refrigerate leftover soup. Let this creamy broccoli soup cool completely, and then store it in an airtight container. Keep leftovers refrigerated for up to 4 days.
- Reheat this soup in the microwave in intervals, or over medium-low heat on the stove until it’s hot throughout.
- To freeze the soup, store it in a freezer-safe container, leaving space at the top for expansion. Freeze for up to 2 months. Reheat the soup gently from frozen on the stovetop, or you can thaw it in the fridge first.
Watch How to Make It
Cream of Broccoli Soup
Ingredients
- 4 1/4 cups reduced sodium chicken broth, or vegetable broth
- 1 medium onion, chopped (2/3 cup)
- 1 carrot, peeled and chopped (2/3 cup)
- 1 celery stalk, chopped
- 1 clove garlic, chopped
- 5 heaping cups broccoli florets, 12 ounces
- 1/2 cup 2% milk
- 3 tablespoons reduced-fat sour cream, plus optional more for garnish
- ground black pepper to taste
- 1/2 cup sharp cheddar cheese, shredded
Instructions
- In a medium sized stock pot, bring chicken broth, onions, carrots, garlic, and celery to a boil. Cover and simmer 5 minutes.
- Add broccoli, milk and pepper and cook, covered, 10 more minutes.
- Add sour cream and puree soup with an immersion blender.
- Adjust black pepper to taste and heat through over medium heat, stir in the cheddar cheese and serve.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Video
Nutrition
More Creamy Soup Recipes
Photo credit: Jess Larson
Delicious and filling!
Delicious!! I added some chopped red pepper and a bit more sour cream. I also added about 1.5 t. Of Nashville Hot spice.
I add turnips and mushrooms and it was out of this world.
Am including it in my regular monthly cycle.
Delicious! I added taco shredded cheese (with cheddar and Monterey Jack + taco seasoning) instead of sharp cheddar and it came out fantastic!
This was delicious. I also added some cauliflower that needed used up. So flavorful
Does using frozen broccoli change anything in the recipe? That’s all I have and dying to try it.
I made this tonight. I had broccoli that I bought but hadn’t used and given the price of groceries, I hate wasting food. Only change was using no salt added broth as I prefer to add salt at the table. It is delicious and I will definitely make again. Has anyone frozen this?
I love this recipe. Not only is it lower calorie and fat than most cream of broccoli soups, it agrees with me more. I have a hard time digesting the heavy cream and will pay for eating in the next day the same way people do with thai or mexican food. Also easy to make and adapt for people that need to adjust for family taste.
Delicious. I added salt to enhance the flavour and a few veggies extra because I wanted to use up my handful of spinach and mushrooms. I also left out a cup of whole veggies before I puréed as I like a bit of texture in the soup. That’s it and it was flavourful, rich and delicious.
This recipe is great, and it needs tablespoons of salt (given that the stock is also low sodium).
I made this tonight for the first time. My husband and I were really looking forward to it. It was very bland. I even tweaked the recipe a bit. I doubled the recipe, so I dont know if that had something to do with the taste. Very disappointed. I love all of your recipes, but this is not one of them.
I agree, not alot of taste, and thinner than I was hoping it would be. Certainly doesn’t look like the picture. Added salt and pepper. Hopefully when I eat it and put cheddar cheese on it, it will be tasty
Really tasty and easy to make.
Love this soup!!! I incorporated a couple of suggestions from other commenters such as sauteeing onions and garlic first and also added a few dashes of cayenne. Will definitely make this again!
I made a similar recipe with zucchini. This one is a little bit more work, but I would say it’s a very easy recipe. I admitted the sour cream so that’s not quite as creamy, but it was still delicious. I am doing and trying to eat more “green” foods.
I made this exactly as written and it was delicious and filling! Six stars, and thank you!
I love this soup and how healthy it is! Sauté the onions and celery add to the flavor. This is a favorite in our house
LOVE this soup! Done the recipe just about as written. I thickened a little at the end with some cornstarch, and I have a mixture I use alot to shake on foods, its nutritional yeast, turmeric, curry and a little ginger all combined in a shaker. Some of the reviews said the soup was bland so I put some of that in it. Right before I blended it with my hand-held immersion blender, I threw in a small box of fresh baby spinach. One of my favorite healthiest tasting soups I have ever made. This recipe is a keeper and will be making it alot.
I had a feeling it might need cornstarch! After reading reviews I added some and made less thin.
Very Good cream of broccoli soup! I used 2 small leeks instead of the onion as that is what I had on hand and I sautéed the veggies in a bit of Olive Oil spray. I did not add the cheese but it was delicious!!
We really enjoyed it. Just enough richness but healthy. I did sauté the onions and garlic before adding the broth. It gives it more flavor.
The soup was delicious. I did add a few more spices as some said . I also added a can of white beans to add more protein.
Delicious and easy!
You need more spices for taste it’s too plain with just pepper
This had a beautiful silky sweet taste. Not what I expected from broccoli. Loved it!!
I sautéed veggies in schmaltz.
Lightly steamed broccoli day before. Chopped stems to add to broth.
Added milk powder not milk and Nutritional Yeast Powder, (omitted the cheese, didn’t have) to broth while blending.
Then added chopped broccoli florets. Beautiful bright green!
Loved this!
However the prep and cooking times are longer that listed. Chopping veggies should be included.
Loved this cream of broccoli soup recipe! Super easy and quick to make especially with my little veggie chopper.
Kuhn Rikon Pull Chop Chopper/Manual Food Processor with Cord Mechanism, Green, 2-Cup
My go to broccoli soup!! Always delicious and now that its fall soup is a must all week. The extra veggies (carrots onions celery) make it that much more satisfying!
Really tasty. I made it in the instant pot. I first sautéed the celery, onions and garlic. then added stock and broccoli and carrots. Also threw in about 1/2 of raw cashews to add a creamy texture. I cooked on high for 5 min then did a 10 min slow release. I hand blended everything, added verylittle milk and small handful of shredded cheese. Didnt need more salt given the stock was salty. Easy, seems healthy and flavorful.
ve.ry good. easy weeknight. Light, not heavy
One of my favorites
Used costco organic broccoli, homemade turkey broth, organic mushrooms, onion, red/orange sweet bells, garlic (did not have carrots and celery), blended it with the cuisinart stick blender. Result was fantastic
This is a very tasty soup that has a lot of flavor. I had leftover steamed broccoli from a large dinner and just happened to have everything else on hand. My 6 year old loved it and so did my husband who isn’t usually a huge fan of soup. Thanks for sharing!
This recipe was delish!!!!
I make this soup once a week and eat it for lunch! A great low-calorie version (yay–no cream!) with ingredients I have in the house. I use frozen broccoli and it’s great!
I added in 3 wedges of skinny cow light cheese and omitted the milk! Then used low fat cheddar to taste.. Came out awesome!
Excellent soup! I started this with oat milk butter and sautéed the veg and added 2 tbsp flour to thicken it a bit. Added an extra handful of broccoli and a dash of lemon juice to brighten it at the end. Really great flavor. It is thin compared to some other puréed soups as another person notes but still very tasty. I plan to have this in little mugs as our veggie side dish at dinner, so the thinner texture is fine.
I think I’d add a small potato to up the creamy consistency next time but a great, quick soup!
I’m no broccoli soup connoisseur and had so so expectations but ya know what? It’s SO SO good! The more I ate the more I liked it. I was going to substitute half of the milk with cream but resisted and I’m not at all sorry. All it needs is salt. Once again Gina did her magic with healthier ingredients.
Glad you enjoyed it!
Hi! Should broccoli florets go into this soup raw or cooked?
raw
This was just ‘good’. It was way wetter/liquidy than I thought for a ‘cream of’ soup. Taste was decent. Had to use a lot of salt which I don’t like to do, but it made a huge difference. Didn’t take a lot of time to prepare and I love immersion blender soups.
DELICIOUS! I am on weight watchers and this recipe is so easy to convert to FREE! I used skim milk, “0” plain yogurt instead of sour cream and skipped the cheese! My husband and I both give it 5 stars!!!
Thank you for mentioning that you are on WW 😊 how many points was it if I may ask.
I’M tempted to roast the broccoli with some onion, olive oil, and garlic, add the chicken broth to a blender, blend, then cook it. Use extra sharp cheddar and a teeny bit of blue cheese to increase the sharp flavor.
This soup was delicious and it was so easy to make! Perfect for a heart healthy diet. To reduce saturated fat and salt, I used vegetable broth instead of chicken broth and plain nonfat greek yogurt instead of sour cream. I added .25 teaspoon of salt and a quite a bit of black pepper.
Those of us that needed more salt added some to our own bowls, so everyone was satisfied.
We’ll definitely be making this again!
What can I sub for the milk and cream?
Cauliflower and/or xanthan gum… 🙂
This is very tasty! I added some cayenne pepper, smoked paprika, and some nutmeg all to taste after I cross-checked with some other similar recipes. However, I used mozzarella cheese because that was what I had on hand, the nutmeg might pair better with that rather than cheddar..I also used half/half because that was what I had on hand. I’ve used nutmeg in other creamy recipes and it works wonders!! adds some ‘body’ when you feel like its missing something other than heat 🙂
Loved this soup! To simplify prep, I used store-cut mirepoix and steam-in-a-bag broccoli. We added in cannellini beans and riced cauliflower to give it more body and hidden legumes/veggies.
This is excellent soup! Great recipe. I didn’t have quite enough broccoli so I added some cauliflower, which worked just fine. This is now my go-to cream of anything soup. Thank you.
question could i sub the 2% milk with a nut or oat milk?
This was so good and easy and quick to prepare. Will be making it again for sure.
This soup is AMAZING. I didn’t need to add any salt and my extremely picky eater said it is delicious! It is a miracle to get her to eat anything green so this is a huge deal. What an awesome recipe!
Thank you!
Just made it. It is very bland.
I choose this soup for my brother since he’s fighting cancer and garlic and broccoli are key foods for fighting cancer. (To maximize that, mince garlic 10 minutes before cooking and chop broccoli 45 minutes before cooking, or if using frozen broccoli add 1/4 tsp dry mustard.) He loved the soup and asked for it again!
Made this today and it is fabulous. I didn’t have an onion so I subbed 1 Tbsp minced onion. Also used fage 0% greek yogurt instead of sour cream and reduced-fat sharp cheddar cheese. Absolutely wonderful!
I made this as specified. Very tasty. I added a little salt and used coconut milk yogurt as a substitute for the regular milk and sour cream,
I tried this today and I think it turned out really great. I know my personal tastes and thought it would be a bit bland as written, so I added a chopped jalapeno including ribs and seeds with the onion, carrot, garlic, and celery, as well as a healthy pinch of salt. I also think adding smoked paprika and/or cayenne would be great here too. That’s what great about these recipes, they are so versatile and easy to play around with different seasonings to make it your own. I would definitely make this again.
Delicious and very easy. I used frozen broccoli because it was easier than chopping fresh.
I can’t wait to try this recipe, but more importantly I need to know where is this beautiful and gorgeous wooden spoon from?…
LOVED IT! I just made this with some broccolini that was about to go bad and it was SO YUMMY! I loosely halved the recipe and it came out great. Garnished it with some applewood smoked cheddar and it was delish. thanks!!
This soup was absolutely amazing! Instead of the sour cream and milk, I added coconut milk, It was so rich and thick and flavoursome!
I love cooking and baking bu soups have never been something I could make This was my very first proper yummy soup I have made and so I had to leave a review for those who are questioning if they should make this or not, MAKE IT!
I made this today and would suggest for anyone on the fence about it to go ahead and make it. I used almond milk instead of regular milk and added one can of cannellini beans to make it creamy -I don’t do dairy so omitted the yogurt and cheese. It was sooo good!!!
This was easy and fairly quick to make and very good. I used 1% milk because I had that on hand. I also added a chopped oversized fingerling potato with the carrots and celery, and a hefty pinch of salt and about a quarter cup of nutritional yeast before blending.
I made this soup tonight. I was a little short on fresh broccoli, so mine was a little bit thinner than the picture. It was still delicious! The only change I made was I added a couple of pinches of Chipotle Chile Powder because some said it was bland. I did not put the sour cream on either. I loved it and will be making this again! Thanks for this recipe.
I made this today. Recipe as is, except added a pinch of Trader Joes 21 Seasoning. My husband works outside. He came home for a bowl and said it’s his favourite of all the soups I gave been making these past wintry weeks.
When will you add the green points to your recipes?
even though i haven’t tried making it yet ,any tips and advice?also is there any vegan or vegetarian substitute for this recipe? i don’t eat meat.
Didn’t think there was much flavour.
What do I add or do if it tastes a little “watery”? Thanks!
Is this a dish that could be frozen and then reheated? If so, would you reheat in a slow cooker or on the stove? Look forward to making it!
Made this today and family loved it. Will be making this again!
This is very easy to make but i definitely needed to add a decent amount of salt and a little Trader Joe’s everyday seasoning to make sure it wasn’t too bland.
Just made this soup and it is one of the yummiest I have had in a while. I used the broccoli stalks as well as the flowers. It is full of flavour and nice and thick.
Does this freeze well?
Can you add directions for this for the instant pot? Thanks!!
Jennifer, I made this in the IP today. I chopped the onion, carrot, celery and garlic, and let them sautee on high for a few minutes while I chopped the broccoli. Then I added the broccoli and chicken broth and pressure cooked for 10 minutes. After releasing the pressure, I then added the milk and cheese and sour cream, then mixed everything with my immersion blender.
My husband recently had a heart attack and is on an extremely low sodium diet. What can I change in this recipe to reduce the sodium?
Julie Bowers, Find Herb-Ox sodium free chicken broth and beef broth. It comes dry in individual packets to make 8 oz of broth. You just mix it with hot water. It is 0g sodium and very flavorful. Cant live without it!! Some grocery stores carry it or you can order at Amazon in 50 pack box.
Wow – this was super easy to make and very tasty. I added a little seasoned salt to serve. Didn’t have any sour cream, so used fat free Greek yogurt.
I made this recipe on a cold and rainy spring day and it was perfect. I used frozen broccoli and had great luck. Color was vibrant and it tasted great. I also subbed almond milk because that is what I had on hand and was happy with my results.
Using lite Coconut milk, homemade soy yogurt in lieu of sour cream and just a little of the Daiya Cheddar Shreds to make it vegan plus relatively low carb.
I loved this recipe! What is the calorie difference if I tried this with cauliflower
Sorry I don’t have that info handy.
Cooked broccoli has 44 cal vs 29 for cauliflower
https://skipthepie.org/vegetables-and-vegetable-products/broccoli-raw/compared-to/cauliflower-raw/
This site compares nutrition of broccoli vs cauliflower.
Wonderful weekend soup!
delicious!!
Will make this but leave out the carrot and onion and use cream to make this really low carb. Plan to use onion powder instead.
Would this soup freeze well?
I typically dont freeze soups with cream, so I am not sure
This recipe is listed under freezer meals, Gina. So is that a mistake or would you say it’s okay now? I was going to freeze it if I made it again since it is under FM, but now I’m not sure.
My error, this shouldn’t be listed as a freezer meal, sorry!
You can freeze this, just reheat in double boiler
Made this tonight and it was so quick, easy and absolutely delicious! I subbed Greek yogurt for the sour cream b/c that is what I had on hand and threw in a handful of struggling arugula for a little flavor boost. Turned out great. This will definitely go into my rotation. Came together in about 30 min, and it went perfect with roasted salmon. Easy healthy meal. Thanks!
Great! 🙂
P. S. – I made it with cream for low carb. Did top it with cheese.
I’ve had weight loss surgery so always looking for recipes that fit into my program. Love that you posted broccoli in ozs – and cups – but I prefer the ozs, know exactly how much I need. This recipe was more than delicious – it was Heavenly – made it last week and again this week. I belong to a 4 person card group, my turn is in April and this recipe is on the menu -thank you for this recipe. Love it, didn’t change a thing.
I don’t have an immersion blender. Would a regular blender work just as well?
I would like to know the same!
I would think so, it just might take a little longer since you’d have to puree in batches vs. doing it all at once in the pot with the immersion blender. They both do the same thing 🙂
Don’t put it in hot, though, cool it. Whenever I see blender recipes they always say that.
what do you mean?
“Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.”
My whole family really enjoyed this! Even my super picky son ate 3 servings of this soup. One note, the recipe calls for 1 carrot, but I found that it actually took 4-5 medium/large sized carrots to equal the 2/3 cup the recipe also lists for carrots. I will definitely make this again! Thanks Gina!
I just made this tonight for dinner, oh my golly it is so good – the only thing I ade was a little Spike seasoning at the end, it just needed something more and this did the trick, followed the recipe exactly, have been tasting this through the cooking. I have made a lot of recipes off the internet, I’m a post op patient 9 years after weight loss surgery – this is definitely a keeper, lots of recipes I”ve made off the internet sites, have been thrown down the sink, so disappointing – not this one – thank you for a delicious recipe, next Cauiliflower cheese soup with bacon from your site – can’t wait.
This is, without a doubt, the BEST cream of broccoli soup recipe that I have made. Thanks so much for all your recipes….you make losing weight easier!!
Thanks Robin!
I’m completely confused by this.. if i put it into my WW calculator the points is 6 for one serving!! That’s crazy!!! What am I doing wrong???
And.. mine didn’t have much flavor at all?? 🤷🏼♀️
Are you using the recipe builder or entering the nutritional information? You should use the recipe builder. If you enter the nutritional information it will assign points to foods that are on the 0 point list.
Made this last night for lunch for the week! It’s really great. I doubled the garlic (because I can’t help myself) and added salt. Bought some great crusty Italian bread and plan to sprinkle with some fresh parmesan. Can’t wait for lunch!
I have a 6 qt
Hello! Would you recommend doing the recipe in the Instant Pot?
What makes the Carbs 796.5mg? Is that for the total recipe or per 4 servings?
No that is the sodium count not carbs.
Received this recipe via email at 9:30 AM and had a pot on the stove by 11:)).
I used Frozen Organic Brccoli from Costco and substituted Pepper Jack Cheese for the Sharp Cheddar based on what I had in my fridge. Also, I did not have any sour cream in the fridge.
Lunch was delicious!
I can see where the sour cream would add to the texture and flavor palate. My soup needed a little boost which I supplied with a few drops of Sriracha.
Delicious.
Can’t wait to make this! AND PLEASE TELL ME WHERE TO BUY THE Wooden SPOON?
Could you sub FF Greek yogurt for the sour cream?
I read another comment that said they did and it worked
This soup is so good! no one in the family believes there is no cream in it. I am so happy I found this recipe, I love COB soup but never made it because it was so fattening. This one is a winner. I leave on the slowest of simmers after pureed and it thickens up so lusciously!!!
Gina, does this soup really have 2770mg of salt per serving????
No it’s 796mg, thank you I have correct the nutrition info.
This was delicious!!
I would:
1. skip the celery and replace it with a bit more broccoli.
2. Use sharp cheddar.
3. Add salt!
The first time I made it was delicious. The second time
I doubled the recipe it was watery ?
Just made this and its DELISH! My 16 year old daughter LOVES it! Thank you for helping my family eat healthier!
Yum! I am kind of shocked that i could make such a delicious soup so easily! I had a lot of left over brocolli, no celery on hand, and no cheddar cheese. I increased the onion a bit and used pepper-jack instead of cheddar. Turned out so good!
Can this be made in the slow cooker?
I have not tried
Great recipe, thanks Gina! I doubled it and am happy I did so we have some to freeze for another night.
I made the Cream Of Broccoli Soup and it was so easy & delicious! Thank you!
Does anyone know if it is one stock of celery or one bunch?
One stalk.
Hi, Love this recipe!! I was just about to ask this same question and found it already asked, awesome!! Celery stalk can sometimes be tricky. Thank you :
According to the video, “celery stalk” appears to mean just 1 rib of the whole celery bunch.
The text is indeed unclear what “celery stalk” means, as in some country/culture it can mean 1 whole bunch of ribs, while in another it can mean just 1 single rib:
“According to the USDA, a “stalk” means the whole bunch or head and a single piece or stick is called a “rib.” This does not reflect common usage, however, so use caution in interpreting recipes! “Celery stalk,” in American English, is commonly used to mean one piece/rib/stick of celery.”
I am confused why this works out to 5 points…. I’m doing smart points and most of the items in this recipe are 0 points.
Debbie,
I am cooking this right now. I make it often.
As a fellow WW I wonder this too. The only points items are the following
– 1/2 cup milk (2 percent)
– 2 tbsp low fat sour cream
– 1/2 cup sharp cheddar cheese, shredded (I calculated regular Colby shredded because thats what I have on hand)
– 45 oz ff chicken stock
If you add just these…. The total for the Whole Pot of soup is 15 SP.
This is a very easy and very delicious soup! I love your site!,
This was absolutely delicious! It was a little watery so I had to simmer a little longer and added some Arrowroot to thicken a bit, I recalculated it for the new Smart Points and it came to 4, will definitely make again!
This soup was wonderfully delicious and easy to put together. Never made a broccoli soup before. . Was even better the next day left over for lunch. Left out the sour cream because I didn’t have any and was still delicious. A must for cold winter nights and easy to put together after working all day. Thanks for this great easy recipe. A real keeper!
Gina, can you freeze soups , or anything else that has milk , cream etc?
This turned out delicious! I froze it in batches and it still turned out great. Light and fantastic flavour! Thanks
What is this for Smart Points?
4 Smart Points is what I got
Could sour cream be replaced by something else?
I just made this soup today, OMG!! creamy, delicious , Best Broccoli soup ever. I did not add the cheese and still perfection!! Thank you so much
Marianne
Is this freezable? Never sure when sour cream or cream cheese or cream is used ? Tnx in advance to Anyone who knows the answer
I've successfully frozen and defrosted this recipe
I'm sick and was craving some sort of broth-based soup so I made this tonight for dinner. It was easy and delicious. It hit the spot. Thanks Gina!
Would this recipe work with cauliflower instead of broccoli?
She has a great cauliflower soup recipe on here
We made this tonight and it was delicious! Might add in a potato next time to make it more hearty.
I love this website, and have tried many recipes. Thanks for taking the time to do this. I love this recipe. We follow all the directions…except, we don't puree it. I chop the veggies small, and we eat it like that. Super yummy, thanks again!
I've made this so often!!! Extremely yummy and I've even added other veggies on hand. It's in our monthly rotation!
I bought a huge bag of frozen broccoli florets and was looking for a soup to use them in, so this recipe was perfect! I replaced the sour cream with plain greek yogurt which is what I had on hand. Finally I used low sodium chicken broth and because of that, next time I will season it a little with salt since I didn't have the cheddar on hand either. Can't wait to try another one.
Easy, fresh, great flavor, I love it.
I tried it today along with 4 other recipes of yours, and I must say that Im in love 🙂 Thank you Gina. Kia
The recipe says 1 celery. Do you mean a whole celery bunch, or one stalk? Sorry, a little confused.
Great soup! I had a bunch of broccoli I needed to use up and thought of soup – and came on over to Skinnytaste to find a lightened up version. Of course I found this recipe and it turned out delish, as I expected. I was excited to get to use the veggie stock I made and froze recently. I also threw in some chopped mild green chiles for a little kick. As someone else suggested, I used yogurt instead of sour cream. Thanks Gina! You're amazing!
Hi Gina,
Found your website a week ago and I have it in a tab always open in my browser.
So, this is the third soup of yours I tried. First the cream of zucchini, then the carrot and ginger and finally the broccoli today.
I twicked them a little bit in the way that I used 3%fat natural yoghurt instead of sour cream and in today's soup I didn't put any milk, nor cheese and all of them still came out amazing.
Keep the creams/soups of vegetables coming because your recipes are just great!!!!
Sara
Mine also comes up as 2pts…??? If you can please explain difference lol would love to figure it out …. Also I love your site… Keep up the great work
Hi, I made this soup today and forgot the cheese but had put a couple of parmesan cheese rinds in to the soup. It was very tasty and good but I am questioning the WW points. I found the whole recipe was only 7 WW pts and I used lo salt chicken broth in the box. I found that 1 & 1/2 cups was only 2 ww pt not 5. How does this differ from the recipe? Curious.
Sorry, (3) 15 oz cans!
Excellent! But I agree–it came up as 3 points for me!
I also am curious about what size cans for the fat free chicken broth.
OH MY GOSH! This is such a yummy soup! I will definitely be making it again. Even my picky husband liked it!
What size for the fat free chicken broth cans?
I just made this. It turned out amazing. I used Greek yogurt instead of sour cream. I'll definitely make it again!
This was so good! Thanks. I did use skim milk b/c that's all we have and even left the cheese out. Yummy!
I was wondering something. I put all of the ingredients into the recipe builder on the WW website and it says that it is only 3 pts per serving. I was wondering what you know that it doesn't. Thanks!!
I've had success freezing all my soups.
Have you ever tried freezing this soup? I'm trying to make healthy meals ahead of time, but I'm not sure how a creamy soup would freeze…
Hi Gina – how does this taste without the cheese? Love your website!
Hi Gina,
I use your site quite often and love it! Just wondering if could please add the Point Plus value for this soup? It sounds so good and I would love to try it!
Thank You!
This looks great. Can you give me the new points plus? So glad I found this site!
Hi Gina — What is the serving size, please? Thanks!
@ Sarah, I'm really not sure how that would taste. I've never used buttermilk in my soup.
Do you think I could sub the 2% milk for low fat buttermilk and get the same result? I've got buttermilk in the fridge that needs to be consumed!
+1 I’d love to use a lighter lactose alternative. Wondering your thoughts on using buttermilk/cream/alternative milk.
I’m no skinny person but am trying. I am a good cook though. Seems to me according to taste you could leave out the sour cream and 2% milk and add fat free buttermilk. If it’s too thick, add more broth or 2% milk. I don’t know what that would do to the numbers though.
Just made it tonight it was delicious! Love your blog!
This sounds good. I’ve made the broccoli cheese soup. I may have to try this one as well! Thanks for the recipe. I will bookmark you & return!
I am so gladd I found this site – now if you look at what I cook, you will see why DD started witght watchers 3 weeks ago! I have been trying to cook lighter versions of what I am cooking for her, but your site will be great for me and her!