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Broccoli soup recipe in a ceramic bowl with creamy broccoli, potato, carrot and a little shredded cheddar

Broccoli Soup Recipe (Creamy Without Heavy Cream)

A comforting broccoli soup made creamy by partially blending tender broccoli, potato and vegetables with low-fat milk. Finished with a small amount of shredded cheddar; no heavy cream.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings (source reference)
Ingredients Method Notes

Ingredients
  

Soup
  • 1 large onion diced
  • 1 large potato diced small
  • 1 medium carrot thinly sliced
  • 2 large broccoli crowns florets cut small, tender stems thinly sliced and used too
  • 1 stalk celery diced
  • 1 clove garlic minced
  • 1½ teaspoons canola oil for the aromatics
  • 1 whole bay leaf remove before blending
  • 1 cup low-fat milk plain, unsweetened
  • 2 cans (14½ oz each) low-sodium vegetable broth vegetarian substitution for chicken broth in source
  • 1 ounce reduced-fat cheddar cheese shredded; stir in at the end
  • ¾ teaspoon salt source amount; adjust based on broth sodium and taste
  • ¼ teaspoon ground black pepper

Method
 

Stovetop
  1. Rinse fresh vegetables; chop onion and celery; slice carrots and the tender broccoli stems; cut florets into small pieces. Dice potato and mince garlic. Shred cheese.
  2. Heat canola oil in a large pot over medium heat. Cook onion and celery, stirring occasionally, about 6–8 minutes until softened. Add garlic and stir for about 30 seconds.
  3. Add potato, carrot, thin broccoli stems, whole bay leaf, low-fat milk and vegetable broth. Bring toward a boil, lower heat and gently simmer until the vegetables become tender, approximately 15 minutes in total.
  4. Add broccoli florets during the final 10 minutes of the simmer so the smaller pieces do not cook as long as the potato and stems. Check the potato and stems for tenderness before blending.
  5. Remove and discard the whole bay leaf. Let the soup cool slightly. Blend about half the soup in small batches, venting the lid according to the blender manufacturer's hot-liquid instructions, or use an immersion blender. Return it to the pot.
  6. Stir in shredded reduced-fat cheddar and season with salt and pepper to taste. Heat gently 2–3 minutes just until the cheese melts; avoid a vigorous boil. Serve hot.

Notes

Research-based adaptation of UF/IFAS Extension Family Nutrition Program's 'Broccoli Soup' (adapted from Cooking Matters). The original uses low-sodium chicken broth; this version substitutes low-sodium vegetable broth. The published source lists 8 servings and 15 minutes prep plus 30 minutes cooking. This exact variation has not been independently kitchen-tested by Vegetable Dips. Nutrition values on the source page cannot be assigned to this altered recipe. Contains milk; read labels of broth and cheese for dietary needs. Refrigerate leftovers within 2 hours and use within 3–4 days at 40°F or below; reheat to 165°F.