Nutritious Cream of Broccoli Soup Recipe: A Secret Ingredient Makes It Creamy (20 Minutes) Soups Lunch Dinner Gluten-free Vegetarian Vegetables

Cream of broccoli soup is one of our favorite comfort foods. Many cream of broccoli soup recipes are made creamy with heavy whipping cream, but not this one. This nutritious broccoli soup recipe has no cream in it. Rather, it's creaminess comes from a secret no-cream ingredient: feta cheese! Feta is considered one of the healthiest cheeses.

Creamy, quick and packed full of healthy broccoli and other vegetables, this broccoli soup recipe is a winner. The vegetable soup is made with olive oil, onion, celery, garlic, chicken or vegetable broth, broccoli, feta and parsley.

The gluten-free soup starts with cooking onions and celery in a little olive. Add the garlic, broth and broccoli and bring to a boil. Next, stir in the feta and parsley. Now comes the fun part! Blend it all up using an immersion blender. If you don't have one, cool the low-calorie soup a little then carefully blend in a traditional blender (following manufacturer's instructions).

Serve this vibrant, nutritious vegetarian soup for lunch, as a light dinner with a salad or as a starter for a dinner party. Garnish with some additional feta and a drizzle of olive oil, if desired. This soup is a delicious way to get your vitamins!

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Cuisine: American
Prep Time: 5 minutes
Cook Time: 10 to 15 minutes
Total Time: 15 to 20 minutes
Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 1/2 cup celery, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth, chicken broth or water
• 7 cups chopped broccoli, with the stems
• 1/2 cup crumbled feta cheese, plus more for serving
• 1/2 cup chopped flat-leaf Italian parsley

Helpful Products

• Soup Bowls
• Soup Pot
• Ladle
• Cutting Board
• Chef Knife
• Measuring Cups
• Measuring Spoons
• Salt and Pepper
• Immersion Blender
• Grater
• Airtight Containers

Recipe Notes

• If you don't have an immersion blender, you can use a regular blender. But, be careful when blending hot liquids and follow the manufacturer's instructions.

• To ensure that this soup is vegetarian, use vegetable broth. You also could use water.
• To reduce sodium, use low-sodium broth or water.
• Store leftovers in an airtight container in the refrigerator.

Here's how to make it:

1. Heat the olive oil in a large soup pot. Add the onions and celery. Cook until soft, about 5 minutes. Add the garlic and cook 30 seconds. Season with salt and pepper.
2. Add the broth and broccoli. Bring to a boil and cook about 3 to 4 minutes.
3. Add the feta cheese and parsley. Turn off the heat and blend with an immersion blender until smooth (or desired consistency). Season with more salt and pepper, if needed.
4. Ladle into soup bowls and sprinkle with more crumbled feta and a drizzle of olive oil. 

Nutrition Facts Per Serving

Calories: 102

Total Fat: 4.9g

Saturated Fat: 1.7g

Cholesterol: 7mg

Sodium: 354mg

Total Carbohydrate: 10.5g

Dietary Fiber: 3.6g

Total Sugars: 3.2g

Protein: 6.2g

Vitamin D: 0mcg

Calcium: 114mg

Iron: 1mg

Potassium: 504mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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