Health · Nutrition · Recipes

Broccoli Soup

By Ellen Redlick

One of my favorite things about chilly winter or spring days is being cozy. And what’s more cozy than a nice warm bowl of soup? I’ve also been trying to fit as many veggies into my life as I can lately. Broccoli soup was my go-to this winter. I’m not the best at following recipes, so this is more of a generalization than an exact science – but that’s the great thing about cooking, right? I’m also somewhat forgetful, so the fact that you can’t really overcook the vegetables in this soup is a huge bonus for me.

When Brittney asked me to make a recipe and take some pictures, I had some cauliflower in the fridge I wanted to use up, so I went with a Broccoli Cauliflower soup. Personally I liked the plain Broccoli soup better, so that’s what I’m putting in the recipe. But if you want to sub out some of the broccoli for cauliflower, go ahead! I used a ratio of ⅔ broccoli and ⅓ cauliflower. I’m a big fan of the bags of cut up broccoli and cauliflower from Costco to cut down on prep time. My immersion blender broke last month so I’ve just been using a hand masher for this soup.



  • 12 cups broccoli pieces
  • 1 medium onion, chopped
  • 5 stalks celery, chopped
  • 1 cup water
  • 1 chicken OXO cube
  • ¼ cup cornstarch
  • 2 cups milk (I used 1%)
  • 1 cup unsweetened almond milk
  • 1 ½ tsp salt
  • 1 tsp pepper
  • Optional – grated cheddar cheese to serve.


  1. In a soup pot, add broccoli, onion, celery, water, and OXO. Bring to a boil and cook until vegetables are tender, about 35 minutes.
  2. Using an immersion blender or potato masher, puree the vegetables to your desired smoothness.
  3. In a small tupperware container, add cornstarch and almond milk and shake to combine. Pour the cornstarch mixture and the rest of the milk into the soup pot. Add the salt and pepper and stir to combine.
  4. Bring the soup back to a boil and simmer until thickened, about 5-10 minutes.
  5. Optional – top with grated cheddar cheese and serve.


Servings: 5

Nutrition Information: (per serving without cheese)

  • 177 calories
  • 31.4 g carbs
  • 2.5 g fat
  • 10.8 g protein
  • 7.1 g fibre
  • 12 g sugar

Related Recipes:

Chicken Rice and Rutabaga Soup

Coconut Curry Soup

Actifry Roasted Veggies


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