Go Back Email Link
–+ servings
2 bowls of creamy broccoli soup
Toby Amidor MS, RD, CDN, FAND

Easy 3-Ingredient Creamy Broccoli Soup

5 from 2 votes
Rich and nutritious soup: delicious for fall and winter meals
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 22 minutes
Cooling 15 minutes
Total Time 47 minutes
Servings: 4
Course: Appetizer, Soup
Cuisine: American
Calories: 104
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 Russet potato peeled and cut into 1-inch (2.5 cm) cubes
  • 4 cups 1 L vegetable broth reduced-sodium, gluten-free
  • 3 cups 750 mL chopped broccoli florets
  • 1 tbsp 15 mL olive oil
  • ½ tsp 2 mL salt
  • 1/8 tsp 0.5 mL ground black pepper

Equipment

  • Stove, Blender or Immersion blender

Method
 

  1. In a large pot, heat the oil over medium heat. When the oil is shimmering, add the potatoes and cook, stirring occasionally, until slightly softened, 5 minutes.
  2. Add the broth, broccoli florets, salt, and pepper and increase the heat to high to bring the mixture to a boil. Reduce the heat to low and simmer, covered, until the potatoes and broccoli are tender and cooked through, 15 minutes.
  3. Remove the pot from the heat and let cool slightly for 10 to 15 minutes.
  4. Carefully pour the soup into a blender and blend until smooth. Serve warm.

Nutrition

Calories: 104kcal

Notes

CREDIT: Recipe from The Best 3-Ingredient Cookbook by Toby Amidor and published by Robert Rose Books, October 2020. Photo courtesy of Ashley Lima
The nutrition information is an estimate from VeryWellFit

Tried this recipe?

Let us know how it was!
QR Code linking back to recipe