Very Green Broccoli Soup

Very Green Broccoli Soup

3 Reviews 1 Pic
  • Prep

    50 m
  • Ready In

    50 m
Recipe by  Progresso®

“This creamy, delicate mixture of Progresso® chicken broth and broccoli will add rich layers of flavor and make you a hero among guests!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 cups

Directions

  1. Cut broccoli florets from stems. Peel tough outer skin from stems; trim off fibrous ends. Cut stems into 1/2-inch pieces.
  2. In 4-quart Dutch oven, heat oil and butter over medium-high heat until butter is melted. Add garlic; cook, stirring occasionally, until light brown. Stir in onion and celery; season with salt. Reduce heat to medium-low; cook about 10 minutes, stirring occasionally, until vegetables are tender.
  3. Meanwhile, in small bowl, stir together gremolata ingredients; set aside.
  4. Stir thyme, broccoli stems and broth into soup. Heat to boiling. Cook uncovered over medium heat about 3 minutes. Stir in broccoli florets; cook about 7 minutes, stirring occasionally, until broccoli is very tender. Stir in spinach and lemon peel (spinach will wilt).
  5. In blender, cover and puree soup in small batches. (At this point, soup can be covered and refrigerated up to 1 day or frozen up to 1 month.) Return soup to Dutch oven; reheat over medium-low heat. Stir in cream; season to taste with additional salt and the pepper.
  6. Ladle soup into warm individual soup bowls. Sprinkle 1 tablespoon gremolata onto each serving. Pass remaining gremolata at table.

Share It

Reviews (3)

Rate This Recipe
JoshEdgell
0

JoshEdgell

As with the other reviews, I made some changes myself. I substituted sea salt for grey salt, and used ground thyme instead of fresh. Honestly, I'm not sure this recipe even needed the cream - it was the best broccoli soup I've ever had without it. Next time, I'm going cream-free.

Lori
0

Lori

A delicious soup, which also has great eye appeal due to the lovely color. I used regular sea salt as I didn't have grey, and skipped the gremolata. Well received by adults and teens! Will definitely make again. Thank you!

Hatbox
0

Hatbox

Very good! I made some adjustments. I left out the garlic - my husband is allergic - didn't have fresh thyme, so used dried, used half chicken broth, and half vegetable broth, and wanted to cut the fat, so used 2% milk instead of whipping cream. The result was still great! Don't skip the Gremolata - it really added some elegance to the dish.

More Reviews

Similar Recipes

Roasted Butternut Squash Soup
(65)

Roasted Butternut Squash Soup

Next Day Turkey Soup
(25)

Next Day Turkey Soup

Tuscan White Bean Soup
(12)

Tuscan White Bean Soup

Chiarello's Chicken and Pastina Soup
(10)

Chiarello's Chicken and Pastina Soup

Pumpkin Pastina
(4)

Pumpkin Pastina

Italian Onion Soup
(4)

Italian Onion Soup

Nutrition

Amount Per Serving (8 total)

  • Calories
  • 243 cal
  • 12%
  • Fat
  • 18.5 g
  • 28%
  • Carbs
  • 15 g
  • 5%
  • Protein
  • 6.4 g
  • 13%
  • Cholesterol
  • 45 mg
  • 15%
  • Sodium
  • 704 mg
  • 28%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Roasted Butternut Squash Soup

>

next recipe:

Mashed Potato Gratin