“My friend's wife introduced me to this recipe. I HATE broccoli, but loved this soup. I ate every drop. It's simple and good!” - by LONBINDER
Ingredients
Adjust Servings
Original recipe yields 8 Servings
Directions
- Heat olive oil in a large saucepan, and saute onion and garlic until tender. Mix in broccoli, potato, and chicken broth. Bring to a boil, reduce heat, and simmer 15 minutes, until vegetables are tender.
- With a hand mixer or in a blender, puree the mixture until smooth. Return to the saucepan, and reheat. Season with nutmeg, salt, and pepper.
Nutrition
Amount Per Serving (8 total)
- Calories
- 64 cal
- 3%
- Fat
- 2 g
- 3%
- Carbs
- 10.2 g
- 3%
Based on a 2,000 calorie diet
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Reviews (183)
Rate This Recipe
"This is a great soup! I skipped the nutmeg and added fresh thyme instead. I also used 2 potatoes. Was great with a small amount of freshly shaven parmesan cheese as well...." See more"
pamc
"A very good and easy soup. I used a large baking potato, so the soup was nice and thick after blending. Also, I didn't add the thawed broccoli until the potato was already tender, and just cooked it..." See more a few minutes more so that the broccoli kept a nice green color and fresh flavor. My family, including my 9-yr. old son, really liked this soup."
CHARIANDER
"I was worried after reading other reviews of this recipe but gave it a try anyhow because it looked so easy. It turned out terrific!! It was a little bland but I just added some chopped fresh sage a..." See morend a little season salt and it turned out great! And you can't beat it for healthy. For my husband I stirred a 1/4 c of chopped proscuitto (you could use ham too) into his and he loved it. I also doubled the potato as per previous reviews here and I loved the thick texture. I will definitely put this in our monthly rotation - thanks Lon!"
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