Creamy Broccoli With Mustard Soup

Creamy Broccoli With Mustard Soup


"A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread."


servings 169 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 169 kcal
  • 8%
  • Fat:
  • 12.7 g
  • 20%
  • Carbs:
  • 10.9g
  • 4%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 58 mg
  • 2%

Based on a 2,000 calorie diet

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  1. Heat oil over medium-high heat in a large, deep saute pan until shimmering.
  2. Add broccoli, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
  3. Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
  4. Add mustard, basil, oregano, and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
  5. Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until broccoli is tender, about 10 minutes.
  6. Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
  7. Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.


  • *To toast, heat a small skillet over medium-low heat. Add nuts; stir and shake pan until nuts are fragrant and golden.

  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.
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Your rating



  1. 9 Ratings


I really enjoyed how easy this recipe really was. My husband is not a huge broccoli fan but since I love it, I though this would be a good way to get him to eat it..success!! I think I would a...

As written, I didn't feel the spices in this soup "worked"; but when I melted in cheese, the flavors melded beautifully. It's quite thick with the addition of the cheese, and a small cup can be...

This soup has potential but as written it lacks flavor. I caramelized the onion and added another 1/2 tsp dry mustard. I used evaporated milk in place of the half & half as it imparts a creamy t...

This is so good! And I've tried a couple of the other recipes on this site for broccoli soup. Great flavour! I used skim milk instead of whole milk and it tasted so good. It was definitely les...

Very different. I wouldn't really call it creamy though. The mustard really changed the taste of the soup. I probably won't make this again.

I was pleasantly surprised by this recipe. I make a lot of dishes using broccoli florets, and I often have leftover stems, which I don't particularly like to eat steamed. This was a great way to...

I found it refreshing to find a broccoli soup recipe that did not use cheese as my family must watch cholesterol.

For best flavor it's necessary to increase all the spices- including the garlic. I also use additional water as necessary. Cheese can be added if desired.

This sounded good but it was extremely bland.