Creamy Broccoli With Mustard Soup

Creamy Broccoli With Mustard Soup

8 Reviews 1 Pic
USA WEEKEND columnist Pam Anderson
Recipe by  USA WEEKEND columnist Pam Anderson

“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.”

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Adjust Servings

Original recipe yields 6 to 7 cups



  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.

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Reviews (8)

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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 add just a touch more mustard, I could taste it if I really focused on it but thought a bit more would be even better. carmelizing the onions gave a great flavour. I will difinatley make this again..great cool weather meal. After making this again....I do have to say the extra mustard was what was needed and a bit more spice... I wish more people would try this recipe!! It is awesome!!



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 used as a dip for breadsticks or eaten plain with crackers. I would probably use this as my first choice for a buffet or appetizer soup. One note - I never use oregano, but always substitute its milder cousin, marjoram. For a great supper soup, see Cream of Broccoli Soup I by Antooskin. It's flavorful without being spicy and has a thinner consistency.

Marie C.

Marie C.

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 texture without the fat and calories. I added Parmesan cheese as a garnish which did help flavor the soup somewhat. I was out of my good Smoked Spanish Paprika which would have been a nice addition. I will use it next time. This would be a nice soup to serve with a panini type sandwich.

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Amount Per Serving (8 total)

  • Calories
  • 169 cal
  • 8%
  • Fat
  • 12.7 g
  • 20%
  • Carbs
  • 10.9 g
  • 4%
  • Protein
  • 5.3 g
  • 11%
  • Cholesterol
  • 21 mg
  • 7%
  • Sodium
  • 107 mg
  • 4%

Based on a 2,000 calorie diet



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Creamy Sweet Potato With Ginger Soup


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Creamy Butternut Squash With Cinnamon Soup