Broccoli Soup

Broccoli Soup


  • 2 Teaspoons Olive Oil
  • 1/2 Medium Onion (Chopped, About 3/4 Cup)
  • 1 Stalk Celery (Chopped)
  • 1 Medium Yukon Gold Potato (Peeled and Cubed)
  • 4 Cups Fresh Broccoli (Including Stems, Chopped)
  • 2 Cups Low-Sodium, Fat-Free Chicken Broth (or Vegetable Broth)
  • 1 1/2 Cups Non-Fat Milk


  •  Gather The Ingredients.
  •  Heat Oil on Medium Heat in A Soup Pot or Dutch Oven.


  • Gently Sauté Onion and Celery for 3 To 4 Minutes, Until Onion Is Softened.


  • Add Potato and Chopped Broccoli, Followed by The Broth and Milk.


  • Bring to A Boil, Then Reduce Heat, Cover, and Simmer for 20 Minutes, or Until Vegetables are Tender.


  • Allow Soup to Cool Slightly, Then Transfer to A Blender in 2 to 3 Batches, and Blend Until Smooth.


  • Return Soup to Pot and Heat Gently Until Ready to Serve.