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Quick Creamy Broccoli Soup


Broccoli is at its peak from October through April -- that's the best time to puree it in a soup like this one.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, March 2004


  • 1 tablespoon olive oil
  • 1 medium onion, halved and sliced
  • 1/8 teaspoon ground nutmeg
  • 4 cups reduced-sodium chicken broth
  • 1/3 cup rolled oats
  • 1 1/2 pounds broccoli, florets separated, stems peeled and cut into 1/2-inch rounds
  • Coarse salt and ground pepper


  1. In a large saucepan, heat olive oil over medium-low heat. Add onion, and cook until softened, 5 minutes. Add nutmeg; cook until fragrant, 30 seconds.

  2. Stir in broth, 1 1/2 cups water, oats, and broccoli. Season with salt and pepper. Bring to a boil; reduce heat. Simmer until broccoli is tender, 5 to 10 minutes.

  3. Puree soup in batches, filling blender halfway. Return to pot. Season with salt and pepper.

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