Easy Cream of Broccoli Soup

Prep Time:
15 mins
Total Time:
30 mins

Stash this light but luscious soup in the freezer for a healthy homemade meal with zero effort. No can opener required.


  • 1 tablespoon olive oil

  • 1 medium onion, diced

  • Coarse salt and ground pepper

  • 2 cans (14.5 ounces each) reduced-sodium chicken broth

  • 1 large head broccoli (about 3 pounds), trimmed, stalks peeled, stalks and florets roughly chopped

  • 1 medium baking potato, peeled and finely chopped

  • ½ cup heavy cream

  • ¼ cup fresh lemon juice (from 2 lemons)


  1. In a large saucepan, heat oil over medium-high. Add onion; season with salt and pepper. Cook until soft, about 5 minutes. Add broth, broccoli, potato, and 2 cups water; season generously with salt. Bring to a boil. Reduce heat, and simmer until broccoli and potato are just tender, about 4 minutes.

  2. Working in batches, puree soup in a blender (fill it no more than halfway) and return to pot. Stir in cream and lemon juice; season with salt and pepper.

Cook's Notes

To freeze: Cool soup to room temperature. Pour about 1 1/2 cups into each of 6 airtight containers, leaving 1 inch of space at the top. Freeze up to 3 months. Thaw in microwave or overnight in refrigerator; warm over low heat.

Related Articles