Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Easy Cream of Broccoli Soup Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 29, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 30 mins Servings: 6 Stash this light but luscious soup in the freezer for a healthy homemade meal with zero effort. No can opener required. Ingredients 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) Directions 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. 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. Rate it Print