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Cream of broccoli soup is one of the few ways that I can make myself eat broccoli. I guess I am still like a kid when I say that I think broccoli tastes gross. But when it’s drenched in sweet and sour sauce, or blended into this delicious cream of broccoli soup….let’s just say that I gobble it up!! This recipe is a great balance between a cream based soup and being low carb.

The interesting thing about this recipe is that is has such few calories. Normally when you add this type of meal into Fitbit, the app shows that it’s something near 110-115 calories…. As you can see below, my serving (which is about 1-2 cups….or 2-3 ladles) is only 92 calories*! The second interesting thing about this soup is that it is only 7 grams of carbs, 4 grams of protein and 6 grams of fat! Loving the low carb stats!

*Excluding the cheese because I did not eat the soup with the cheese- that was just for the photoshoot 😉

Cream of Broccoli Soup

This Cream of Broccoli soup is rich, creamy and low calorie. The recipe is a great balance between a cream based soup and being low carb.

Recipe Cream of Broccoli Soup

Ingredients

  • 2 medium carrots, shredded
  • 2 celery sticks, chopped
  • 2 cups of broccoli, chopped
  • 3 cloves garlic, minced
  • 1 small onion, diced
  • 4 cups of chicken broth (you could opt for veggie broth too if you want)
  • 4-6 TBS butter TOTAL
  • 1 cup of milk – or other dairy like half and half or cream.
  • 4 TBS all-purpose flour
  • Salt
  • Pepper
  • 2 Bay Leaves
  • 1/2 TBS Parsley
2-3 cups of broccoli

Instructions

Broccoli Soup

  • Mince, chop, dice and shred the vegetables
  • Add 2-3 TBS butter, garlic, onion, carrots and celery, salt and pepper to a pot on the stove
  • Over medium heat, melt the butter and cook these vegetables until the celery and onions are translucent
  • Combine the broth, broccoli, and other seasoning ingredients to the pot. Bring to a boil.
  • Once the soup has boiled, cover and turn the heat down to medium-low (like a 4-5 on the dial) and simmer until all vegetables are tender
mixed and boiled broccoli soup

Roux

  • In a pan, melt 2 TBS butter with a splash of the broth from the pot (half a ladle full)
  • Add the flour and mix butter, flour and broth into a paste
  • Add 1 cup of milk and stir well
  • Continue to slowly stir until the roux bubbles and thickens. Do not stop stirring in order to avoid scorching the milk or dairy item of choice
  • Remove from heat quickly!

Creaming the Soup

  • Add roux to the pot of soup and stir well
  • Set the immersion blend to a 3 (or “cream”) speed
  • Place immersion blender and gently blend the soup together
  • TIP: Use the pot lid as a shield to avoid burning yourself with the soup
  • Once fully blended, turn heat down and cool for a short while. This continues to thicken the soup
immersion blender for soup

This pairs great with….

This cream of broccoli soup goes great with my Fresh French Bread or my Low Carb Cheesy Bread Rolls recipe. If you combine this soup with the Cheesy Bread Rolls recipe, you’re looking at 19 grams of carbs total! How great is that? You could also try Sunday Dinner Rolls from The Prepared Pantry- you can read my full review here before making up your mind.

Pin Cream-of-Broccoli-Soup

Nutrition for Cream of Broccoli Soup

Cream of Broccoli Soup

Cream of Broccoli Soup

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Ingredients
  

  • 2 medium carrots shredded
  • 2 celery sticks chopped
  • 2 cups of broccoli chopped
  • 3 cloves garlic minced
  • 1 small onion diced
  • 4 cups of chicken broth you could opt for veggie broth too if you want
  • 4-6 TBS butter TOTAL
  • 1 cup of milk – or other dairy like half and half or cream.
  • 4 TBS all-purpose flour
  • Salt
  • Pepper
  • 2 Bay Leaves
  • 1/2 TBS Parsley

Instructions
 

  • Mince, chop, dice and shred the vegetables
  • Add 2-3 TBS butter, garlic, onion, carrots and celery, salt and pepper to a pot on the stove
  • Over medium heat, melt the butter and cook these vegetables until the celery and onions are translucent
  • Combine the broth, broccoli, and other seasoning ingredients to the pot. Bring to a boil.
  • Once the soup has boiled, cover and turn the heat down to medium-low (like a 4-5 on the dial) and simmer until all vegetables are tender
  • In a pan, melt 2 TBS butter with a splash of the broth from the pot (half a ladle full)
  • Add the flour and mix butter, flour and broth into a paste
  • Add 1 cup of milk and stir well
  • Continue to slowly stir until the roux bubbles and thickens. Do not stop stirring in order to avoid scorching the milk or dairy item of choice
  • Remove from heat quickly!
  • Add roux to the pot of soup and stir well
  • Set the immersion blend to a 3 (or “cream”) speed
  • Place immersion blender and gently blend the soup together
  • TIP: Use the pot lid as a shield to avoid burning yourself with the soup
  • Once fully blended, turn heat down and cool for a short while. This continues to thicken the soup

Notes

This cream of broccoli soup pairs great with my Fresh French Bread or my Low Carb Cheesy Bread Rolls recipe. If you combine this soup with the Cheesy Bread Rolls recipe, you’re looking at 19 grams of carbs total! How great is that? You could also try Sunday Dinner Rolls from The Prepared Pantry- you can read my full review here before making up your mind.