Healthy Broccoli Soup – without any cream
on Jun 10, 2021, Updated Jun 20, 2025
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This Healthy Broccoli Soup is super creamy and has a fantastic broccoli flavour. It’s got no cream in it, and as is the perfect example of healthy food that’s delicious!
A good cream of broccoli soup doesn’t really need any cream in it. Yup, that’s right! Trust me, when I say that you can totally make a thick and creamy soup while still keeping it healthy. Most broccoli cheese soups start with a roux, but this healthy broccoli soup recipe calls for none of that.
My secret to creamy vegetarian soups without any cream has always been potatoes. It’s what I use in my cream of mushroom soup as well, and nobody can tell the difference!
You only need a few ingredients for this healthy broccoli soup, and its super easy to make from scratch, and that too in under 30 minutes!
Jump to section: Healthy Broccoli Soup
Healthy Broccoli Soup Ingredients
- Broccoli: One whole head of fresh broccoli, thoroughly washed, cleaned, and cut into florets
- Potatoes: To add creaminess and body to the soup
- Garlic and Onion: For flavor and aroma
- Stock or Water: To adjust the consistency of the soup. I prefer to use water for this soup, but vegetable stock also tastes really nice
- Cheddar Cheese: For added creaminess and flavor
- Carrots: This one’s totally optional, but I love how carrots add an extra layer of texture and earthy flavors to the dish. Plus, makes this already healthy soup even healthier and more wholesome.
Frequently Asked Questions
My favorite way to thicken no-cream healthy broccoli soup is to use potatoes instead of cream. It gives the same smooth, creamy texture without the heaviness of cream.
To clean broccoli, start with chopping it into small florets. Fill a large bowl with water and a tablespoon of vinegar or salt. Soak the broccoli florets in this mixture for 10-15 minutes to help loosen any hidden dirt and bugs. After 15 minutes, swish the florets around and wash them under cold running water. Repeat this step if needed. Dry gently on a clean kitchen towel and your broccoli is ready to use.
Richa’s Top Tips
- This soup gets thicker as it cools down, so keep that in mind when adjusting the consistency of the soup
- Always allow the mixture to completely cool down before blending it to avoid splatters and accidents
- You can even use an immersion blender directly in the pan to speed up the process. This won’t give you the same super smooth finish of blending it in a mixer, but if you don’t mind a slightly chunky soup, then this will work great
- This soup easily lasts in the fridge (when stored in a clean, air tight container) for about 4 to 5 days
- You can even freeze this soup for up to 3 months. When you’re ready to eat, simply allow it thaw on the counter, reheat and serve for a delicious, easy meal in no time
How To Serve Broccoli Soup
- Some crusty, buttery, garlic bread tastes tastes so good dunked into this soup.
- A side of stir-fried veggies adds the perfect side of crunch and texture that pairs really well here.
- A refreshing salad like the Mediterranean Chickpea Salad, Spicy Chicken Cucumber Salad, or this Vegan Pasta Salad makes for a delicious side while keeping things healthy.
- If you like it spicy like me, then serve this broccoli soup with Bibim Guksu for some spicy, slippery goodness–this combination is heavenly
Customisation Ideas
- Add veggies of your choice. Zucchini, bell peppers, mushrooms, and peas, add lots of texture and nutrition while still keeping things delicious.
- Add a dollop of cream for a soup that’s even even more thick, creamy and indulgent.
Storage Instructions
- Fridge: Store this healthy cream of broccoli soup in the fridge in an airtight container for up to 5 days.
- Reheat: You can easily reheat this soup on the stove or in the microwave. Feel-free to add a little water to adjust consistency.
- Freezer: You can even freeze it for up to 3 months. Simply thaw on the counter and reheat as usual.
If you want to speeden this up even further, just pressure cook the broccoli and potato. It’ll cook the veggies slightly faster and make the veggies very tender. Seriously, this creamy, healthy broccoli soup with cheddar is SO GOOD you’ll be buying broccoli every week just for this.
I love serving this with some Cheesy Garlic Bread, which is perfect for dunking into the soup. Some other recipes that taste great with this soup are French bread pizza toasts, pepperoni cheese bombs, stuffed pizza bread, and the no yeast pizza.
Watch the Video For Healthy Broccoli Soup
Healthy Broccoli Soup
Ingredients
- 1 tablespoon Oil
- 1 teaspoon chopped Garlic
- 1 medium Onion, sliced
- 1 large head Broccoli, cut into florets
- 2 medium Potatoes, peeled and cut into cubes
- 1 teaspoon Salt
- 2 cups Water
- 1 cup Milk
- 1/2 cup Broccoli Florets, extra
- 1/4 cup diced Carrots, extra
- 1/4 cup grated Cheddar Cheese
Instructions
- Heat oil in a pot and saute garlic and onions till the onions are translucent.
- Add broccoli, potatoes, salt and water and bring this to a boil. Once this comes to a roaring boil, reduce the flame and simmer for 15-20 minutes till the broccoli and potatoes are fork tender.
- Let the mixture cool and blend this with milk till the soup is creamy and well blended.
- Pour this back into the pot and add broccoli florets and carrots if using. Simmer this for 5-10 minutes, mix in the grated cheddar and turn off the flame. Serve hot.
Video
Notes
- If you want to speeden this up even further, just pressure cook the broccoli and potato. It’ll cook the veggies slightly faster and make the veggies very tender.
- Make it vegan: Use almond or soy based milk. Use vegan cheese or skip it.
- Add in any combination of chopped boiled vegetables to this soup while serving for extra taste and texture.
Nutrition
This article was researched and written by Urvi Dalal.
I have become caregiver for my wife of 52 years. One of the changes is the fact that I am having to learn to cook meals which has been my wife’s joy, an action that she always made seem so easy. I’m am learning that cooking, meal planning, etc., is not easy. However, this creamy broccoli was surprisingly easy and turned out very well. Best of all, my wife loved it, so it has been added to my favorites. Thank you!
Hey Michael, so so glad that you & your wife loved it. thanks for leaving a comment.
This was so yummy and healthy! I added ginger and a veggies stock cube. It came out creamy and consistent.
Hey Amal, that sounds awesome. so glad you liked the recipe.
Looks good but Sodium is too high to be healthy.
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Hey Janet, one portion is within the daily allowance of sodium.
I have to agree with Janet. If you need to stay under 2000 grams of sodium a day, 724 in just the soup is too high. You realize this once you start looking at sodium in everything you pick up in the grocery store. It’s hard to stay under 2000 when you count everything you eat.
Hey Kay, That’s a good insight.Thank you for leaving a comment.
I made this today, adding just a touch of ginger (personal preference). it was delicious and filling. I’ll definitely make it again.
Yaay! that sounds fantastic Priscilla, thank you for your comments.
Thank you for this recipe. It is very easy and quick to make, but seems bland. I taste more potato than broccoli, so may have used too much potato. I would prefer to have cup measurements rather than “med onion, 2 med potatoes” etc as I feel one’s idea of med may be different from the author. Perhaps when the soup sits for a bit, the flavors may blend a bit. That said, it makes a quick, easy meal and I’m sure there won’t be much left over.
Hey Barb, 1 medium onion is 1/2 cup & 2 medium potatoes is 2/3 cup, 1 large broccoli is 4 cups.
Sorry, but I missed the richness of the cream. Guess that’s why it’s called healthy!
Hehe, that is why it is called healthy, Carol.