How to make it

  • Heat butter and oil in a Dutch oven over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and thyme (or parsley); cook, stirring, until fragrant, about 10 seconds.
  • Stir in broccoli. Add water and broth; bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook until very tender, about 8 minutes.
  • Puree the soup in batches in a blender until smooth. (Use caution when pureeing hot liquids.) Stir in half-and-half (if using), salt and pepper.
  • Make Ahead Tip: Cover and refrigerate for up to 4 days or freeze for up to 3 months.
  • Note: Chicken-flavored broth, a vegetarian broth despite its name, is preferable to vegetable broth in some recipes for its hearty, rich flavor. Sometimes called “No-Chicken Broth,” it can be found with the soups in the natural-foods section of most supermarkets.
  • Per serving: 69 calories; 4 g fat ( 1 g sat , 2 g mono ); 4 mg cholesterol; 7 g carbohydrates; 0 g added sugars; 4 g protein; 3 g fiber; 458 mg sodium; 348 mg potassium.
  • Nutrition Bonus: Vitamin C (80% daily value), Vitamin A (23% dv), Folate (21% dv).

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