Kid-Approved Broccoli Soup

To continue the soup topic from yesterday, I thought I would share my broccoli soup recipe… because it is DELICIOUS and SO EASY and an absolute favorite.

Now, my broccoli soup is no ordinary soup. It is super easy to make, healthy and nutritious, and absolutely beloved by children and adults alike. Let me start by saying that my 5-year-old son HATES broccoli. There is seriously no way I can convince him to put broccoli in his mouth and try it (he has tried it, it is disgusting). Sadly, my toddler will not eat broccoli either, despite it’s gorgeous color and resemblance to trees. And yet, despite this widespread aversion for broccoli, the most beloved soup in my household is broccoli soup. The kids come downstairs for dinner and whoop in delight every time I make it, and I make it often. This is the one dish that pleases absolutely everyone in my house – no complaining, no dawdling. They all gobble it up and ask for more… including me. I love that it is essentially a puree of veggies – full of goodness, low on calories. Try it for yourself, you will not be sorry you did.

Print Recipe

Kid-Approved Broccoli Soup

Course

Soup

Cuisine

American

Prep Time

5 minutes

Cook Time

30 minutes

Servings

cups

Ingredients

• 1 tbsp olive oil
• 1 onion small, chopped
• 3 lbs frozen chopped broccoli I usually buy three 16oz. packages
• 6 c fat free, low sodium chicken broth
• 2 c water
• 2 bouillon cubes chicken or beef
• 1 c milk room temperature
• Salt and pepper to taste
• Shredded cheese for serving

Course Soup Cuisine American Prep Time 5 minutes Cook Time 30 minutes Servings cups Ingredients 1 tbsp olive oil 1 onion small, chopped 3 lbs frozen chopped broccoli I usually buy three 16oz. packages 6 c fat free, low sodium chicken broth 2 c water 2 bouillon cubes chicken or beef 1 c milk room temperature Salt and pepper to taste Shredded cheese for serving

Instructions

1. Heat oil in large pot. Add onion and sauté until slightly brown and somewhat translucent, approximately 3-4 minutes.
2. Add frozen broccoli, and give it all a stir, scraping any good browned parts off the bottom of the pan.
3. Add chicken broth, water, and bouillon cubes. Cover and bring to a boil.
4. Reduce heat to low and simmer until broccoli is soft when pierced through with a fork, approximately 15 minutes.
5. Remove from heat. Using an immersion blender, puree the soup until smooth and creamy.
6. Slowly add the milk. If the milk is straight from the refrigerator, take this extra step to make sure it does not curdle: add a bit of soup into the milk first and bring up the temperature. When the milk is somewhat warm, slowly add it to the soup.
7. Season to taste with pepper, if needed. Be careful with adding more salt if you will be adding cheese.
8. Serve with a large pinch of shredded cheese on top, which melts deliciously into the soup. I usually use a sharp cheddar or a Mexican blend.
9. In my house, while finishing the bowls, I must also feed a pinch of cheese into each child’s mouth. I am not sure when this ritual started, but broccoli soup means I walk around with a bag of cheese and feed my kids like baby birds. You can of course skip this step, but I would recommend carrying on the tradition. It definitely starts dinner on the right note.
10. Enjoy!

Recipe Notes

Nutrition Info: 1 serving = 1 cup | Calories: 46 | Fat: 3 g | Saturated Fat: 0.3 g | Trans Fat: 0.2 g | Cholesterol: 2 g | Sodium: 293 mg | Total Carbohydrate: 6 g | Dietary Fiber: 2 g | Sugars: 3.5 g | Protein: 3 g

Take a look at this post for my soup-making tips and tricks.

In the comments below, let me know if your house has crazy food rituals like mine.  Although all households are a bit odd, it is what makes us all unique.  I like to think that one day, our kids will tell stories of cheese in mouth to their own children.