Creamy Broccoli Soup


2 cups broccoli, chopped

1/4 cup celery, diced

1/2 cup onion, chopped

1 cup chicken or vegetable broth, low-sodium

2 cups milk, skim or low-fat (1%)

2 tablespoons cornstarch

dash of pepper

dash of thyme

1/2 cup cheddar cheese, grated, low-fat

  1. Wash and prepare fresh vegetables. 
  2. Pour broth into saucepan, stir in vegetables and bring to a boil. 
  3. Reduce heat to simmer and cover. Cook mixture about 8 minutes, or until vegetables are tender. 
  4. In a separate bowl, combine milk, cornstarch, pepper, and thyme. Be sure cornstarch is completely dissolved. 
  5. Add milk mixture to cooked vegetables. Stir constantly until the soup thickens. Bring just to a boil and remove from heat. 
  6. Stir in cheese until melted. 
  • Serve with whole-wheat bread or rolls. 
Nutrition Facts: 

Serving size: 1 cup

Calories: 120 

Fruits and Vegetables: 3/4 cup

Fat: 2.5 g

Fiber: 2 g

Sodium: 180 mg


This material was developed by the UMass Extension Nutrition Education Program.

The Center for Agriculture, Food and the Environment and UMass Extension are equal opportunity providers and employers, United States Department of Agriculture cooperating. Contact your local Extension office for information on disability accommodations. Contact the State Center Director’s Office if you have concerns related to discrimination, 413-545-4800 or see