Creamy Broccoli Soup

Creamy Broccoli Soup

Serves: 4

Fruits and Vegetables: ¾ cup per serving


2 cups broccoli, fresh, coarsely chopped

1 small celery stalk, diced

1 small onion, chopped

1 cup chicken or vegetable broth, low sodium

2 cups milk, low-fat

2 tablespoons cornstarch

Dash black pepper

Pinch thyme, dried

½ cup cheddar cheese, low-fat, shredded


  1. Wash and prepare broccoli, celery and onion.
  2. Combine broth and vegetables in a large saucepan and bring to a boil.
  3. Cover, reduce heat to simmer, and cook until vegetables are tender, about 8 minutes.
  4. In a small bowl, dissolve cornstarch in milk and add pepper and thyme.
  5. Pour milk mixture into cooked vegetables, stirring constantly until soup thickens. Bring to a boil and remove from heat.
  6. Stir in cheese until melted.


  • If you prefer a smoother soup consistency, put batches of the soup in a blender.
  • Use a potato masher if you do not have a blender.
  • Use frozen broccoli for a quicker cook time.

Nutrition Facts

Serving size: 1 cup; Calories: 120; Carbohydrates: 16 g; Fiber 2 g; Fat: 2.5 g; Saturated fat: 1.5 g; Sodium: 220 mg

This material is provided with funding from USDA’s SNAP and/or EFNEP programs. For more information about SNAP-Ed and EFNEP programs, visit 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 at 413-545-4800, or see