Best-Ever Cream of Broccoli Soup (GF) | The Jewish Week | Food & Wine

Lisa—a self-proclaimed "mad scientist" in the kitchen—is the author of 11 New York Times Best Selling cookbooks. This recipe is excerpted from her 12th book, "Hungry Girl Clean & Hungry OBSESSED!" (St. Martins Griffin) which was just released this month.  

Best-Ever Cream of Broccoli Soup (GF)

Best-Ever Cream of Broccoli Soup (GF)

Best-Ever Cream of Broccoli Soup (GF). Courtesy of Carl Kravats/St. Martin's Griffin

5 servings

45 min

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I am IN LOVE with this soup. Someone get us a room.

1/5th of recipe (about 1 cup): 124 calories, 3g total fat (1.5g sat fat), 563mg sodium, 16.5g carbs, 3.5g fiber, 8.5g sugars, 9.5g protein

Womens Bandeau


You’ll Need: large pot with a lid, strainer, blender or food processor, nonstick spray

3 cups chopped cauliflower

3 cups chopped broccoli

2 cups fat-free milk

1/2 cup shredded reduced-fat cheddar cheese

1 cup chopped onion

1 cup "chicken" broth (Ed's Note: You can use substiture with vegetable broth or with a pareve mock-chicken soup broth. "Imagine Foods" carries a few varieties. Check here.)

11/2 tablespoons chopped garlic

1/2 teaspoon salt

1/4 teaspoon black pepper

Optional topping: chopped scallions

Optional seasonings: salt and additional black pepper


1. Bring a large pot of water to a boil. Add cauliflower and 1 cup broccoli. Cook until very tender, about 15 minutes.

2. Transfer veggies to a strainer to drain.

3. Place drained veggies in a blender or food processor. Add milk and cheese, and puree until mostly smooth and uniform.

4. Spray the (empty) pot with nonstick spray, and bring to medium-high heat. Cook and stir onion until mostly softened, about 4 minutes.

5. Add veggie puree, remaining 2 cups broccoli, and remaining ingredients. Bring to a boil.

6. Reduce to a simmer. Cover and cook for 15 minutes, or until broccoli is tender.

Chew on This . . . While it may seem strange to us North Americans, soup is eaten for breakfast in countries all over the world!

Copyright © 2017 by Lisa Lillien and reprinted by permission of St. Martin’s Griffin.