Eat Your Broccoli Soup Two Ways

Even your kids won't be able to refuse this hearty duo of recipes.
Hearty Broccoli Soup

Hearty Broccoli Soup

Luscious, creamy fully-loaded broccoli soup will have you reaching for more.

Broccoli soup is a favorite around here. Throw in some velvety cheese and bring it all to silky perfection with a good shot of heavy cream and it’s nearly perfect. There are those times, though, when regret just might creep in after such a luxurious dish. We have a dilemma.

Here are two takes on a luscious broccoli and roasted red pepper soup. One creamy, cheesy and chock full of delicious. The second, a low fat alternative, is a bit less creamy, a lot less cheesy, but almost as tasty. Which to have? Decadent or merely delicious? I’ll let you make the call. Either way, you’re right.

Havarti Broccoli with Roasted Red Peppers

Incredibly flavorful and satisfying, this creamy soup is greater than the sum of its parts and goes from empty pot to dinner on the table in less than half an hour.

1 tablespoon butter
½ cup onions, chopped
2 cloves garlic, minced
2 cups chicken stock
2 cups broccoli florets, chopped
¼ teaspoon salt
1/4 teaspoons white pepper
1/4 teaspoons paprika
1/2 cup havarti cheese, shredded
1/3 cup roasted red peppers, chopped
1/3 cups heavy cream

In a large pot, saute onion and garlic in butter until soft.

Add broth, broccoli, salt, pepper and paprika and bring to boil.

Reduce to simmer 5 minutes and puree with stick blender.

Add havarti and peppers and let simmer another 5 minutes, stirring frequently.

Stir in cream and simmer 2 more minutes, then remove from heat.

Let rest 5 minutes before serving.

Hearty Broccoli with Roasted Red Peppers

A low fat take on this broccoli soup. Nearly as tasty and with none of the guilt that comes with a soup full of cheese and heavy cream.

2 teaspoons olive oil
½ cup onion, chopped
2 cloves garlic, minced
2 cups broccoli florets, chopped
1 medium potato, peeled and cut into ½” cubes
2 cups vegetable broth
1/4 teaspoon paprika
1/4 teaspoon white pepper
¼ teaspoon salt
1/3 cup roasted red peppers, chopped

In a large pot, saute onion and garlic in olive oil until soft.

Add broth, broccoli, potato, salt, pepper and paprika and bring to boil.

Reduce to simmer 5 minutes and puree with stick blender.

Add peppers and let simmer another 5 minutes, stirring frequently.

Remove from heat and serve.

Keep Reading

Next Up

How to Sow and Plant Fruiting Vegetables

Large leaves, golden flowers and heavy yields make squashes, zucchini and cucumbers ideal plants for productive pots.

How to Plant Bare-Root Vegetables

Discover the best way to plant asparagus, rhubarb and strawberries in your garden.

Should I Plant My Vegetable Garden in Raised Beds?

The pros and cons of raised bed gardening.

Vegetables You Can Plant for a Fall Harvest

Savvy gardeners know a thriving fall garden starts in summer. Start planting these cool-weather favorites now.

Asparagus Two Ways

Pickle your springtime spears or shave them raw into a lemony salad.

Stuffed Mushrooms Two Ways

Fill nature's edible appetizer plates with cheese, herbs, meat and more.

Freezing Vegetables

Sun-ripened flavors are one of gardening's simple joys. Learn how to freeze fresh vegetables to enjoy the goodness all year long.

How to Freeze Broccoli

Garden-fresh broccoli tastes amazing—nothing like its supermarket cousin. Freeze this cool-weather crop in season to savor later.