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Healthy Broccoli Soup Recipe You can Make in Minutes

Healthy Broccoli Soup Recipe You can Make in Minutes

Enjoy a bowl of creamy Broccoli Puree Soup using Kettle & Fire’s Veggie Broth as a base.

You can thicken the soup by adding flour or omit to make it gluten-free and Keto-friendly.

The flavor combination of broccoli and mozzarella cheese makes this soup a real crowd-pleaser.

You’ll leave your friends and family feeling pretty impressed with your cooking skills when you tell them you made this soup from scratch!

Healthy Broccoli Soup Recipe You can Make in Minutes
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Broccoli Puree Soup

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people
Calories 345 kcal


  • 3 tbsp unsalted butter
  • 1 onion medium yellow, diced
  • 3 garlic cloves minced
  • 3 tbsp all-purpose flour
  • 32 oz Kettle & Fire Vegetable Cooking Broth
  • 1 cup milk 2%
  • 2 broccoli small heads, cut into florets and stems cut into 1-in. pieces (8 to 10 c.)
  • 1 cup mozzarella cheese shredded
  • Kosher salt
  • freshly ground black pepper
  • nutmeg pinch
  • Greek yogurt for garnish
  • 1 tsp Chili Peppers optional
  • 2 sticks Rosemary


  1. In a large pot, melt butter over medium-high heat. Add onion and cook until soft, 5 minutes. Add garlic and stir until fragrant, 1 minute.

  2. Add flour and cook, stirring constantly, until it turns golden, 3 minutes.

  3. Add Kettle & Fire Veggie Broth and milk and bring to a boil. Reduce heat to medium and add rosemary and broccoli. Simmer until broccoli is bright green, 4 minutes, then remove four pretty pieces of broccoli (for garnish) and rinse under cold water.

  4. Reduce heat to low and cover partially; simmer until broccoli is tender, 15 minutes.

  5. If you have an immersion blender, puree soup in a pot. Otherwise, working in batches, carefully puree soup in a blender. Pour pureed soup into a large bowl. Immediately whisk in cheese and season with salt, pepper, nutmeg, and chili peppers.

  6. Pour soup into bowls and garnish with greek yogurt, black pepper, and reserved broccoli.

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