Chilled broccoli soup with lemon and herbs

Points® value
Total Time
37 min
12 min
25 min
This tasty, healthy soup requires no extra fat. It’s just broccoli, broth, and flavorings, all cooked together and then pureed in a food processor. Pair it with a salad or sandwich for lunch or dinner. Straining the vegetables and reserving the broth, allows you to control the thickness of the soup based on your personal preference. If you don’t have fresh herbs, it’s better to omit them altogether than to substitute dried ones. To make 1/4 cup yogurt cheese, spoon 1/2 cup plain fat-free yogurt into a coffee filter or cheesecloth-lined strainer; place over a bowl. Refrigerate, covered, at least 8 hours or overnight.


Chicken broth

64 fl oz, reduced-sodium


1 head(s), trimmed and broken into florets, stalks peeled and chopped


1 medium, chopped


2 clove(s), finely chopped

Fresh lemon juice

2 Tbsp

Fresh parsley

2 Tbsp, flat-leaf , chopped

Peppermint leaves

1 Tbsp, chopped

Fat free sour cream

¼ cup(s), or yogurt cheese (optional)


  1. Combine the broth, broccoli, onion, and garlic in a large saucepan. Bring to a boil; reduce the heat and simmer, covered, until the broccoli is very tender, about 20 minutes.
  2. Pour the mixture through a strainer; reserve the broth. Transfer the broccoli mixture remaining in the strainer to a food processor. Add the lemon juice, parsley, and mint; puree, adding the reserved broth 1⁄4 cup at a time, until the mixture is liquid but creamy. Let cool to room temperature, then cover tightly and refrigerate until chilled, at least 2 hours and up to 1 day. (Refrigerate or freeze any remaining broth for another use.) Garnish each serving with 1 tablespoon of the sour cream or yogurt cheese, if using. Yields 1 cup per serving.