Photo of Cream of broccoli soup by WW

Cream of broccoli soup

Total Time
34 min
14 min
20 min
Evaporated skim milk is a healthy way to add creaminess to soup instead of using cream.


Uncooked onion(s)

1 medium, chopped


1 medium clove(s), minced

Uncooked broccoli

2 pound(s), tough ends removed, stems and florets chopped

Fat free chicken broth

4 cup(s), or vegetable broth

Fat free evaporated milk

1 cup(s)

Hot pepper sauce

½ tsp, or to taste

Table salt

¼ tsp, or to taste

Black pepper

¼ tsp, or to taste


  1. Combine onion and garlic in a 2-quart saucepan with 1/4 cup of water. Simmer until onion is soft, about 10 minutes; spoon vegetables into a large pot.
  2. Add broccoli and broth to pot; bring to a boil over high heat. Once soup boils, reduce heat and simmer until broccoli is soft but still green, about 8 minutes. Do not cover pot while broccoli is cooking or it will turn gray.
  3. Remove soup from heat; puree until smooth in batches in a blender (be careful not to splatter hot liquid) or puree in pot using an immersion blender. Add evaporated milk and hot pepper sauce to soup; season to taste with salt and pepper. Yields about 1 3/4 cups per serving.


Fresh chives brighten the flavor of cream soups. Sprinkle 1 teaspoon of minced chives over each serving. Or, if available, garnish each bowl with 1 chive blossom.