Chilled Broccoli Soup

Chilled Broccoli Soup Recipe

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Lynette !


This is a good recipe for those hot summer months. I use it as a first course soup before a meal. The chilling time is included in the prep time.


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6 cups
55 Min
25 Min
Stove Top


  • 1 lb
    fresh broccoli
  • 1/2 c
    onion, diced
  • 1 clove
    garlic, minced
  • 2 Tbsp
    olive oil
  • 4 c
    boiling water
  • 2
    vegetable-flavored bouillon cubes
  • 1 Tbsp
    fresh parsley, minced
  • 1/2 tsp
    dried rosemary
  • 1 Tbsp
    lemon juice
  • 3/4 c
    plain yogurt

How to Make Chilled Broccoli Soup


  1. Trim off the large leaves on the broccoli, and remove the tough end of the lower stalks. Wash broccoli thoroughly. Remove the tough skin on the stalk, then chop all the broccoli coarsely. Set aside.
  2. Saute onion and garlic in oil in a 3-quart saucepan over medium heat until tender. Add the water and bouillon cubes, stirring until the bouillon cubes dissolve.
  3. Add the reserved broccoli, parsley, and rosemary; bring to a boil. Cover; reduce heat, and simmer for 15 minutes.
  4. Transfer half of the broccoli mixture to a blender; process on high speed 1 minute or until smooth, stopping once to scrape down the sides. Repeat the procedure with the remaining half of the broccoli mixtre.
  5. Stir in the lemon juice. Cover and chill. To serve, ladele soup into individual soup bowls. Top each serving with yogurt.

Printable Recipe Card

About Chilled Broccoli Soup

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Healthy
Hashtag: #chilled soup

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