Creamy Broccoli Soup

Whole Living, January/February January/February 2013
  • Yield Makes 4
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  • 1 Tbsp coconut or extra-virgin olive oil, plus more for drizzling
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1/4 tsp red pepper flakes
  • 4 cups Cleansing Broth
  • 1 head broccoli, trimmed and chopped (6 cups)
  • 3 cups baby spinach
  • 1 avocado, chopped, plus more for garnish
  • Coarse salt and freshly ground black pepper


  1. Heat oil in a medium pot over medium heat. Add onion, garlic, and pepper flakes and cook, stirring, until tender, 6 to 8 minutes. Add broth and bring to a boil. Add broccoli and cook, covered, until bright green and tender, about 2 minutes. Season with salt and pepper. Remove from heat, stir in spinach, and let cool slightly.

  2. Transfer soup to blend and puree with avocado. Adjust seasoning. Garnish with avocado and a drizzle of olive oil.

Cook's Note

Refrigerate soup in an airtight container up to 3 days.

Recipe Reviews

Reviews (43)

  • 5 Jan, 2014

    The first two times I ate this it was tasty. The third time, I almost gagged. Some croutons would definitely help.

  • 5 Oct, 2013

    very tastey soup. my kids really loved it , i love healthy foods and this is defiantly all organic.

  • 29 Jul, 2013

    I really enjoyed this soup. I did puree it and that made it nice and smooth. A lot of flavour!

  • 30 Jun, 2013

    I loved this soup. My 5 year old even asked for seconds. I did not blend it the first time and I think it takes better with the whole pieces of broccoli. The avocado gave it a nice creamy texture.

  • 29 Jun, 2013

    Just a quick comment on the recipe format: it would be helpful to add a link to the Cleansing Broth. :)

  • 14 Apr, 2013

    Excellent...my whole family enjoyed it. Not only is this soup tasty, it is also very nutritious. I omitted the avocado because I didn't have a ripe one to use. When I make the recipe again, I will use an avocado. I'm sure it will still be great!

  • 9 Apr, 2013

    YUMMY! This soup is so good. I accidentally overcooked the broccoli, but it was still good! Also, I didn't want to use the avocado, so I substituted some of the leftover veges from the cleansing broth. It was perfect. I didn't have to add much of those veges. I also used a regular ol' kitchen blender for the final step. WOW...I love this soup...and I am not a cook..... Thanks Whole Living for getting me interested in eating healthier.

  • 30 Mar, 2013

    Awesome. Creamy. Dee- lish! No dairy!!!!
    I substituted chicken bone broth instead of detox recipe for broth. Served to the family for lunch with left over fajita chicken meat. That way mommy was still eating the somewhat like the family.

  • 22 Mar, 2013

    This was superb. Super easy, super healthy. We used an immersion blender and only cooked the broccoli; the rest we mixed in later: the spinach, lots of it, and 1/2 and avocado. Tasted like cream... but isn't! Another friend made it too and loved it. Great for winter!

  • 20 Mar, 2013

    Not my personal fav, but with avocado in each bite it was good. What it really needs is some homemade croutons for texture.

  • 11 Mar, 2013

    I really enjoyed this soup,very comforting. I didn't see the calorie count does anyone know what it is? Just curious.

  • 11 Mar, 2013

    I love broccoli anything, so this was of course good to me. Next time though, I want to leave it a bit more chunky instead of pureeing it to a soupy texture.

  • 9 Mar, 2013

    Texture matters! If it's too thick if feels like baby food. Add more broth for a thinner more palettable and yummy version

  • 4 Mar, 2013

    very yummy!

  • 3 Mar, 2013

    This was delicious, but only because I didn't follow the directions exactly. I make a lot of broccoli soup and know from experience that if you only cook the broccoli till it's just tender and still bright green, you'll end up with a gritty, unpleasant soup after pureeing. Cook the broccoli until it's soft. Not mushy, but easily pierced with a fork. Probably about 15 minutes. Then add in the spinach and cook till it's completely wilted, maybe another 5 minutes. Follow the recipe from there.

  • 24 Feb, 2013

    the soup is good. Definitely add lemon for a little zest! I do, however, feel like it would be better as a cold soup..

  • 19 Feb, 2013

    Never thought broccoli could taste this good. The soup was thick and creamy. I could taste the flavours from the cleansing broth and the pepper flakes. I ended making 2ltrs of this soup!

  • 18 Feb, 2013

    This was a hard one to eat, and my sister couldn't do it period, I can only imagine that I did something wrong in the prep so I'm going to try it again but from what I could tell the only good things about it were the avocado and the pretty green color the soup ended up being :/

  • 15 Feb, 2013

    I liked this soup better the second day and found it to be very good. I will make this one again. I also add more heat and lemon.

  • 12 Feb, 2013

    This is SO tasty! The secret is getting enough salt. Without it, it's very flat. I added Red Alaea Hawaiian Salt, plenty of pepper to give it a kick, & a swirl of EVOO. VERY VERY tasty! Have had it for the last three meals because I like it so much :)

  • 9 Feb, 2013

    I thought this was delicious and I did add the lemon. I think the cleansing broth really gives it a lot of flavor.

  • 7 Feb, 2013

    I added lemon and doubled red pepper flakes as others recommended. It was okay, but I really didn't enjoy it and only ate it once more as leftovers. The more avocado on the top I put the better it got. I doubt I'll eat this again. But apparently others really enjoyed it. My motto with this cleanse is, Try everything! You may be surprised by liking something unexpectedly (I already have).

  • 31 Jan, 2013

    I love this recipe. So glad you can store it in the fridge for three days. I had it last night for dinner and already looking forward to having it for lunch today!

  • 30 Jan, 2013

    I also followed the lemon suggestion and was so glad I did. I also used more garlic and followed the recipe the rest of the way. I really liked this soup. Loved the avocado in it.

  • 29 Jan, 2013

    I absolutely love this soup! I did make a few tweaks though... I used 5 cloves of garlic and I doubled the red pepper flake. I also used the recommendation of lemon juice and definitely tasted the benefit of it. Next time I might leave out half the broccoli from blending so it has a little more texture...loving every recipe from my first week of the 21 day challenge!!

  • 29 Jan, 2013

    This was probably the one recipe I thought I'd enjoy this week...but maybe after nearly a week of hunger, the thought of having the soup as leftovers actually made me not hungry anymore. The flavors are okay, but I thought it rather just tasted like watery pureed greens. Perhaps I just really miss cheese...

  • 28 Jan, 2013

    ...oh, and I used an immersion blender AFTER adding the avocado and it is worth it. So creamy you'd think you added cream!

  • 28 Jan, 2013

    Love this soup!!! Can't wait to share this recipe. Easy to make, filling, and yummy!

    Thank you, @alpearsall!! Juice from half a lemon (and kosher salt) are exactly what's needed to balance this soup. So good!

    @MissChriddy Their recipe is here http://www.wholeliving.com/216560/cleansing-broth

  • 27 Jan, 2013

    The lemon juice works. I had added it before even reading the other reviews. Great minds think alike! MAGIC BANANAS!

  • 27 Jan, 2013

    So this soup is excellent. I don't miss the cheese and cream at all. After the clean eating plan I will make this soup with chicken broth. Either way it's delicious.

  • 25 Jan, 2013

    My husband LOVED this soup, which is good, b/c I could only stand to eat it once. I thought the taste was excellent, but I just really dislike the texture of broccoli soup. I also added a little lemon juice, per someone else's suggestion - a good tip!

  • 24 Jan, 2013

    I am going to do this with organic vegetable broth but what is the recipe for cleansing broth?

  • 23 Jan, 2013

    YUM! I added lemon at the end as well and topped my soup with toasted walnut oil and pumpkin seeds. I also just pulsed mine in a food processor and loved the little bit of texture it left.

  • 23 Jan, 2013

    I added avocado before pureeing - I prefer no chunks as well, MissC. This is such an easy soup and SO YUMMY! Also I used organic vegetable broth since I didn't have time to make my own.

  • 23 Jan, 2013

    Yummy. I added some cayenne pepper to spice it up.

  • 23 Jan, 2013

    Really good. Lemon juice and a little corse salt at the end are a must.

  • 22 Jan, 2013

    I definitely liked it. I wonder how it would turn out if the avocado was added just before the puree? I think I would like the creamier texture rather than the chunks in my soup. Any words of wisdom from someone who might know better? Much appreciated. Thanks for sharing the lemon idea, btw. I agree it was a nice addition.

  • 22 Jan, 2013

    Very good - I tasted as I went along - and I agree the lemon is a must.

  • 22 Jan, 2013

    I was surprised about how good this recipe tasted.

  • 22 Jan, 2013

    I just made this recipe and really liked it. Like the others, I added lemon juice.. it was bland with out it. I also topped it with a swirl of home made cashew cream.. this recipe is a keeper :)

  • 20 Jan, 2013

    This was great - made it with the lemon and am amazed at how I enjoy this soup! (thank you for the tip @alpearsall)

  • 17 Jan, 2013

    Just finished my first bowl of this good food. Thanks for the lemon idea - next time I will add it. Wondering how it is going to reheat?

  • 15 Jan, 2013

    A couple tweaks: I recommend blending everything (emersion blender, if you can) after the addition of the spinach to your desired consistency. This recipe also benefits **a lot** from the addition of the juice of half a lemon once it's been removed from the heat (really, it needs it - just add some lemon).