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Lightened Broccoli and Potato Soup - 10 Cups

This soup is a delicious and healthy substitute to other cream soups. "


2½ tablespoons extra virgin olive oil
2 garlic cloves, chopped
½ medium onion, chopped
1¾ teaspoons sea or kosher salt, divided
1 teaspoon freshly ground black pepper
2 pounds broccoli, stems cut into ½-inch pieces, florets separated
1 pound potatoes, peeled and cut into ½-inch pieces
3 tablespoons sherry
4 cups vegetable stock, hot
¾ teaspoon lemon zest
3 tablespoons grated Parmesan


Heat the olive oil in a large saucepan over low heat. Add the garlic and onion, with a pinch each of salt and pepper. Sauté until softened, about 8 to 10 minutes. Raise the heat to medium and add the broccoli stems, potatoes and a pinch each of the salt and pepper; sauté 2 to 3 minutes, and then add the sherry. Let the sherry cook down until almost evaporated. Add the stock and bring to a boil. Reduce heat to a medium-low, and stir in the florets, lemon zest, Parmesan and remaining salt and pepper. Simmer until vegetables are tender.
Using the Cuisinart® Cordless Hand Blender, blend, using an up-and-down motion, until ingredients are smooth and completely combined. Be sure to keep the metal blade completely submerged while blending.
Taste and adjust seasoning accordingly.
Note: This soup is very thick, so add more stock if a thinner consistency is desired.

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Makes about 10 cups

Nutritional Information
Per Serving

Calories 140 (39% from fat) • carb. 17g • pro. 5g • fat 7g • sat. fat 2g • chol. 5mg • sod. 680mg • calc. 71mg • fiber 4g

This recipe can be prepared using the following Cuisinart® products:
Quick Prep® Hand Blender
Smart Stick PLUS® Cordless Rechargeable Hand Blender

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