Puréed Broccoli and Celery Soup Recipe (2024)

Like others, I revised this by using a can of cannelleni beans instead of potatoes and added the broccoli after 25 minutes of simmering the beans, bouquet garni, onions, celery and garlic. Turned out great.

Used leek rather than onions, since had lots to hand. As others have commented, the flavour seemed a little 'flat', but after the addition of the juice of half a lemon it was really excellent.

I made this with produce from my CSA and homemade vegetable stock. When the soup was initially finished I thought it tasted really flat and unremarkable, even after adjusting salt and pepper. At that point, I added about a tablespoon of sherry vinegar and refrigerated it until dinner time. Fortunately, upon reheating the flavor had improved greatly. I served it with a drizzle of thinned sour cream and chopped fresh herbs as noted in the recipe. So, a word to the wise, make this soup ahead!

I added some cumin and lemon juice before serving — transformed the soup from somewhat bland to delicious.

Didn't have potatoes so I used turnips, and added bits of parmesan before mixing, delicious!

This is a simple and comforting potage. Herb garnish elevates the soup quite a bit.

So good! Added miso at the end and topped with sesame oil, would highly recommend!

I also added juice of one lemon and upon serving, a sprinkle of ground sumac on each bowl (sumac has a tart lemony flavor, but also fruity). A drizzle of olive oil and the soup was delightful ! These additions at the end were key to bringing out the broccoli flavor.

Add 1 telspn sherry vinegar after soup is cooked.Cook vegetables/broth/spices for 20 minutes before adding broccoli

I only used 1 quart stock because I like a thicker soup. Brought it to a boil with the flavorings, and then tossed the broccoli in last, let it all come to a boil, and simmered, covered for only 5 minutes. This kept the green color of the broccoli. Added a can of cannellini beans (instead of rice/potato), juice of half a lemon, and a block of cream cheese that needed to be used up. At serving, dusted with ground sumac. Bright and tasty.

After reading the comments about the bland taste, I made a couple changes. I used 1/3 chicken broth to 2/3 water for the liquid. I added a healthy pinch of nutmeg to bring out the flavor of the spinach. I substituted rice and chick peas for the potatoes. (Next time, I just use a can of chick peas, in order to simulate the mouthfeel of potatoes.) The soup is really delicious. I'll be making it quite frequently from now on.

Looking through the comments I did add some lime to the soup and in my opinion it tasted good. I don't think it's the most delicious soup I have eaten, but at least I figured out what to do with all the celery I had.

Cooked exactly as written and the soup is excellent! I have already made a second bach!

I loved the reminder of how great celery is and the lower calorie thickening methods. I’m sure the author knows this and didn’t include it to save prep time but if you blanch the broccoli first it will keep more of its green and preserve your spinach for other uses. This is the kind of core recipe that provides inspiration. Thank you.

Used cannellini beans instead of potatoes. Caramelized the broccoli in oven a little first. So good!

I used a cup of cooked black eyed peas that I had leftover. And fortunate enough to have grown two huge heads of broccoli in my garden this year to use for this soup. Very tasty and nourishing.

No potatoes, so used rice. Added more chopped celery & garlic. After tasting, added celery salt, Spanish piemonton, smoked paprika and a bit of cayenne. Will make this again!

I didn't have enough broth, so for the second quart I used water and tossed in two chicken bouillion cubes. I had some cheddar-guyere cheese, so i grated some into my bowl of soup and then squeezed a lemon slice into the bowl. This was amazing! Definitely making it again.

I had some leftover pan roasted broccoli and about two cups of broth, so I made a small batch with one stalk of celery, one clove of garlic, and 1/2 an onion. No bouquet garni, just a bay leaf and a sprinkle of dried thyme. No spinach, so I added a handful of frozen peas to amp up the green and freshness. As others suggested, I swapped out the potatoes or rice for a can of cannellini. The soup was very good!

Made per recipe had no fresh herbs so used various Penzeys I had on hand. Added a bit of crème fraiche to my bowl and it’s a light warming and delicious meal.

I added many, many handful of “power” greens and the hot soup in my Vitamix; then topped with lemon juice and flaked salt. It was delicious and bright green!

I liked the broccoli cooked at the recommended time. Keep it simple! I am too cheap and lazy for garni bouquet and just minced up a mash of the herbs I had frozen (I will buy them and then freeze extra). Threw in @2T salted butter when I added broccoli et al. Served w minced chives, Parmesan and olive oil. Delicious and easy!

Bland. I added a splash of lemon juice, and grated parm to each bowl, and that still did not help. The only part of this that was good was the homemade croutons Will not make this again

I added a teaspoon of red pepper flakes in the initial step. I am on a low salt diet, and felt it would need a boost with low salt. I used organic purple potatoes. As others did, I added an acid—lime juice. I wish I could have added more salt, but it was delicious. Family members that missed it added their own salt at the table.

good basic recipe, better after resting overnight!

I never cared much for broccoli soup but my husband suggested it. This recipe not only delighted him, but was a game changer for me. I wouldn't have believed such a satisfying creamy texture was possible in a soup without cream. Easy to make from vegetables nearly always on hand, this simple soup is a real winner. Thanks Martha Rose Shulman!