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This soup is a staple at our house. It's easy, fast, nutritious and so yummy! —Sandy Smith, London, Ontario
This recipe is:
Healthy
Diabetic Friendly
Nutritional Facts 1-1/4 cups equals 168 calories, 4 g fat (3 g saturated fat), 14 mg cholesterol, 633 mg sodium, 24 g carbohydrate, 4 g fiber, 10 g protein. Diabetic Exchanges: 2 vegetable, 1 fat-free milk, 1/2 fat.
Originally published as Carrot Broccoli Soup in Light & Tasty February/March 2007, p23
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Reviewed on Apr. 01, 2013 by KatieLuther
Lol! I just love how this recipe is featured on the front page and only one reviewer made it exactly the way it said to and gave it 5 stars! It really doesn't seem like it would be a good recipe, given that everyone else had to add or change things to make it better.
Reviewed on May. 16, 2012 by MrsKase
My first review did not go through so I hope it won't go twice now. But anyway: I used a leek instead if onion and fresh oregano and parsley instead of thyme. I used 2% Milk instead of skim. I partially blended with the immersion blender to hide some of the veggie chunks and thus made more a cream of broccoli soup instead of carrot and mykids ate it:) This was suffucient to the mission I had to use up some week old organic broccoli and carrots from our CSAgetting limp in the fridge. It was a good soup. I topped off our bowls with some shredded organic white cheddar cheese.
My first review did not go through so I hope it won't go twice now. But anyway: I used a leek instead if onion and fresh oregano and parsley instead of thyme. I used 2% Milk instead of skim. I partially blended with the immersion blender to hide some of the veggie chunks and thus made more a cream of broccoli soup instead of carrot and my
kids ate it:) This was suffucient to the mission I had to use up some week old organic broccoli and carrots from our CSA
getting limp in the fridge. It was a good soup. I topped off our bowls with some shredded organic white cheddar cheese.
Reviewed on Dec. 13, 2011 by KathrineVW
We really enjoyed this soup. We added Italian spice instead of thyme. This recipe makes 4 servings; however, there is not enough to have seconds which is very important to the men in my family. In the future we will double the recipe, and add potatoes and chicken. This recipe has the potential to be changed in many ways. Very good!!
Reviewed on Apr. 26, 2010 by janeron
the thyme was overpowering to the bland sweet soup. so i added red pepper pdr. and parmesan cheese-still just ok
Reviewed on Feb. 18, 2010 by berumen
This was ok but it is missing somthing in the flavor. I added some wild rice and it helped
Reviewed on Jul. 10, 2009 by sljharris
This soup is fabulous! Easy to make, lowfat, and delicious. Definitely on my keeper list.
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