Carrot Broccoli Soup Recipe
Carrot Broccoli Soup Recipe photo by Taste of Home

Carrot Broccoli Soup Recipe

Read Reviews
3.5 8 10
Publisher Photo
This soup is a staple at our house. It's easy, fast, nutritious and so yummy! —Sandy Smith, London, Ontario
TOTAL TIME: Prep: 15 min. Cook: 20 min.
MAKES:4 servings
Healthy Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Cook: 20 min.
MAKES: 4 servings


  • 1 medium onion, chopped
  • 2 medium carrots, chopped
  • 2 celery ribs, chopped
  • 1 tablespoon butter
  • 3 cups fresh broccoli florets
  • 3 cups fat-free milk, divided
  • 3/4 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/8 teaspoon pepper
  • 3 tablespoons all-purpose flour

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.


  1. In a large saucepan coated with cooking spray, cook the onion, carrots and celery in butter for 3 minutes. Add broccoli; cook 3 minutes longer. Stir in 2-3/4 cups milk, salt, thyme and pepper.
  2. Bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until vegetables are tender. Combine the flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook 2 minutes longer or until thickened. Yield: 4 servings.
Originally published as Carrot Broccoli Soup in Light & Tasty February/March 2007, p23

Reviews for Carrot Broccoli Soup

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Apr. 11, 2015

"I tried this tonight and followed the recipe exactly. It was ok, but lacked flavor. Next time I will try adding cooked bacon when I saute the vegetables. It wasn't too bad, but could use a little more flavor."

Reviewed Feb. 14, 2015

"We love carrots and broccoli but did not care for this soup. It was bland and yet the thyme was overpowering. Not sure what to change if I were to make it again. I did add some cheddar cheese to see whether it would improve the soup; all it did was add unnecessary calories and fat to what is basically a very healthy soup. I probably won't make it again without some significant tinkering."

Reviewed Apr. 1, 2013

"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 May. 16, 2012

"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 Dec. 13, 2011

"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!!"

Loading Image