Spicy Cream of Broccoli Soup

Yields:Nutrition:Prep Time:Total Time:
5 servings 115 calories 15 min 30 min

Helps with these side effects:
Sore mouth, taste alterations, weight loss

This is a delicious way to eat healthful cruciferous vegetables and enjoy plenty of flavor in a low-fat, creamy soup. Use caution when pureeing a hot soup. Cool slightly before pureeing, and avoid filling the blender or food processor more than three-quarters full. 


  • 3 cups broccoli florets and peeled stems, coarsely chopped
  • 1 1/2 cups reduced-sodium chicken broth, vegetable broth, or water
  • 1 tablespoon olive oil 
  • 1 small onion, finely chopped
  • 1 tablespoon all-purpose flour
  • 3 cups low-fat milk
  • 1/2 teaspoon salt (optional)
  • 1/2 teaspoon pepper
  • 1/4 teaspoon paprika
  • 1/4 teaspoon celery seed
  • Pinch cayenne pepper, optional


  1. In a large saucepan over high heat, bring the broccoli and broth to a boil. Reduce heat, cover and simmer for 8 to 10 minutes, or until very tender. Cool slightly. Transfer to a blender or food processor, and purée. Set aside.

  2. In the same saucepan over medium heat, add the oil and onion. Sauté the onion for 3 to 5 minutes, or until softened. Add the flour and cook until fully incorporated, stirring constantly. Gradually add the milk, and cook until thickened, stirring constantly. Add the reserved broccoli purée, salt, pepper, paprika, celery seed, and cayenne pepper and stir well to combine. Makes 5 servings.



This material is furnished for informational purposes and is for your personal use only. It is not intended as a substitute for the expertise, judgment and specific advice of your health care professional. Based on your condition and treatment plan you may have different dietary needs. Please consult with your doctor before making changes to your diet plan.


Reproduced, with permission, from Jeanne Besser et al., What to Eat During Cancer Treatment (Atlanta: American Cancer Society, 2009) 124. ©2009 by the American Cancer Society.