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Carrot Broccoli Soup

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


  • 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


  • 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.
  • 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.
Nutrition Facts
1-1/4 cups: 168 calories, 4g fat (3g saturated fat), 14mg cholesterol, 633mg sodium, 24g carbohydrate (15g sugars, 4g fiber), 10g protein. Diabetic Exchanges: 2 vegetable, 1 fat-free milk, 1/2 fat.

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Average Rating:
  • Jason
    Dec 23, 2020

    First it is not carrot and broccoli soup cause it has celery too second the mix of milk and those was so bad and when with thyme

  • Melanie
    Apr 19, 2020

    I read the reviews and from that made this soup with light cream instead of low fat milk, added bacon and used Italian seasoning instead of just thyme. Its really good and fresh, though maybe a bit less healthy than the original recipe. Great way to use up veggies that are going bad soon.

  • CinHan
    Nov 9, 2018

    I followed the recipe as written. It is bland and the thyme is overpowering, as previously stated. I added 6 American cheese slices to make it edible.

  • Aileenoregon
    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.

  • recipehound54
    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.

  • KatieLuther
    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.

  • MrsKase
    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 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.

  • KathrineVW
    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!!

  • dianna94
    Mar 24, 2011

    No comment left

  • janeron
    Apr 26, 2010

    the thyme was overpowering to the bland sweet soup. so i added red pepper pdr. and parmesan cheese-still just ok