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Broccoli Bisque


· 1 Medium Head Broccoli

· 2 Tablespoons Olive Oil

· 1 Yellow Onion, Chopped

· 3 Large Cloves of Garlic, Chopped

· 1 Small Potato, Peeled & Cut into 1″pieces

· 4 Cups (32 oz.) Container Bone Broth or Low Sodium, Chicken or Vegetable Broth



1. Trim about 2” off broccoli stem and discard. Cut florets off broccoli and set aside. Cut up remaining stems into 1” pieces.

2. Heat oil in a 4 to 6 quart stockpot over medium heat. Add onion and garlic and sauté until softened and onion is translucent.

3. Add potato, chicken broth and broccoli stems to pot. Cover and bring to a slow boil for 10 minutes.

4. Add reserved broccoli florets to pot. Cover and boil 5 to 7 more minutes until broccoli and potato are soft when pierced with a fork.

5. Let cool before transferring to blender or food processor. Puree, in batches, until smooth (or use an immersion blender.)

6. Season to taste with freshly ground black pepper and serve with a drizzle of olive oil on top.


Makes 6 Servings

Therese Bonanni

Thérèse Bonanni MS, RDN, has worked as a Clinical Dietitian at Jersey Shore University Medical Center, Hospital for Special Surgery in New York City and Stamford Hospital in Connecticut. She practices evidenced-based medical nutrition therapy including but not limited to: weight management, metabolic disorders (pre/diabetes), pre/postnatal nutrition, GI-related conditions (Celiac Disease, IBS/IBD, GERD) and cardiovascular issues (hypertension, high cholesterol). Thérèse provides customized meal plans, recipes and food journal analysis, among other services. She is passionate about teaching her clients that nutrition is about all you can eat, not what you can’t. A former editor for Prevention magazine, Thérèse also created and developed recipes for The O2 Diet, Slim Calm Sexy Diet and The New You & Improved Diet books, which have appeared on The Rachael Ray Show and Access Hollywood. Her work has also appeared in Women’s Health, Reader’s Digest and Shape magazines. Thérèse holds a B.A. in Communications from Boston College and Master of Science in Clinical Nutrition from New York University. She is a Registered Dietitian with the Commission on Dietetic Registration and member of the Academy of Nutrition and Dietetics.
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