Cream of Broccoli Soup is the ultimate comfort food for those chilly nights or anytime you crave a satisfying, veggie-packed bowl of goodness. This velvety, emerald-green classic combines vibrant broccoli with simple ingredients to create a soup that’s both nourishing and deeply satisfying. Whether you’re a soup enthusiast or just discovering how magical a well-made bowl can be, you’ll love how this easy recipe brings together flavor, texture, and color in one cozy pot.
Ingredients You’ll Need
It’s amazing how just a handful of humble kitchen staples can transform into creamy, dreamy perfection! Every ingredient in this Cream of Broccoli Soup plays an important role, from building flavor to achieving that signature silky-smooth consistency.
- Fresh Broccoli: The star of the show—choose crisp, vibrant heads for the best color and taste.
- Onion: Adds sweetness and depth that balances out the earthiness of the broccoli.
- Garlic: Just a couple of cloves infuse the soup with aromatic warmth.
- Butter: Provides a rich, silky base and helps sauté the veggies to perfection.
- All-Purpose Flour: Thickens the soup and gives it that delightful, creamy body.
- Vegetable or Chicken Broth: Adds savory flavor and helps everything blend together—feel free to use your favorite.
- Whole Milk or Half-and-Half: Creamy dairy is what makes the soup luscious and just indulgent enough.
- Salt and Pepper: For seasoning and bringing all the flavors to life—don’t forget to taste as you go!
- Optional: Fresh Herbs (like parsley or chives): Add brightness and a pop of color for garnish at the end.
- Optional: Shredded Cheese (cheddar is fantastic): Swirl in or sprinkle on top for extra richness.
How to Make Cream of Broccoli Soup
Step 1: Sauté Aromatics
Start by melting the butter in a large pot over medium heat. Add your chopped onion and a pinch of salt, then cook until the onion becomes soft and fragrant, about 5 minutes. Toss in the garlic and cook for another minute, letting those mouthwatering aromas fill your kitchen.
Step 2: Add Broccoli and Simmer
Chop your broccoli into small florets (don’t forget to peel and dice the stems—they’re full of flavor too!). Stir them into the pot with the onions and garlic. Pour in your broth and bring the mixture to a gentle boil. Cover, lower the heat, and let everything simmer for about 10–12 minutes, until the broccoli is perfectly tender and bright green.
Step 3: Thicken the Soup
In a small bowl, whisk the flour with a splash of cold milk or broth to create a smooth slurry. Stir this into the soup, then pour in the rest of the milk or half-and-half. Simmer gently for another 3–4 minutes, stirring often, until the soup thickens to your liking. The flour works its magic here, making the broth creamy yet light.
Step 4: Purée to Perfection
Time to blend! Use an immersion blender right in the pot, or transfer the soup in batches to a stand blender (just be careful with the hot liquid). Blend until silky smooth, or leave a little texture if you like some broccoli bits in your bite. Return the soup to the pot, adjust the seasoning with salt and pepper, and give it a final stir.
Step 5: Add the Final Touches
If you want to bump up the richness, stir in a handful of shredded cheddar cheese until melted. Ladle your Cream of Broccoli Soup into bowls and garnish with freshly chopped herbs, a swirl of cream, or more cheese. Now, it’s ready to serve!
How to Serve Cream of Broccoli Soup
Garnishes
Dress up each bowl with a sprinkle of chopped chives, fresh parsley, or even crispy croutons for a little crunch. A drizzle of olive oil or a spoonful of cream can add stunning visual appeal and some extra flavor, too. Don’t hesitate to give each serving its own personal flair!
Side Dishes
This soup pairs beautifully with a slice of crusty sourdough or a warm baguette to soak up every last drop. For a heartier meal, serve alongside a crisp green salad or a melty grilled cheese sandwich—you’ll be amazed at how comforting and complete it feels.
Creative Ways to Present
Turn this classic into a dinner party delight by serving it in cute mugs, bread bowls, or mini soup shooters as an appetizer. Top each little portion with microgreens, roasted seeds, or a sprinkle of smoked paprika for a showstopping touch your guests will love.
Make Ahead and Storage
Storing Leftovers
Cream of Broccoli Soup keeps beautifully in the fridge for up to 4 days. Just let it cool to room temperature before storing it in an airtight container. Its flavor seems to get even better overnight as everything melds together.
Freezing
If you’re thinking long-term, this soup freezes quite well—just skip the cheese or additional cream before freezing to prevent separation. Pour cooled soup into freezer-safe containers, leave a little space for expansion, and freeze for up to 3 months.
Reheating
When you’re ready for another bowl, thaw frozen soup in the fridge overnight. Warm it gently on the stove over low heat, stirring often, and add a splash of milk or broth if it seems too thick. If you held back on the dairy before freezing, now’s the perfect time to stir it in fresh.
FAQs
Can I make Cream of Broccoli Soup dairy-free?
Absolutely! Swap the butter for olive oil, use your favorite non-dairy milk (unsweetened almond, oat, or coconut all work), and skip any optional cheese or use a plant-based variety.
Is it possible to use frozen broccoli instead of fresh?
Yes, frozen broccoli makes a convenient alternative, especially if you’re in a pinch. Just toss it straight into the pot—no need to thaw first—and simmer until tender as usual.
What can I do if my soup turns out too thick?
No worries at all—just add a splash more broth or milk, a little at a time, while stirring over low heat until you reach your desired consistency.
How can I add more protein to this soup?
For extra heartiness, stir in cooked, shredded chicken or a can of drained white beans after blending. Spiced tofu cubes work well for a vegetarian-friendly option, too.
Can I double the recipe for a crowd?
Absolutely! Cream of Broccoli Soup is perfect for batch cooking and entertaining, so just double every ingredient and make sure to use a big enough pot. Leftovers are always welcome!
Final Thoughts
If you’re looking for a delicious way to turn simple veggies into something special, give this Cream of Broccoli Soup a try. It’s warm, comforting, and always a crowd-pleaser—plus, you’ll love how quick and easy it is to whip up. Go ahead and make a batch soon; your taste buds (and dinner guests) will thank you!
Print
Cream of Broccoli Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
Cream of Broccoli Soup is a velvety, nourishing classic that transforms simple ingredients into a comforting, veggie-packed bowl of goodness.
Ingredients
- 4 cups fresh broccoli florets (about 1 large head), plus 2 cups diced broccoli stems
- 1 medium yellow onion, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 4 cups vegetable or chicken broth
- 2 cups whole milk or half-and-half
- Salt and freshly ground black pepper, to taste
- Optional garnish: 1/2 cup shredded cheddar cheese
- Optional garnish: Fresh herbs (chopped parsley or chives)
Instructions
- Melt butter in a large pot over medium heat. Add chopped onion and a pinch of salt, cook until softened (about 5 minutes). Stir in garlic and cook for another minute.
- Add broccoli florets and diced stems. Pour in the broth and bring to a boil. Reduce heat, cover, and simmer 10–12 minutes until broccoli is tender.
- In a small bowl, whisk flour with a splash of milk or broth to form a slurry. Slowly stir into the soup. Pour in remaining milk or half-and-half and simmer another 3–4 minutes until thickened.
- Using an immersion blender (or carefully in batches with a stand blender), purée soup until smooth—or leave slightly chunky if preferred. Return to pot and season with salt and pepper.
- Optional: Stir in shredded cheddar until melted. Ladle into bowls and garnish with chopped herbs or extra cheese. Serve warm.
Notes
- Frozen broccoli can be used—just add it directly to the pot and cook until tender.
- For a dairy-free version, substitute butter with olive oil and use unsweetened almond or oat milk.
- Add extra protein by stirring in cooked chicken, white beans, or cubed tofu after blending.
- To freeze, omit cheese before freezing; reheat and add cheese when serving.
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