Cream of Broccoli Soup is a velvety, nourishing classic that transforms simple ingredients into a comforting, veggie-packed bowl of goodness.

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)

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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.

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.