About Cream Of Broccoli Soup

Smooth, mouthwatering, and creamy this quick and easy cream of broccoli soup (adapted from my Cream of Mushroom Soup) is made in just one pot and takes less than thirty minutes. Filled with fresh broccoli and a few other pantry staples, this soup is one of my go-to weeknight meals because it’s easy to make and easy to clean up. Plus, this vegetarian soup is a sneaky way I can get my family to eat some greens. Surprisingly, broccoli is not a much loved veggie in my house, so I like to find creative ways to disguise it in soups like this, or in a mixed vegetable curry or pasta — I’ll try anything! I chose not to use cream in this “cream” of broccoli soup. Instead, I pureed the broccoli and milk together, which creates a smooth, creamy texture. You can also garnish the soup with some cream before serving to add an extra layer of richness and flavor. I like to serve my creamy broccoli soup with a toasted buttered bread or baguette to soak up every last bite.

Origin

The exact origin of cream of broccoli soup is not well-documented, but creamy vegetable soups have been a part of various culinary traditions for centuries. Broccoli itself is native to the Mediterranean and has been cultivated since ancient times. The concept of creamy soups, where vegetables are pureed and combined with a rich base, likely evolved over time as a way to create comforting and flavorful dishes. In the case of Cream Of Broccoli Soup, it is a product of modern culinary fusion, blending the techniques of creamy soups from European traditions with the popularity of broccoli in the Western world. Cream Of Broccoli Soup gained prominence in the latter half of the 20th century as broccoli became more widely available and appreciated in Western cuisine. The dish is a testament to the versatility of broccoli, transforming a nutritious vegetable into a creamy and satisfying soup.

How to make Cream Of Broccoli Soup

Blanch Broccoli

  1. First, fill a saucepan with 3 to 3½ cups of water and add in ¼ teaspoon of salt.
  2. Next, heat the water on medium to medium-high heat until it begins boiling.
  3. When the water has reached a boil, turn off heat and add in the chopped 3.5 to 4 cups broccoli florets. Give everything a stir so the broccoli florets are immersed in water. Tip: I like to cut the broccoli into medium-sized florets for this soup recipe. You can use fresh or frozen broccoli, but I always say that fresh ingredients taste best.
  4. Next, blanch the mixture for 15 to 20 seconds.
  5. Then drain all the water. Tip: I like to set aside a few of the blanched florets to garnish the soup before serving.

Sauté Aromatics

  1. Now it’s time to begin the creamy mixture for your soup. First, heat 2 tablespoons of butter in the same saucepan or pot you blanched your broccoli in. Both salted or unsalted butter work well.
  2. After the butter has melted, add ¼ cup of chopped onions and ¼ or ½ teaspoon of chopped garlic.
  3. Now, sauté the onions on low to medium-low heat, stirring often until they soften. At this point opt to add 1 to 2 tablespoons of chopped celery if you like.
  4. Next, add 1 to 1½ tablespoons of whole wheat flour or all-purpose flour to the sautéd onion mixture.
  5. Then continue to sauté for 2 to 3 minutes on low heat. Tip: It is important to cook the flour so that its rawness is not felt in the soup later.

Add and Cook Broccoli

  1. Now it’s time to add the blanched broccoli to the soup mixture.
  2. Then mix everything well.
  3. Now add 1½ cups of water or vegetable stock (vegetable broth), and stir to combine well.
  4. Now it’s time to let the broccoli cook. Cover with a lid and simmer on low to medium-low heat until the broccoli is tender (about 6 to 7 minutes).
  5. Don’t forget to check occasionally. You want to take the pot off heat when the broccoli has become tender, and then let it become warm or cool.
  6. When the soup mixture is still slightly hot or warm, use an immersion hand blender to blend the soup until the texture is smooth.
  7. While the broccoli mixture is cooling, heat 1½ cups of whole milk in a saucepan. It’s important not to overheat the milk – simply lightly heat and do not boil.

Make Cream of Broccoli Soup

  1. Next, add hot milk to the pureed soup.
  2. Now mix the soup thoroughly. Keep your pan on the stovetop and simmer on a low heat.
  3. Next, add ¼ teaspoon dried oregano or your choice of dried or fresh herbs. You can add about 1 to 2 teaspoons of fresh herbs.
  4. Gently heat soup (do not boil). Occasionally stir.
  5. Lastly, add salt and freshly crushed black pepper, as needed, plus a pinch of grated nutmeg. Mix again!
  6. Finally, pour the soup into individual serving bowls and garnish with broccoli florets. You can also garnish with homemade croutons, cream, cheese, or fresh herbs like parsley or cilantro or dill or chives. Feel free to add a dollop of heavy cream or whipping cream to the soup.

Storage and Leftovers

I always store my leftover or make-ahead broccoli soup in an airtight container in the refrigerator. If properly stored, your soup will last for 2 to 3 days in the fridge or up to 1 to 2 weeks in the freezer.

Expert Tips

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Tomato Soup Recipe (Homemade & Easy) Sweet Corn Soup Recipe French Onion Soup Recipe Spinach Soup Recipe (Palak Soup) This Cream Of Broccoli Soup recipe from the archives was first published in February 2014. It has been updated and republished in February 2024.

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title: “Cream Of Broccoli Soup Recipe” ShowToc: true date: “2024-10-28” author: “Peggy Wilson”

This cream of broccoli soup is perfect for a rainy day. It’s creamy and satisfying, yet light and nutritious at the same time. This soup is a lovely side dish for your favorite sandwiches and hearty salads. You might be intrigued by some of the elements in this cream of broccoli soup recipe. For starters, it’s lusciously creamy with minimal cream—we’ll primarily use butter and just finish the soup with a drizzle of optional cream.

Secondly, this recipe makes use of the broccoli stems and crowns, which is a fun way to maximize broccoli flavor and minimize waste. You’ve seen me use this trick in my Broccoli Cheese Soup. If you’ve enjoyed that soup, you’ll definitely appreciate this one. This cream of broccoli soup is not a superstar meal on its own, but is a really, really nice component in a springtime meal. I hope you’ll try it!

Cream of Broccoli Soup Ingredients

Broccoli: But of course! We’ll peel the stems, cut them into pieces, and simmer them until tender enough to blend. Before blending, we’ll add the chopped florets and cook until they’re bright green. Unsalted butter: Since butter is a semisolid form of cream, it’s right at home in this soup. We’ll actually rely on butter for the “cream” element here. Yellow onions and garlic: These alliums form the backbone of flavor in this soup. To reduce prep work, we’ll just roughly chop the onion and smash the garlic. We’ll blend them up later on. Water: Water is better than broth in this soup because it lets broccoli’s inherent flavor and fresh green color shine. I find that vegetable broth can contribute quite a lot of sodium with minimal, or sometimes even off-putting, flavor. Salt and pepper: Since we’re using water instead of salty broth, we’ll use a decent amount of salt to enhance the flavor of this soup. The nice part is that you’re in full control of the sodium content in this recipe, but follow my guidance for best flavor. Squeeze of lemon: Stir just a teaspoon or two of fresh lemon juice into the finished soup for some brightness and acidity. Optional garnishes: Add a drizzle of heavy cream before serving to emphasize the “cream of broccoli soup” title. It makes the soup extra creamy and flavorful. You could also add a sprinkle of finely snipped fresh chives.

Watch How to Make Cream of Broccoli Soup

Creamy Broccoli Soup Serving Suggestions

Treat this soup as a side dish. It would go particularly well with fresh sandwiches, hearty salads with chickpeas or roasted vegetables, and even with veggie pizza. Here are a few ideas:

Broccolini Almond Pizza Farro and Kale Salad with Goat Cheese Favorite Grilled Cheese Sandwich or 10-Minute Quesadillas Chickpea Salad with Carrots and Dill or French Carrot Salad Green Goddess Hummus Sandwich Roasted Beet Salad with Goat Cheese & Pistachios Roasted Cauliflower and Farro Salad with Feta and Avocado

Equipment Notes & Suggestions

This section contains affiliate links, which means I might earn a small commission if you place an order through them (at no cost to you).  If you are serving two people or don’t want a lot of leftovers (note that this soup freezes well!), you could easily cut the ingredients in half. Here’s what you’ll need to make this soup:

I’m convinced that soups always taste better when they’re cooked in a Dutch oven. I used my 5.5-quart Le Creuset for this recipe. A large, heavy-bottomed soup pot will also work well. You’ll need a lid for the pot. In a pinch, you could use a metal baking sheet. If you are making the full batch, you’ll need to blend it in batches in your stand blender. I could not blend the full batch at once in my Vitamix. Transfer the blended portion to a heat-proof pitcher or container as you blend the rest, then combine it all in the soup pot. Or, you could use an immersion blender. The trouble with immersion blenders is that even the best immersion blender never yields soup as creamy as you could accomplish in your stand blender. I wish it weren’t true!

Safety note: Never fill a stand blender past the maximum fill line, or you could end up with a giant mess (and a hot one, if you’re making soup). You need to know how your blender works. My lid’s design allows for steam to escape, but if yours doesn’t, you’ll want to remove the center piece so the contents don’t build pressure as they blend. Cover the hole with a tea towel, but don’t place your hand over it because the steam is hot.

More Creamy Soups to Enjoy

Try one of these: 

Lightened-Up Tomato Soup Roasted Butternut Squash Soup Roasted Carrot Soup Roasted Cauliflower Soup Roasted Pumpkin Soup

Please let me know how your soup turns out in the comments! I love hearing from you.

Make it dairy free/vegan: Use vegan butter or replace the butter with 2 tablespoons extra-virgin olive oil. No need to add more before blending. Omit the cream. You might enjoy a dollop of vegan sour cream as a garnish, or just add a sprinkle of chives.

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