Why You’ll Love Best Cream of Broccoli Soup Recipe
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It’s quick and easy — you can have a rich, homemade soup ready in about 35 minutes.
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Uses basic, everyday ingredients but delivers deep flavor and a creamy texture.
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Great for weeknights when you want something comforting that doesn’t require long prep or cooking times.
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The smooth blend makes it ideal for serving as a starter or a light meal — and it pairs well with bread or croutons for a bit of extra texture.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
butter (divided)
onion, chopped
celery, chopped
chicken broth (or vegetable broth for a vegetarian twist)
broccoli florets
all-purpose flour
milk
ground black pepper, to taste
Directions
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Melt part of the butter in a medium stock pot over medium heat. Add the chopped onion and celery, and sauté until they are tender.
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Add the broccoli florets and the broth to the pot, cover, and simmer for about 10 minutes — until the broccoli is tender.
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Transfer the soup (carefully — don’t overfill your blender) to a countertop blender (or use an immersion blender) and purée until smooth. Return the puréed soup to a clean pot.
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In a separate small saucepan, melt the remaining butter. Stir in the flour, then add the milk, cooking until the milk mixture thickens and bubbles.
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Add the thickened milk mixture to the puréed soup, stir to combine, season with ground black pepper (and additional salt or spices if you like), and heat through. Serve hot.
Servings and timing
Makes 6 servings.
Prep time: about 10 minutes
Cook time: about 25 minutes
Total time: roughly 35 minutes
Variations
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For a vegetarian version, replace the chicken broth with vegetable broth.
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For richer flavor and creaminess, you can swap part or all of the milk with cream or half‑and‑half.
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For a heartier texture, set aside a few broccoli florets before blending, chop them roughly, and stir them back into the puréed soup.
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You can add extra seasonings such as garlic, thyme, or nutmeg for additional depth.
Storage/Reheating
Let the soup cool to room temperature within two hours of cooking, then transfer it to an airtight container. Store in the refrigerator for up to 3–4 days. For longer storage, portion into freezer‑safe containers or bags, label with the date, and freeze for up to 2–3 months. To reheat, gently warm on the stove over low to medium heat, stirring occasionally, until heated through.
FAQs
How can I make this soup dairy‑free?
You can use a plant-based milk (such as almond or oat milk) and replace the butter with a neutral oil or dairy-free margarine. To help thicken, you might also use a flour-based slurry or a starch like cornstarch.
Can I use frozen broccoli instead of fresh?
Yes — frozen broccoli works fine. Just ensure it’s thawed and drained well. The cooking time may be a little shorter because frozen broccoli tends to cook faster than fresh.
My soup turned out too thin. How can I thicken it?
You can thicken the soup by making a thicker roux, or by simmering it a bit longer to reduce excess liquid. Alternatively, you can add a small amount of cream or cornstarch mixed with cold water.
Can I use an immersion blender instead of a countertop blender?
Yes — an immersion blender works and is often easier because you don’t have to transfer hot soup between containers. Just be careful to avoid splattering.
Is it better to puree the soup smooth or leave some texture?
That depends on your preference. Pureeing gives a smooth, creamy texture, but leaving some chopped broccoli gives the soup more body and a rustic feel.
Can I add cheese to this soup?
Absolutely. Stirring in shredded cheese like Cheddar or Parmesan at the end adds richness and a deeper flavor.
Can I freeze this soup?
Yes — freeze in portion-sized containers or freezer bags. It will keep well for 2–3 months. When reheating, thaw overnight in the fridge, then gently warm on the stove.
How do I reheat the soup without it separating or curdling?
Reheat gently over low to medium heat and stir occasionally. Avoid boiling, especially if you used milk or cream, since high heat can cause separation.
Can I make this soup ahead of time?
Yes — it reheats well. You can make it a day or two ahead, refrigerate, then gently reheat before serving.
What can I serve with this soup?
It goes well with crusty bread, garlic toast, croutons, or a light salad. You could also garnish with fresh herbs or a drizzle of olive oil for added flavor.
Conclusion
This Cream of Broccoli Soup is a deliciously simple way to enjoy a comforting, homemade meal. It’s creamy, flavorful, and adaptable to different tastes and dietary needs. Whether served as a cozy lunch or a dinner starter, it’s a nourishing soup that’s sure to satisfy.
Best Cream of Broccoli Soup
A rich and creamy broccoli soup made with fresh broccoli, onions, and a smooth cheese and milk base. Perfect as a comforting appetizer or light main dish.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 5 tablespoons butter, divided
- 1 onion, chopped
- 1 stalk celery, chopped
- 3 cups chicken broth
- 8 cups broccoli florets
- 3 tablespoons all-purpose flour
- 2 cups milk
- Ground black pepper to taste
- 1 cup heavy cream
Instructions
- In a large pot over medium heat, melt 2 tablespoons of butter. Sauté the onion and celery until tender, about 5 minutes.
- Add the broccoli and chicken broth. Cover and simmer for 10-15 minutes until broccoli is tender.
- Remove from heat and allow to cool slightly. Use an immersion blender or transfer to a blender in batches to purée the soup until smooth.
- In a separate saucepan, melt the remaining 3 tablespoons of butter. Stir in the flour and cook over low heat until golden, about 2 minutes.
- Whisk in the milk and cook until thickened. Stir in the cream and continue heating without boiling.
- Add the milk mixture to the puréed soup. Mix well and reheat gently. Season with black pepper to taste and serve warm.
Notes
- You can use vegetable broth for a vegetarian version.
- For a chunkier soup, only purée half the broccoli mixture.
- Add shredded cheese for extra richness if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 6g
- Sodium: 444mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 62mg
