Best Cream of Broccoli Soup Recipe

This cream of broccoli soup is a smooth, blended soup: broccoli and onion are simmered in a flour-thickened broth, puréed with an immersion blender, then finished with milk and a splash of heavy cream. Cheese is only an optional garnish here. If you want a soup built around melted cheddar with small pieces of broccoli left in it, see our creamy broccoli cheese soup instead. This one takes about 40 minutes (15 prep, 25 cook) and serves 4.

Ingredients

• 2 tablespoons unsalted butter: Adds richness and starts the roux. If you use salted butter, go lighter on the salt later.
• 1 tablespoon olive oil: Helps keep the butter from browning while the onion cooks.
• 1 medium yellow onion, chopped: The flavor base. Cook it until soft and translucent.
• 2 cloves garlic, minced: Added after the onion so it does not burn.
• 4 cups (about 1.5 lbs) fresh broccoli florets: Pre-cut florets save time. You can also peel and chop the stems and cook them with the florets; they add body and flavor.
• 4 cups chicken or vegetable broth: Low-sodium gives you more control over the salt.
• 1 cup whole milk or half-and-half: Whole milk keeps the soup lighter; half-and-half makes it richer.
• 1/2 cup heavy cream: Gives the silky finish. Stir it in at the end, off a boil.
• 1/4 cup all-purpose flour: Thickens the soup as a roux.
• 1/2 teaspoon salt and 1/4 teaspoon black pepper, or to taste
• Pinch of nutmeg (optional): A small amount rounds out creamy, savory soups.
• Optional garnishes: Shredded cheddar, a swirl of heavy cream, croutons, fresh parsley or chives.

Cream of Broccoli Soup, Step by Step

1. Soften the onion: In a large pot or Dutch oven, melt the butter and olive oil over medium heat. Add the onion and cook until softened and translucent, about 5-7 minutes. Stir in the garlic and cook 1 minute more, until fragrant.
2. Make the roux: Sprinkle the flour over the onion and garlic. Stir continuously for 1-2 minutes to cook out the raw flour taste.
3. Add the broth: Gradually whisk in the broth, scraping up any bits from the bottom of the pot. Bring to a gentle simmer, whisking so no lumps form.
4. Simmer the broccoli: Add the florets (and peeled, chopped stems if using). Season with salt, pepper and nutmeg. Cover and simmer 10-12 minutes, until the broccoli is tender and easily pierced with a fork.
5. Blend: Remove the pot from the heat and blend with an immersion blender until it reaches the texture you like. Leave a few small pieces for a rustic soup or blend until smooth. With a countertop blender, work in batches, fill it only halfway, and vent the lid under a towel so steam can escape.
6. Add the dairy: Stir in the milk (or half-and-half) and heavy cream. Return the pot to low heat and warm through for 2-3 minutes, stirring constantly. Do not let it boil. Taste and adjust the seasoning.
7. Serve: Ladle into bowls and garnish with shredded cheddar, a swirl of cream, croutons or fresh herbs.

Why Broccoli Soup Turns Grainy, Thin or Dull Green

• Grainy or separated soup: Dairy that boils can curdle, and soup that has been frozen can separate. Warm it gently, whisk over low heat, and try the immersion blender to bring it back together.
• Raw flour taste: Cook the roux for at least 1-2 minutes before adding the broth.
• Dull, olive-colored broccoli: Overcooked broccoli loses its green. Stop simmering as soon as it is tender, and do not hold the soup hot for long.
• Tough, stringy bits: The outer skin of the stems is fibrous. Peel the stems before chopping them in.
• Bland soup: Broccoli is mild, so season after blending and again after the dairy goes in. A pinch of nutmeg or a squeeze of lemon at the end brightens it.
• Too thin: Simmer a little longer before adding the dairy, or whisk 1 tablespoon cornstarch into 2 tablespoons cold water and stir it into the simmering soup for a few minutes. A spoonful of cream cheese also adds body.
• Too thick: Whisk in broth or milk a tablespoon at a time.

Lighter, Dairy-Free and Add-In Options

• Lighter: Replace the heavy cream with more milk. Expect a thinner, less silky soup, and skim milk will thin it further.
• Dairy-free: Use unsweetened plant milk and a plant-based butter. Expect a thinner result and a slightly different flavor; blending in some soaked cashews is the usual way to add creaminess back.
• Vegetarian: Use vegetable broth. The rest of the ingredients are vegetarian as written.
• Frozen broccoli: Add it straight from the freezer to the simmering broth and cook until tender; it may need a little less time than fresh.
• More vegetables or protein: Chopped carrots or celery can cook with the onion, spinach can be stirred in at the end, and shredded cooked chicken makes it a heartier meal.
• Less green look: Hold back about 1/2 to 1 cup of broccoli, blend the rest, then add the reserved pieces near the end for texture and a lighter color.

What to Serve With Cream of Broccoli Soup

Crusty bread or a grilled cheese sandwich is the classic partner for dipping. For crunch on top, try croutons, toasted pumpkin seeds or bacon bits, and use a little hot sauce or red pepper flakes if you want heat. A simple green salad with vinaigrette balances the richness, and small bowls of the soup work as a starter before roasted chicken or pasta. If you like creamy soups, the creamy mushroom soup is a good one to rotate in.

Storing, Freezing and Reheating Broccoli Soup

• Refrigerator: Cool the soup, divide it into smaller containers so it chills quickly, and refrigerate within 2 hours of cooking. It keeps 3-4 days.
• Freezer: Freeze in airtight containers or freezer bags, leaving headspace for expansion, for up to 2-3 months. Cream soups can separate a little after freezing.
• Reheating: Thaw overnight in the fridge, then reheat gently on the stovetop over medium-low heat, stirring often, until steaming hot (165°F). Add a splash of broth or milk if it has thickened. Avoid a rapid boil, and whisk to bring back any separated dairy.

The recipe card lists about 250-300 kcal per serving, which will shift with the broth, dairy and garnishes you choose.

Cream of Broccoli Soup FAQ

Can I use frozen broccoli?

Yes. Add the frozen florets directly to the simmering broth at the broccoli step and cook until tender.

How do I get an extra-smooth soup?

Make sure the broccoli is very tender before blending and blend for longer. For an ultra-velvety texture, pass the blended soup through a fine-mesh sieve, though that is usually not necessary.

Can I make it ahead?

Yes. The flavor often deepens overnight. Reheat gently on the stovetop, adding broth or milk if it is too thick.

What is the difference between this and broccoli cheese soup?

This recipe is a blended, cream-based soup with cheese as an optional topping. The broccoli cheese soup is thickened with a large amount of shredded cheddar and keeps the broccoli in small pieces, so it is heavier and cheesier.

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