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Home » Soup » Cream of Broccoli Soup

Cream of Broccoli Soup

Published: Sep 19, 2019 · Modified: Jul 27, 2021 by Justin Coit

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This Cream of Broccoli Soup is packed with wholesome, delicious ingredients! The perfect way to get extra servings of vegetables without anyone noticing, it’s my go-to healthy comfort food that the whole family loves.

Overhead view of cream of broccoli soup beside a striped linen and broccoli florets.
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Pinterest graphic of an overhead view of a bowl of cream of broccoli soup beside a striped linen.
Pinterest graphic of a bowl of cream of broccoli soup with some broccoli florets behind it.
Pinterest graphic of an overhead view of a bowl of cream of broccoli soup beside a linen napkin and broccoli florets.

There’s nothing cozier than a bowl on a rainy or chilly day. This creamy broccoli soup is delicious, nourishing, and so easy to make! It only requires a handful of ingredients, which come together quickly. You’re definitely not going to want to go back to the canned version after having your first spoonful of this. 

Broccoli is in season from October through April, and this recipe gets put on repeat whenever I get my hands on fresh broccoli from the farmer’s market. I also make my Broccoli Tots and Skillet Broccoli with Forbidden Rice repeatedly. Trust me, if you’ve got a broccoli-hater on your hands, then these recipes will convert them to be a broccoli-lover!

Key Ingredients You Need

Ingredients needed to make cream of broccoli soup.
  • Broccoli — When you select your broccoli, make sure it has tight green florets, and the stalks are firm. Both fresh and frozen broccoli works for this recipe. 
  • Chicken broth — Use low sodium chicken broth when you’re able to. If you only have regular chicken broth, then decrease the salt added to the soup. You can also swap for vegetable broth if you’d prefer!

How to Make Cream of Broccoli Soup

Set of two showing onions being sautéed and garlic added.

Step 1: Heat a large pot or dutch oven over medium heat and add 2 tbsp of butter. Once melted, add the onions and sauté until soft. 

Step 2: Add in garlic and sauté for 1 minute.

Set of two photos showing broth added to a pot and then blended with an immersion blender.

Step 3: Next, add broccoli and chicken broth and simmer for 10 minutes covered. 

Step 4: Use a handheld blender and puree the soup until smooth. Alternatively, you can use a blender instead.

Set of two photos showing butter and flour to the pot and then milk.

Step 5: Heat a small saucepan over medium-high heat and make a roux by melting the remaining 2 tbsp of butter and whisking in the flour. Add it to the soup. 

Step 6: Add in the cream and stir until combined.

Overhead view of a bowl of cream of broccoli soup beside a striped linen and a couple of broccoli florets.

Tips For This Recipe

  • If you don’t have an immersion blender, carefully transfer the soup to a blender. Make sure there is a way for steam to escape before blending the ingredients as the liquid is hot. Also, do not overfill the blender with hot liquid. The steam can build pressure and “blow” the top of your lid off. If the lid has a removable compartment, remove it and cover the hole with a damp towel to allow the steam to leave while keeping the liquid from splashing out.
  • Enjoy this recipe chilled or warmed as both ways are delicious.
  • If using frozen florets, then you can add the broccoli straight from frozen. There’s no need to thaw it ahead of time.
  • If you prefer a chunkier soup, feel free to blend only half of the soup or blend it slightly. 
  • Want to turn this into a broccoli cheddar soup? Stir in a handful of shredded cheddar cheese.
  • Want to save yourself washing a saucepan? Skip making the roux and add the butter and flour to the broccoli soup directly and whisk vigorously to get the flour balls to dissolve. 
  • The roux is used to thicken the broccoli soup so don’t skip it!
A bowl of cream of broccoli soup with a soup beside it on top of a striped linen napkin with broccoli florets in the background.

Frequently Asked Questions

Can I make this vegan?

You can definitely turn this into a vegan cream of broccoli soup with just a few simple swaps. Swap the butter for vegan butter, chicken broth with vegetable broth, and the cream for non-dairy milk of your choice, such as canned coconut milk. 

Can I make this gluten-free?

You can make this into a gluten-free soup by swapping the flour for gluten-free flour. Sweet rice flour and arrowroot starch make for a great gluten-free substitute as well.

What toppings can I add?

I like to add croutons, pumpkin seeds, sunflower seeds, or some small roasted broccoli florets to the soup for some added texture. You can try topping the soup off with some red pepper flakes, nutritional yeast, freshly cracked pepper, grated parmesan, or fresh herbs for additional flavor.

How do I store this? Can I freeze this?

Store leftover soup in the fridge in an airtight container for up to 5 days. You can also freeze this soup. As we are using cream in this recipe, the soup may separate. However, don’t worry, as it’s just a visual issue, you can simply whisk it back together when you reheat the soup. You can also hold off adding the cream if you plan on freezing the soup and then add the cream once you’re reheating it.


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If you’ve tried this Cream of Broccoli Soup Recipe then don’t forget to leave me a 5 star rating and let me know how it went in the comments below!

Overhead view of a bowl of cream of broccoli soup in a brown bowl with a striped linen napkin beside it.
Print Recipe
5 from 5 votes

Cream of Broccoli Soup

This creamy broccoli soup is packed with wholesome, delicious ingredients! The perfect way to get extra servings of vegetables without anyone noticing, it’s my go-to healthy comfort food that the whole family loves.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Side Dish
Cuisine: American
Servings: 4 servings
Calories: 389kcal
Author: Justin Coit

Ingredients

  • 4 tbsp butter divided in half
  • 1 onion chopped
  • 3 garlic cloves minced
  • 4 cups chicken broth
  • 8 cups broccoli florets
  • 3 tbsp all-purpose flour
  • ¾ cup cream
  • salt and pepper to taste

Instructions

  • Heat a large pot or dutch oven over medium heat and add 2 tablespoon of butter. Once butter is melted, sauté onion until soft.
  • Add in garlic and sauté for 1 minute.
  • Next, add broccoli and chicken broth and simmer for 10 minutes covered.
  • Use a handheld blender and puree the soup until smooth. Optional to puree soup in a regular blender as well.
  • Heat a small saucepan over medium-high heat and add in the remaining 2 tablespoon of butter and flour and whisk until it starts to thicken, then add to soup and stir until everything is combined.
  • Stir in the cream to finish off.
  • Salt and pepper to taste.

Video

Notes

  • If you don’t have an immersion blender, carefully transfer the soup to a blender. Make sure there is a way for steam to escape before blending the ingredients as the liquid is hot. Also, do not overfill the blender with hot liquid. The steam can build pressure and “blow” the top of your lid off. If the lid has a removable compartment, remove it and cover the hole with a damp towel to allow the steam to leave while keeping the liquid from splashing out.
  • Enjoy this soup chilled or warmed.
  • If using frozen florets, you can add the broccoli straight from frozen. There’s no need to thaw it ahead of time.
  • If you prefer a chunkier soup, feel free to blend only half of the soup or blend it slightly. 
  • Want to turn this into a broccoli cheddar soup? Stir in a handful of shredded cheddar cheese.
  • Want to save yourself washing a saucepan? Skip making the roux and add the butter and flour to the soup directly and whisk vigorously to get the flour balls to dissolve. 
  • The roux is used to thicken the broccoli soup so don’t skip it!

Nutrition

Calories: 389kcal | Carbohydrates: 24g | Protein: 12g | Fat: 30g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 151mg | Potassium: 870mg | Fiber: 5g | Sugar: 5g | Vitamin A: 2140IU | Vitamin C: 165mg | Calcium: 139mg | Iron: 2mg
*Nutrition Disclaimer
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Reader Interactions

Comments

  1. Tamara says

    March 22, 2022 at 3:59 pm

    How long is this good in the freezer for as I want to do a cook up ahead of winter so please help

    Reply
    • Justin Coit says

      April 11, 2022 at 8:20 pm

      Hi- if you store it properly it should last in the freezer for about 3 to 4 months.

      Reply
  2. Sonja says

    September 10, 2022 at 4:14 am

    5 stars
    Amazing recipe,tastes amazing!!

    Reply
    • Justin Coit says

      September 30, 2022 at 11:49 am

      Thanks so much Sonja!

      Reply

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Hi, I’m Justin. By day I'm a commercial director and photographer but in my free time, I make deliciously clean comfort food for my family and friends.

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