Cream of broccoli soup is the kind of dinner that comes together on a weeknight without any drama.
You saute a few aromatics, simmer fresh broccoli in broth, blend it silky smooth, and finish everything with a splash of cream.
This cream of broccoli soup recipe leans on the classic, old fashioned method: a butter and flour base for the thickening, tender broccoli florets and stems, and just enough cream to make it feel indulgent without being heavy.
It is the same style of soup you would find simmering in a farmhouse kitchen decades ago, just updated for a modern stovetop.
I make this one on repeat once the weather turns cool, and it always disappears fast at my table.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Total Time | 45 minutes |
| Servings | 6 servings |
| Difficulty Level | Easy |
Why You’ll Love This Cream Of Broccoli Soup Recipe
This is comfort food at its simplest, made from ingredients you probably already have on hand.
It also happens to be a sneaky way to get a big serving of vegetables into a bowl that tastes rich and satisfying.
If you already have a soft spot for cozy blended soups, this one will fit right into your rotation alongside my Roasted Cauliflower Soup.
- Ready in under an hour, start to finish
- Made with one pot and simple pantry staples
- Naturally vegetarian, with an easy vegan swap
- Freezer friendly for meal prep
- A great way to use up extra broccoli, stems included
- Kid approved, even for picky eaters, once it’s blended smooth
Ingredients
Every ingredient here earns its place, from the aromatics that build flavor to the cream that ties it all together.
- 4 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1/3 cup all purpose flour
- 4 cups chicken broth (or vegetable broth for a vegetarian version)
- 6 cups broccoli florets and chopped stems, about 2 large heads
- 1 cup heavy cream
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground nutmeg, optional
- Reserved broccoli florets, for garnish
Looking for a cheesy spin instead? My Broccoli Cheddar Soup uses a similar base with sharp cheddar folded in.
Kitchen Equipment Needed
Nothing fancy is required here, just a few basics that make the process smoother.
- Large heavy bottomed pot or Dutch oven
- Whisk
- Wooden spoon
- Immersion blender or countertop blender
- Cutting board and chef’s knife
- Measuring cups and spoons
- Ladle
Recommended Products for This Recipe
These are a few tools and ingredients I personally reach for whenever I make this soup, based on years of testing broccoli soup recipes in my own kitchen.
1. Le Creuset Enameled Cast Iron Dutch Oven
A heavy enameled pot heats evenly, so the roux thickens without scorching in one spot while the rest stays thin.
It also holds heat beautifully once you add the broth and broccoli, which means a gentler simmer and more tender vegetables.
This is the kind of pot that will outlast several cheaper ones.
2. Vitamix High Performance Blender
If you prefer a countertop blender over an immersion blender, a high powered one gets this soup completely silky in seconds instead of leaving little flecks of broccoli behind.
It is a splurge, but if you make soups often, it pays for itself quickly.
3. KitchenAid Cordless Immersion Blender
For most home cooks, an immersion blender is the easier route since you can puree the soup right in the pot.
A cordless model gives you more freedom to move it around the pot without a cord getting in the way of hot liquid.
4. Fine Mesh Strainer
If you want an extra silky, restaurant style texture, pushing the blended soup through a fine mesh strainer catches any stray fibrous bits from the broccoli stems.
It is an optional step, but it makes a noticeable difference in the final texture.
You might also enjoy: Roasted Butternut Squash Soup
Step-by-Step Instructions: How to Make Cream Of Broccoli Soup
1. Saute the aromatics
- Melt the butter in a large heavy bottomed pot or Dutch oven over medium heat.
- Once the butter is fully melted and starting to bubble, add the diced onion and celery.
- Cook, stirring occasionally, for about 5 to 6 minutes, until the onion turns translucent and the celery softens.
- Add the minced garlic and cook for another 30 seconds, just until fragrant. Do not let it brown.
2. Make the roux
- Sprinkle the flour evenly over the softened vegetables.
- Stir constantly with a wooden spoon for about 1 to 2 minutes, coating the vegetables and cooking off the raw flour taste.
- The mixture will look pale and slightly clumpy at this stage, which is normal.
3. Whisk in the broth
- Slowly pour in the chicken broth while whisking constantly, working out any lumps as you go.
- Keep whisking until the mixture is smooth and no flour streaks remain.
- Increase the heat slightly and bring the broth to a gentle simmer.
4. Add the broccoli
- Set aside a small handful of small broccoli florets for garnish later.
- Add the remaining broccoli florets and chopped stems to the pot.
- Stir in the salt, pepper, and nutmeg if using.
- Reduce the heat to maintain a steady simmer, cover the pot partially, and cook for 15 to 18 minutes, until the broccoli is fork tender.
5. Blend the soup
- Remove the pot from the heat.
- If using an immersion blender, puree the soup directly in the pot until smooth and creamy.
- If using a countertop blender, work in batches, filling the blender no more than halfway and holding a towel over the lid to release steam safely.
- Blend each batch until completely smooth, then return the soup to the pot.
6. Finish with cream
- Set the pot back over low heat.
- Stir in the heavy cream until fully incorporated and the soup turns a soft, pale green.
- Warm through for 3 to 4 minutes, but do not let it come to a full boil once the cream is added.
- Taste and adjust the salt and pepper as needed.
7. Prepare the garnish and serve
- While the soup finishes warming, quickly blanch the reserved broccoli florets in a small pot of simmering water for about 1 minute, then drain.
- Ladle the hot soup into bowls.
- Top each bowl with a few of the blanched broccoli florets and a light drizzle of cream if desired.
- Serve immediately while hot.
This same roux and blend technique also works beautifully in my Cream of Asparagus Soup, if you want to try a spring vegetable version next.
Tips for The Best Cream Of Broccoli Soup Recipe
A few small details make a big difference between an average pot of soup and a genuinely great one.
- Cut the broccoli into evenly sized pieces so it cooks at the same rate
- Do not skip the broccoli stems, they add flavor and body once peeled and chopped
- Whisk the broth in slowly to avoid lumps in the roux
- Keep the heat low after adding the cream so it does not curdle or separate
- Blend longer than you think you need to for the silkiest texture
- Taste before serving, broth brands vary in saltiness
Serving Suggestions
This soup is hearty enough to be a full meal, but it also plays well as a starter or a side.
I like serving it with something crusty for dipping and a lighter salad on the side to round things out.
- A warm slice of Same Day Sourdough Bread for dipping
- Air Fryer Garlic Bread on the side
- Soft Buttery Dinner Rolls
- A crisp green salad tossed in my Homemade Caesar Salad Dressing
- A sprinkle of shredded sharp cheddar or grated parmesan on top
- Crusty croutons for extra crunch
Variations of Cream Of Broccoli Soup
Once you have the base recipe down, it is easy to switch things up depending on what you are craving.
- Stir in a cup of shredded sharp cheddar at the end for a broccoli cheddar style soup
- Add diced Yukon gold potatoes with the broccoli for a heartier, thicker soup
- Swap the heavy cream for coconut milk and use vegetable broth for a dairy free version
- Top with crispy bacon bits for a smoky, savory finish
- Add a pinch of cayenne or a dash of hot sauce for gentle heat
- Stir in cooked wild rice for extra texture and heft
Read Also: Copycat Panera Broccoli Cheddar Soup Recipe
Storage and Reheating
This soup stores well, which makes it a solid option for meal prep or planned leftovers.
- Refrigerate in an airtight container for up to 4 days
- Freeze in freezer safe containers for up to 3 months, leaving room for expansion
- Thaw frozen soup overnight in the refrigerator before reheating
- Reheat gently on the stovetop over low heat, stirring occasionally
- Add a splash of broth or milk if the soup thickens too much after chilling
- Avoid boiling when reheating, since high heat can cause the cream to separate
Nutritional Facts
| Nutritional Facts (per serving) | |
|---|---|
| Calories | 240 |
| Total Fat | 19g |
| Saturated Fat | 11g |
| Cholesterol | 60mg |
| Sodium | 620mg |
| Total Carbohydrates | 13g |
| Dietary Fiber | 3g |
| Sugars | 3g |
| Protein | 5g |
Nutritional values are estimates and will vary based on specific ingredients and brands used.
Health Benefits of Key Ingredients
Beyond tasting great, this soup packs in some genuinely nutritious ingredients.
Broccoli in particular is one of the more nutrient dense vegetables you can cook with.
- Broccoli is rich in vitamin C, vitamin K, and fiber
- Onion and garlic contain antioxidant compounds that support overall health
- Celery adds hydration along with a good source of vitamin K
- Chicken broth provides collagen and minerals that support joint and gut health
- Butter and cream offer fat soluble vitamins like A and D in moderation
For another vegetable forward soup packed with nutrients, try my Roasted Red Pepper Soup.
FAQs About Cream Of Broccoli Soup
1. Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli works well in this recipe and can be added straight to the pot without thawing first.
Keep in mind that frozen broccoli tends to cook a bit faster, so start checking for tenderness a few minutes earlier.
2. Why did my soup turn out grainy instead of smooth?
A grainy texture usually means the soup was not blended long enough, or the broccoli stems were left too fibrous.
Blend for a full minute or two, and consider straining the soup through a fine mesh strainer for an extra silky finish.
3. Can I make this soup dairy free?
Absolutely, you can swap the butter for olive oil and use full fat coconut milk or a dairy free cream alternative in place of the heavy cream.
The flavor will shift slightly, but the texture stays creamy and satisfying.
4. Why did my cream curdle in the soup?
This usually happens when the soup is boiled too vigorously after the cream is added.
Keep the heat low once the cream goes in, and warm it through gently instead of bringing it back to a boil.
5. Can I make this soup ahead of time?
Yes, this soup actually tastes great the next day once the flavors have had time to meld together.
Store it in the refrigerator and reheat gently on the stovetop before serving.
Cream of Broccoli Soup
Ingredients
- 4 tablespoons unsalted butter or olive oil for dairy-free
- 1 medium yellow onion diced, about 1 cup or 150g
- 2 celery stalks diced
- 3 garlic cloves minced
- 1/3 cup all-purpose flour about 43g
- 4 cups chicken broth or vegetable broth for vegetarian, about 960ml
- 6 cups broccoli florets and chopped stems from about 2 large heads, cut into even pieces
- 1 cup heavy cream or full-fat coconut milk for dairy-free, about 240ml
- 1/2 teaspoon salt plus more to taste
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground nutmeg optional, for warmth
- reserved broccoli florets small ones, blanched
- extra heavy cream for drizzling (optional)
- shredded sharp cheddar or grated Parmesan cheese for topping (optional)
- crusty croutons for extra crunch (optional)
- crispy bacon bits for a smoky finish (optional)
Equipment
- Large heavy-bottomed pot or Dutch oven e.g., Le Creuset enameled cast iron Dutch oven
- Whisk
- Wooden spoon
- Immersion blender or countertop blender (e.g., Vitamix); cordless model recommended
- Measuring cups and spoons
- Ladle
- Fine-mesh strainer optional, for extra silky texture
- Small pot for blanching garnish florets
Method
- Melt butter in a large heavy pot over medium heat. Add onion and celery, cooking for 5-6 minutes until translucent and softened. Stir in garlic for 30 seconds until fragrant.
- Sprinkle flour over the vegetables and stir constantly for 1-2 minutes to cook off the raw flavor. The mixture will look pale and slightly clumpy.
- Slowly pour in broth while whisking constantly until smooth and lump-free. Increase heat and bring to a gentle simmer.
- Reserve a handful of small florets for garnish. Add remaining broccoli, salt, pepper, and nutmeg to the pot. Cover partially and simmer for 15-18 minutes until broccoli is fork-tender.
- Remove from heat and puree with an immersion blender directly in the pot until smooth. If using a countertop blender, work in batches, filling no more than halfway and venting steam safely.
- Return pot to low heat and stir in heavy cream until fully incorporated. Warm through for 3-4 minutes, but do not boil. Adjust salt and pepper to taste.
- Blanch reserved florets in simmering water for 1 minute, then drain. Ladle soup into bowls and top with florets and a drizzle of cream if desired. Serve immediately.
Nutrition
Notes
- Evenly sized broccoli: Cutting florets and stems into uniform pieces ensures even cooking; don’t skip the stems—they add great flavor and body once peeled and chopped.
- Lump-free roux: Whisk the broth in slowly to avoid lumps; constant whisking in the beginning is key for a smooth base.
- Don’t boil after adding cream: Keep the heat low after stirring in the cream to prevent curdling or separation. Warm gently, never boil.
- Blend thoroughly: Blend longer than you think you need to for the silkiest texture—a full minute or two in a high-powered blender makes a difference. For a restaurant-style finish, strain through a fine mesh strainer.
- Dairy-free variation: Swap butter for olive oil and use full-fat coconut milk or a dairy-free cream alternative in place of heavy cream. The texture stays creamy, though the flavor shifts slightly.
- Make it heartier: Add diced Yukon gold potatoes with the broccoli for a thicker soup, or stir in cooked wild rice for extra texture and heft.
- Cheesy twist: For broccoli cheddar style, stir in 1 cup of shredded sharp cheddar cheese at the end until melted.
- Storage tips: Refrigerate in an airtight container for up to 4 days. Freeze for up to 3 months, leaving room for expansion. Thaw overnight in the fridge before reheating gently on the stovetop—add a splash of broth or milk if it thickens too much.
- Flavor boosters: Add a pinch of cayenne or a dash of hot sauce for gentle heat, or top with crispy bacon bits for a smoky, savory finish.
- Frozen broccoli shortcut: You can use frozen broccoli straight from the freezer—it cooks a bit faster, so start checking for tenderness a few minutes earlier.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This cream of broccoli soup recipe is proof that simple, old fashioned cooking still holds up.
A handful of pantry staples and one pot get you a bowl of soup that tastes like it took much longer than it did.
Give it a try this week and let me know how it turns out in the comments below.
If you make it, I would love to see your version, so feel free to share a photo with me.
Recommended:
- Cauliflower Soup Recipe
- Potato Leek Soup Recipe
- Tomato Basil Soup Recipe
- Broccoli Cheese Casserole Recipe
- Mushroom Soup Recipe
