Cream of Broccoli Soup
This classic cream of broccoli soup is the ultimate weeknight comfort food, coming together in under an hour with just one pot and simple pantry staples. The old-fashioned method starts with a butter and flour roux for body, then simmers fresh broccoli (stems included!) in broth until tender. A splash of heavy cream adds just the right amount of indulgence without weighing it down, resulting in a silky smooth, velvety soup that tastes like it simmered for hours. Perfect for using up extra broccoli and guaranteed to be a hit with even picky eaters.
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
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
For Garnish
- 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)
Instructions
- 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.
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.
Nutrition
Serving: 1BowlCalories: 240kcalCarbohydrates: 13gProtein: 5gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 620mgPotassium: 350mgFiber: 3gSugar: 3gVitamin A: 15IUVitamin C: 80mgCalcium: 8mgIron: 6mg
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