Cream of Broccoli Soup

Homemade Cream of Broccoli Soup – It’s rich and creamy, lightly cheesy (with parmesan!), has hints of garlic, and an abundance of fresh broccoli. This made from scratch soup is simple yet so delicious!

Lots of Broccoli Broccoli Soup

When we think of broccoli soup we often think of the incredibly popular broccoli cheese soup. Cream of broccoli soup may be its not as popular cousin but it deserves no less attention.

It doesn’t require many ingredients nor a whole lot of prep, and the completed soup is not bold but perfectly balanced with flavor leaving room for the broccoli to shine.

It’s creamy goodness makes it perfectly dip-able for a homemade bread or a fresh loaf you picked up at the market, and a side salad of some sort pairs beautifully (this season I’d suggest kale salad or pear spinach salad). Or you may choose to keep it super basic for lunch and just pair it with crackers.

This is just simple goodness and easy comfort food that doesn’t need much.

Broccoli Soup Recipe Ingredients

See below for recipe box below for full recipe.

• Butter
• Yellow onion
• Garlic
• Low-sodium chicken broth
• Broccoli florets 
• Salt and pepper
• All-purpose flour
• Half and half
• Parmesan cheese (use fresh grated)
• Ice

How to Make Cream of Broccoli Soup

1. Melt 1 Tbsp butter in a pot over medium heat.
2. Saute onion and garlic: Add onion and saute until tender, about 6 to 8 minutes. Add garlic and saute 30 seconds longer.
3. Pour in broth and broccoli, and season with salt and pepper to taste.
4. Simmer: Bring to a simmer, cover, then reduce heat to medium-low. Simmer until broccoli is tender about 6 to 10 minutes.
5. Make roux: Meanwhile in a medium saucepan set over medium heat melt remaining 5 Tbsp butter. Add flour and cook, stirring constantly, 1 – 2 minutes.
6. Make white sauce: Slowly pour half and half into flour mixture while whisking. Season with salt to taste. Cook mixture, whisking constantly, until thickened (nearly simmering). Remove from heat and stir in parmesan.
7. Cool: Once broccoli is tender remove soup from heat and add ice to slow it from cooking further. Using an immersion blender process mixture until broccoli is pureed into soup.
8. Stir in sauce: Pour white sauce mixture into soup and stir to combine. Serve soup warm.

Possible Substitutes and Variations

• Half and half substitute: If you don’t have half and half use 1 1/4 cups whole or 2% milk and 3/4 cup heavy cream.
• Parmesan substitute: Romano cheese would be a tasty alternative to parmesan. Or of course you could turn this into a broccoli cheese soup and add a few cups of sharp cheddar.
• Using frozen broccoli: Fresh broccoli will taste the best but in a pinch frozen broccoli will work too, just note that it will cook faster since it’s already partially cooked.
• Make it healthy: Olive oil would work in place of butter, coconut milk could be used for half and half.
• Vegan option: To make it vegan use a vegan butter or refined coconut oil, vegetable broth, dairy free half and half, and vegan parmesan cheese or a few tablespoons of nutritional yeast.
• Make it heartier: For a heartier soup simmer a peeled and diced russet potato in the soup, simmer this in soup (covered) about 15 minutes before adding the broccoli. Or some cauliflower would also be a tasty addition.

Can you freeze cream of broccoli soup?

• Yes this broccoli soup will freeze well.
• It can be frozen for up to 2 months.
• Store in an airtight container.
• Remember to leave at least 1/2-inch space at the top for the soup to expand as it freezes.

More Delicious Broccoli Recipes to Try

• Beef and Broccoli
• Broccoli Salad
• Broccoli Cheese Soup
• Orrechiette with Sausage and Broccoli
• Roasted Broccoli

5 from 1 vote

Print Recipe

Cream of Broccoli Soup

This is rich and creamy, lightly cheesy ( with parmesan!), has hints of garlic, and an abundance of broccoli. This made from scratch soup is simple yet so delicious!

Servings: 5

Prep15 minutes minutes

Cook20 minutes minutes

Ready in: 35 minutes minutes

Ingredients

• 6 Tbsp butter, divided
• 1 1/2 cups finely chopped yellow onion (1 medium)
• 1 Tbsp minced garlic (3 cloves)
• 4 cups low-sodium chicken broth
• 8 cups broccoli florets
• Salt and black pepper
• 6 Tbsp all-purpose flour
• 2 cups half and half*
• 2 oz. freshly finely shredded parmesan (1 cup)
• 1/2 cup ice

Instructions

• Melt 1 Tbsp butter in a pot over medium heat.
• Add onion and saute until tender, about 6 to 8 minutes. Add garlic and saute 30 seconds longer.
• Pour in broth and broccoli, and season with salt and pepper to taste.
• Bring to a simmer, cover, then reduce heat to medium-low. Simmer until broccoli is tender about 6 to 10 minutes.
• Meanwhile in a medium saucepan set over medium heat melt remaining 5 Tbsp butter. Add flour and cook, stirring constantly, 1 - 2 minutes.
• Slowly pour half and half into flour mixture while whisking. Season with salt to taste. Cook mixture, whisking constantly, until thickened (nearly simmering). Remove from heat and stir in parmesan.
• Once broccoli is tender remove soup from heat and add ice to slow it from cooking further. Using an immersion blender process mixture until broccoli is pureed into soup.
• Pour white sauce mixture into soup and stir to combine. Serve soup warm.

Notes

• *You can also use 1 1/3 cups milk and 2/3 cup heavy cream in place of half and half.
• Recipe makes about 9 cups.

Nutrition Facts

Cream of Broccoli Soup

Amount Per Serving

Calories 422 Calories from Fat 261

% Daily Value*

Fat 29g45%

Saturated Fat 17g106%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 8g

Cholesterol 80mg27%

Sodium 818mg36%

Potassium 818mg23%

Carbohydrates 30g10%

Fiber 5g21%

Sugar 10g11%

Protein 14g28%

Vitamin A 1770IU35%

Vitamin C 137mg166%

Calcium 308mg31%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition values are estimates only. See full disclaimer here.

Course: Soup

Cuisine: American

Keyword: broccoli soup, cream of broccoli soup, cream of broccoli soup recipe

Author: Jaclyn