Rich and creamy Cream of Broccoli Soup is a simple recipe with broccoli as the star. You can make this soup, in only one pot, in under an hour, and your family will be amazed at how good you made broccoli taste!
Cream of Broccoli Soup is an easy soup recipe that you can have ready in 45 minutes. It’s a fun way to get more veggies into your life, and is completely delicious!
I like a good Broccoli Cheese Soup, but this creamy broccoli soup is different. Instead of making a cheese soup with some broccoli in it, we’re making a broccoli soup with cream and seasonings, and just a little bit of parmesan added as a seasoning.
This means that the flavor of broccoli really shines through in this warm, comforting soup.
You might also enjoy my recipe for Zucchini Soup! The method for that recipe is almost exactly the same as this one (hint: they’re both so easy!).
If you want to try making soup in your Instant Pot, start with my delicious Instant Pot Cauliflower Soup.
Why You’ll Love This Recipe
- Simple, fresh ingredients – You don’t need anything fancy to make this amazing soup! Fresh veggies, some stock, and a bit of heavy cream work together beautifully here.
- One Pot – You’ll only need to clean the soup pot and your blender after cooking. I love recipes like this one that don’t require a lot of dishes.
- A Tasty Lunch Option– You could serve this soup as a starter, but I love it even more as a light lunch, with homemade bread or some simple garlic bread. Pack it up and take it to work for lunch too, cream of broccoli soup reheats well in the microwave.
Ingredients In Cream of Broccoli Soup
Here’s what you need to make this tasty broccoli cream soup:
Complete list of ingredients and amounts can be found in the recipe card below.
- Butter: I always start with butter when making cream soup. It helps to sautee the veggies and adds richness to the dish.
- Celery, Onion, and Garlic: These three aromatic veggies are in so many soup recipes because together they create a layer of flavor that tastes earthy, savory, and homey.
- Broccoli: This green vegetable is the star of the show. It’s responsible for the color, flavor, and texture of cream of broccoli soup. I’m using the florets and some of the stems, but you can feel free to use just the florets if you prefer.
- Chicken Stock: Use vegetable stock if you want to make your cream of broccoli soup vegetarian. Whichever you choose, be sure to use a low-sodium variety.
- Seasonings: All you need is a bit of salt, pepper, and Italian seasoning.
- Heavy Cream: This is the thing that makes the soup extra creamy! Use half and half if you want to make it a bit healthier.
- Parmesan Cheese: This is not a broccoli cheese soup, but it does include a little bit of freshly grated parmesan. The cheese is salty, umami, and amazing in this recipe.
- Garnishes: I love serving this soup topped with freshly made croutons, a drizzle of olive oil, a squeeze of lemon juice, and whatever fresh herbs I have on hand. These additions add flavor and texture, plus they make each bowl an artistic masterpiece.
Make sure to check out my homemade crouton recipes! You can make croutons in the air fryer, or homemade croutons in the oven.
How To Make Cream of Broccoli Soup
- Melt Butter: Add butter to a large soup pot or a dutch oven and melt over medium heat.
- Cook Veggies: Add the celery and onion and saute for 2 to 3 minutes, or until the broccoli is tender. Then add the garlic, and saute for just 30 seconds.
- Simmer Broccoli: To the same pan, add the washed broccoli pieces and cover with chicken or vegetable stock. Season with Italian seasoning and stir to combine. Add the lid to the pot, but leave it half open. Simmer until the broccoli is softened.
- Blend: Once the broccoli is cooked, stir in the heavy cream and cook just a minute until the cream is hot. Then blend the soup using an immersion blender, or carefully transfer it to a high-speed blender and blend that way.
- Finish: Return the soup to the pot and stir in the parmesan cheese until it melts. Taste the soup, and adjust the salt and pepper if needed. Serve with a drizzle of lemon juice, olive oil, fresh herbs, and homemade crispy croutons.
An immersion (stick) blender is a convenient tool for blending soups right in the pot. The stick blender works, but if you want your soup to be extra silky smooth, I suggest blending it with a Vitamix!
- Use the Stems: You can use all broccoli florets in the soup, or chop up the stems and use them too. It’s up to you. The stems are full of fiber and flavor, so there’s no need to waste them! If you are using broccoli stems, be sure to slice them thinly so they cook at the same rate as the florets.
- Lighten It Up: To reduce the amount of fat in this recipe, you can use half in half rather than heavy cream. The soup won’t be quite as creamy, but it will still be tasty.
- Don’t Burn the Garlic: Burnt garlic tastes terrible, so be sure to only cook it briefly after you’ve sauteed the onions and celery.
- Adjust the Texture: If you’d like your creamy broccoli soup to be a bit more rustic, leave some of it out of the blender so that there will be visible pieces of veggies in each serving.
- The Toppings are Optional, but I love the interest they add. Crunchy croutons are a must whenever I make creamy soups!
Store any leftovers in an airtight container in the refrigerator, and enjoy within 3 days! This soup is easy to reheat in the microwave or on the stovetop.
To freeze cream of broccoli soup, transfer it to a freezer-safe container or bag, then freeze for up to 3 months. Allow the soup to thaw before reheating for the best results.
What To Serve With Cream of Broccoli Soup
Aside from the fresh croutons I’ve already mentioned a few times, you can also make a salad or soup to go with your creamy broccoli soup. Try some of these:
Salads: Roasted Sweet Potato Salad, Panzanella Salad, Chicken Cobb Salad, or Caprese.
Sandwiches: BLTs, Cucumber Sandwiches, Chicken Pesto Sandwiches, or Roast Beef Sandwiches.
The thickness of this soup comes from the blended broccoli and from the heavy cream added. If you would like your soup to be thicker, you can add more cream. To thin it out, add more broth.
You can make a vegan, dairy-free version of this soup by replacing the butter with vegan butter or olive oil, and replacing the cream with full-fat coconut cream. Leave out the parmesan cheese, or replace it with a non-dairy version.
Yes, this soup freezes well. The texture of the frozen soup when reheated is a bit different than if it was fresh, but it’s still amazing!
Cream of Broccoli soup is going to be a big hit with your family! Be sure to Pin the recipe so you can make it again and again, all season long.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Cream of Broccoli Soup
- 6-quart Dutch Oven or large soup pot
- immersion blender or high speed blender
- 4 tablespoons butter
- 2 stalks celery chopped
- 1 small yellow onion diced
- 3 cloves garlic minced or pressed
- 8 cups broccoli florets include the stalks if you prefer.
- 4 cups chicken or vegetable stock low sodium
- 1 teaspoon Italian seasoning
- 1 cup heavy cream or to taste
- ¼ cup grated parmesan cheese
- salt and pepper to taste
- In a large pot or a dutch oven, over medium heat, melt the butter.
- Add the celery and the onion, and saute until the veggies are softened (2-3 minutes). Add garlic, and cook for 30 more seconds.
- Add the washed broccoli florets and stalks if using, and cover with chicken or vegetable stock. Season with Italian seasoning, half cover with the lid and simmer until the broccoli is tender.
- Add the heavy cream, and simmer until the cream is warmed up.
- Blend the soup using an immersion blender in the pot, or transfer to a high powdered blender for a super smooth soup (I like to use my vitamix for silky smooth soups).
- Return the soup to the pot, and stir in the parmesan until it melts. Adjust the seasonings to your preference (salt & pepper). Serve with a drizzle of lemon juice, olive oil, homemade croutons, and garnish with fresh herbs.
- You can use all broccoli florets in the soup, or chop up the stems and use them too. It’s up to you. The stems are full of fiber and flavor, so there’s no need to waste them!
- To reduce the amount of fat in this recipe, you can use half in half rather than heavy cream. The soup won’t be quite as creamy, but it will still be tasty.
- Store leftovers in an airtight container in the fridge for up to 3 days. This soup reheats well in the microwave or on the stovetop.
- To freeze, add to a freezer-safe container and store in the freezer for up to 3 months. Thaw and then reheat to serve.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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