Cream of Broccoli Soup Recipe (With Step-by-Step)

Prep Time:

30 mins

Total Time:

1 hr

Servings:

4

What if we told you there was only a small amount of heavy cream in this recipe for cream of broccoli soup, yet it still has a dreamy, creamy texture? Rather than relying on cream, this soup gets its rich, velvety texture from a roux. It works perfectly in this recipe, creating a smooth, delicious soup without the heaviness that comes with using too much cream or other dairy products.

Our recipe comes together in under an hour and has only eight ingredients (including salt and pepper!). The minimal ingredient list allows the earthy flavor of the broccoli to really shine. Be sure to use a good-quality chicken broth, sauté the aromatics thoroughly, and make this soup often during the cooler months when broccoli is freshly harvested.

Use The Whole Head of Broccoli

With such a short ingredient list, it’s a wonder this soup is so flavorful. Everything that we love about broccoli is showcased in each spoonful. Many recipes will use only the florets from a head of broccoli. While florets are very elegant and pretty, the stalk has just as much flavor and all the same nutrients.

How to use broccoli stalks: The stalks are a bit tougher than the florets, so we always recommend stripping off the outer layer with a vegetable peeler. From there, simply chop or slice and cook the pieces of stalk along with the florets. As they simmer, each part of the broccoli will soften enough to be puréed into a creamy blended soup.

Using frozen broccoli: You can make this soup using frozen broccoli—and it’ll cook a few minutes faster than fresh.

What Is a Roux?

A roux is often used to thicken sauces like béchamel and gravy. It is a mixture made of equal parts fat (usually butter) and flour. It is a classic French technique where flour is slowly incorporated into melted butter and cooked over moderately low heat. You can stop cooking the roux just as soon as the flour is mixed in, or you can continue cooking and make a darker roux—this type of roux is usually used in dishes like gumbo. A dark chestnut brown roux has a much nuttier and pronounced flavor than a lighter roux, which won't impart much flavor to the overall dish. We use a light roux for this broccoli soup.

Use this recipe as a base and substitute other fiber-rich vegetables for the broccoli when they're in season. Asparagus, green beans, and cauliflower all would work wonderfully in this recipe.

Directions

Ingredients for Cream of Broccoli Soup — Rachel Marek

Cook onions:

In a medium pot, melt butter over medium. Add onion and cook, stirring occasionally, until softened, 8 minutes.

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Add flour and make roux:

Add flour and cook, stirring, until combined, 1 minute.

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Add liquid and simmer:

Whisking constantly, add broth and 1 cup water and bring to a boil over high. Reduce heat and simmer, whisking occasionally, 10 minutes.

Rachel Marek
Cook broccoli:

Add broccoli and bring to a simmer. Cook until broccoli is very tender, 20 minutes.

Rachel Marek
Puree soup:

Transfer mixture to a large bowl. In batches, fill a blender halfway with mixture and puree until smooth; to allow heat to escape, remove cap from hole in lid, cover lid with a dish towel, and hold down firmly while blending. Return soup to pot as pureed.

Rachel Marek
Finish with cream:

Add cream and heat over medium until warmed through. Season with salt and pepper. Thin with broth or water, if desired.

Rachel Marek

Serving Suggestions

This soup goes so well with a grilled cheese sandwich—try dipping it into the creamy soup.
Homemade croutons are a delicious topping. They're easy to make without turning the oven on: Simply tear stale bread into bite-size pieces and toast them in a pan with some garlic and olive oil until golden and crisp.
Finish fresh with a pinch of fresh herbs and a squeeze of lemon to bring out the bright vegetal flavors of the broccoli.

Storing Cream of Broccoli Soup

To store, let the soup cool completely at room temperature, then transfer to airtight containers and refrigerate for up to one day.

Freezing

This soup can be stored in the freezer for up to three months. To serve, defrost the soup in the refrigerator overnight, then reheat low and slow on the stovetop. There is a small amount of dairy in the soup, and it can curdle if you reheat it too quickly or at too high a temperature.

Frequently Asked Questions

What makes cream of broccoli soup creamy?

Cream of broccoli soup is creamy because of the cream in the soup, though there are other elements that can make it feel creamy. While it uses a small amount of heavy cream, the cream is not solely responsible for the texture of the soup. Its rich texture is mainly the result of the soup being thickened slightly with a roux, which gives the soup a silky mouthfeel.
Why does my cream of broccoli soup taste bland?

Your cream of broccoli soup tastes bland because you did not build flavor as you made it. It is important to build flavor during each step when making soup. Make sure you’re taking the time to properly sauté the onions, fully cook the broccoli, and season to taste as you work.
Why is my cream of broccoli soup grainy?

Cream of broccoli soup can be grainy if it was too hot when the cream was added, and it curdled. Our recipe avoids this issue by using a roux rather than a lot of cream. This reduces the risk of the dairy curdling and making the soup grainy. Cooking the soup over a moderate heat will also help avoid a grainy texture.
Is cream of broccoli soup healthy?

Yes, cream of broccoli soup can be healthy, but whether it is really comes down to the recipe and ingredients used. Broccoli is healthy; it contains dietary fiber and is packed with vitamins C, A, K, and folate. It's also a very good source of potassium, B vitamins, calcium, and zinc. Adding heavy cream and butter to the broccoli makes it less healthy, but still a solid option, especially if adding cream or other dairy and pureeing the broccoli is the best way to get your family to enjoy the vegetable.