Cream of broccoli soup is easy to make while being smooth and amazingly delicious, making it the ideal side dish.
Vegetable soups have been such a craving for me lately. They are so perfect for winter when you need to round out your table with more sides but can’t put a ton of effort into a dish. This cream of broccoli soup is just that. It adds to a meal without adding a lot of work to your plate.
How to Make Cream of Broccoli Soup
Here is a brief overview of how this cream of broccoli soup comes together. For the full recipe including all measurements, scroll to the recipe card at the bottom of the post.
- Sauté the garlic and onions. Melt butter in your soup pot and add the onions and garlic. Cook for three to four minutes or until the onions are tender.
- Make a roux. Whisk in the flour until you don’t see any white streaks. Cook for about 30 seconds then slowly add the chicken broth. Read more on this below.
- Cook the broccoli. Stir in the broccoli, bring to a simmer, and cook for 15 minutes or until the broccoli is soft and tender.
- Blend the soup. Use an immersion blender to blend the soup until smooth. Pour in the heavy cream and allow to warm through. Enjoy!
Immersion Blender
Broccoli For Soup
I love to make this soup with fresh broccoli, but it can also be made with frozen broccoli. Frozen broccoli is a convenient choice that’s easy to keep on hand, already chopped, and perfect for busy days. Just add it straight to the pot without thawing, and it will cook down and blend just like fresh.
Making a Roux
A roux is the combination of flour and fat and is the part of this soup responsible for the smooth, creamy texture. The fat (butter in this case) coats the flour and keeps it suspended in the liquid of the soup. A few things are important to remember when making a roux.
First, be sure to fully whisk the flour into the butter until you don’t see any white streaks. Let this mixture cook for about 30 seconds, then start to slowly add the chicken stock. Start with just a few tablespoons and allow that to absorb before adding more. The more you add, the faster you can add it. This process shouldn’t take more than a minute or two.
Making it Vegetarian
Chicken stock adds great flavor to this soup, but you can totally make this creamy broccoli soup vegetarian by using vegetable broth instead.
Half and Half
Here in the United States, we have a dairy product called half and half. It consists of half cream and half whole milk. It works perfectly in this recipe to offer a creamy texture like heavy cream, but with less fat.
Adding Cheese and Serving
You can make this soup extra creamy by adding some shredded cheddar cheese. After your soup is cooked and blended smooth, stir in shredded cheese while the soup is still warm. Cheddar is a classic choice, but feel free to use a mix of cheeses, like sharp cheddar or Monterey Jack for creamy broccoli cheese soup. I always recommend buying a block of cheese and grating it yourself. It melts and tastes so much better than the pre-shredded stuff.
I also love to add a few croutons to my bowl as you see in the photos. It would also be good with a piece of garlic bread. The buttery crunch is so delicious.
Homemade Croutons
Storing and Reheating Leftovers
This soup can be stored in an airtight container in the refrigerator for up to three days. Reheat the portion you plan to eat in the microwave on half power or in a small saucepan over low heat until heated through, stirring occasionally.
Freezing Broccoli Soup
If you want to freeze this soup, transfer it once it has cooled into freezer-safe bags or containers, leaving some room at the top for it to expand. I like to freeze soup in individual portions so I can grab them for a quick lunch. Store in the freezer for up to three months. Allow to thaw in the refrigerator and heat on the stovetop over low heat, stirring occasionally.
Other Great Soup Recipes
If you make this cream of broccoli soup recipe or any of my other recipes, I’d love to know what you think! I would be so grateful if you came back and left me a comment.
Cream of Broccoli Soup
Ingredients
- 3 tablespoons unsalted butter (42.4 grams)
- 1 yellow onion diced
- 2 garlic cloves
- 1 teaspoon kosher salt (if using table salt, start with 1/2 a teaspoon)
- 1/2 teaspoon black pepper
- 1/3 cup all purpose flour (40 grams)
- 4 cups chicken broth
- 6 cups broccoli florets (448 grams)
- 1 cup half and half
Instructions
- Melt the butter in a large pot over medium heat. Add the onions and garlic. Season with salt and pepper. Sauté for 3 to 4 minutes or until the onions are tender.3 tablespoons unsalted butter, 1 yellow onion, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 2 garlic cloves
- Whisk in the flour and cook for about 30 seconds.1/3 cup all purpose flour
- Very slowly pour in the chicken stock. Add about 2 tablespoons at a time, fully whisking it in and combining it before adding more. As you add more, you will be able to add it more quickly.4 cups chicken broth
- Stir in the broccoli, bring to a simmer, and cook for 15 minutes or until the broccoli is soft and tender. Using an immersion blender, blend the soup until smooth. Alternatively, blend the soup in the blender in batches.6 cups broccoli florets
- Stir in the half and half and allow the soup to warm through.1 cup half and half
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