Cream Of Broccoli Soup Recipe

Cream of Broccoli Soup is the perfect comfort food on cold winter days. Ready in less than thirty minutes (including the prep time) and made almost entirely in one pot, this classic soup recipe is easy enough for a quick weeknight dinner and delicious enough for your next family meal.

About Cream Of Broccoli Soup

Smooth, mouthwatering, and creamy this quick and easy cream of broccoli soup (adapted from my Cream of Mushroom Soup) is made in just one pot and takes less than thirty minutes.

Filled with fresh broccoli and a few other pantry staples, this soup is one of my go-to weeknight meals because it’s easy to make and easy to clean up. Plus, this vegetarian soup is a sneaky way I can get my family to eat some greens.

Surprisingly, broccoli is not a much loved veggie in my house, so I like to find creative ways to disguise it in soups like this, or in a mixed vegetable curry or pasta — I’ll try anything!

I chose not to use cream in this “cream” of broccoli soup. Instead, I pureed the broccoli and milk together, which creates a smooth, creamy texture.

You can also garnish the soup with some cream before serving to add an extra layer of richness and flavor.

I like to serve my creamy broccoli soup with a toasted buttered bread or baguette to soak up every last bite.

Origin

The exact origin of cream of broccoli soup is not well-documented, but creamy vegetable soups have been a part of various culinary traditions for centuries. Broccoli itself is native to the Mediterranean and has been cultivated since ancient times.

The concept of creamy soups, where vegetables are pureed and combined with a rich base, likely evolved over time as a way to create comforting and flavorful dishes.

In the case of Cream Of Broccoli Soup, it is a product of modern culinary fusion, blending the techniques of creamy soups from European traditions with the popularity of broccoli in the Western world.

Cream Of Broccoli Soup gained prominence in the latter half of the 20^th century as broccoli became more widely available and appreciated in Western cuisine. The dish is a testament to the versatility of broccoli, transforming a nutritious vegetable into a creamy and satisfying soup.

How to make Cream Of Broccoli Soup

Blanch Broccoli

1. First, fill a saucepan with 3 to 3½ cups of water and add in ¼ teaspoon of salt.

2. Next, heat the water on medium to medium-high heat until it begins boiling.

3. When the water has reached a boil, turn off heat and add in the chopped 3.5 to 4 cups broccoli florets. Give everything a stir so the broccoli florets are immersed in water.

Tip: I like to cut the broccoli into medium-sized florets for this soup recipe. You can use fresh or frozen broccoli, but I always say that fresh ingredients taste best.

4. Next, blanch the mixture for 15 to 20 seconds.

5. Then drain all the water.

Tip: I like to set aside a few of the blanched florets to garnish the soup before serving.

Sauté Aromatics

6. Now it’s time to begin the creamy mixture for your soup. First, heat 2 tablespoons of butter in the same saucepan or pot you blanched your broccoli in.

Both salted or unsalted butter work well.

7. After the butter has melted, add ¼ cup of chopped onions and ¼ or ½ teaspoon of chopped garlic.

8. Now, sauté the onions on low to medium-low heat, stirring often until they soften. At this point opt to add 1 to 2 tablespoons of chopped celery if you like.

9. Next, add 1 to 1½ tablespoons of whole wheat flour or all-purpose flour to the sautéd onion mixture.

10. Then continue to sauté for 2 to 3 minutes on low heat.

Tip: It is important to cook the flour so that its rawness is not felt in the soup later.

Add and Cook Broccoli

11. Now it’s time to add the blanched broccoli to the soup mixture.

12. Then mix everything well.

13. Now add 1½ cups of water or vegetable stock (vegetable broth), and stir to combine well.

14. Now it’s time to let the broccoli cook. Cover with a lid and simmer on low to medium-low heat until the broccoli is tender (about 6 to 7 minutes).

15. Don’t forget to check occasionally. You want to take the pot off heat when the broccoli has become tender, and then let it become warm or cool.

16. When the soup mixture is still slightly hot or warm, use an immersion hand blender to blend the soup until the texture is smooth.

17. While the broccoli mixture is cooling, heat 1½ cups of whole milk in a saucepan. It’s important not to overheat the milk – simply lightly heat and do not boil.

Make Cream of Broccoli Soup

18. Next, add hot milk to the pureed soup.

19. Now mix the soup thoroughly. Keep your pan on the stovetop and simmer on a low heat.

20. Next, add ¼ teaspoon dried oregano or your choice of dried or fresh herbs. You can add about 1 to 2 teaspoons of fresh herbs.

21. Gently heat soup (do not boil). Occasionally stir.

22. Lastly, add salt and freshly crushed black pepper, as needed, plus a pinch of grated nutmeg. Mix again!

23. Finally, pour the soup into individual serving bowls and garnish with broccoli florets. You can also garnish with homemade croutons, cream, cheese, or fresh herbs like parsley or cilantro or dill or chives.

Feel free to add a dollop of heavy cream or whipping cream to the soup.

Storage and Leftovers

I always store my leftover or make-ahead broccoli soup in an airtight container in the refrigerator. If properly stored, your soup will last for 2 to 3 days in the fridge or up to 1 to 2 weeks in the freezer.

Expert Tips

1. Use fresh broccoli. While frozen broccoli florets will work well for this recipe, I always try to use fresh produce whenever possible. It’s important to make sure your broccoli is cut into small to medium pieces so that it is easier to puree. If you’re using frozen broccoli, you will need to allow it to thaw or put it in an Instant Pot to thaw before pureeing with the soup ingredients.
2. Use both florets and stems. Don’t discard the broccoli stalk; they are flavorful and add depth to the soup. Peel and chop the broccoli stems into small pieces to use along with the florets.
3. Don’t overcook. The broccoli cannot be overcooked. Keep a check on this. Overcooking can result in a loss of color, flavor and nutrients. The broccoli has to be cooked till just tender.  
4. Make ahead of time. This soup is the perfect meal to freeze and eat later (you can also store your leftovers this way). Simply thaw your soup and use your hand immersion blender to remix the soup before serving. This soup will last up to 1 to 2 weeks in the freezer.
5. Optionally, add cheese. To experience that extra burst of flavor, you can add a mild cheese like cheddar or Gruyère. Make sure to stir and blende the cheese well into the soup.
6. Make it vegan: Prepare the soup with olive oil and almond milk or lite coconut milk. Simply warm either of the almond or coconut milk and do not heat or boil them. With coconut milk, the lovely flavors of coconut will be felt in the soup. Use plant based milk like oats milk or cashew milk as a substitute for dairy milk.
7. Adding potatoes: For a creamier and more thicker soup, consider adding 1 small to medium-sized potato that have been chopped in small cubes. First add the potato cubes after the flour has been cooked well. Add water just about covering the potatoes. Once the potato cubes are almost tender add the broccoli florets and cook further.

FAQs

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Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.

This Cream Of Broccoli Soup recipe from the archives was first published in February 2014. It has been updated and republished in February 2024.