Soups & Stews > Creamy Soups > Vegetable Cream Soups > Cream of Broccoli Soup Recipe

Classic Cream of Broccoli Soup

A comforting and creamy cream of broccoli soup, perfect for a chilly day. This recipe is simple to follow and delivers a flavorful and satisfying meal. Enjoy the goodness of broccoli in a smooth, rich broth.

Prep Time
15 minutes
Cook Time
30 minutes
Servings
4-6
Ingredients
  • 1 large head Broccoli florets
  • 1 medium Yellow onion
  • 2 cloves Garlic
  • 4 cups Vegetable broth
  • 1 cup Heavy cream
  • 2 tablespoons Butter
  • 2 tablespoons All-purpose flour
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper
  • Pinch Nutmeg

Prepare the Vegetables

Start by washing and chopping the broccoli into small florets. Dice the yellow onion and mince the garlic. Smaller pieces will cook more evenly and create a smoother soup.

Sauté the Aromatics

In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Create a Roux

Sprinkle the flour over the cooked onions and garlic. Stir continuously for 1-2 minutes to create a roux. This will help thicken the soup. Be careful not to burn the flour.

Add the Broth and Broccoli

Gradually whisk in the vegetable broth to avoid lumps. Bring the mixture to a simmer. Add the broccoli florets, salt, pepper, and a pinch of nutmeg. Stir well.

Simmer Until Tender

Reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the broccoli is tender and easily pierced with a fork.

Blend the Soup

Carefully transfer the soup to a blender (in batches, if necessary) or use an immersion blender to blend until smooth and creamy. Be cautious when blending hot liquids.

Stir in the Cream

Return the blended soup to the pot. Stir in the heavy cream and heat gently over low heat. Do not boil.

Season and Serve

Taste and adjust seasoning as needed. Serve hot, garnished with extra broccoli florets or a swirl of cream, if desired. Crusty bread is a great accompaniment.

Nutrition Facts Estimated per 100g of product

Approximate values. Actual values may vary.

  • Calories: 60-80 kcal
  • Protein: 2-3g
  • Fat: 4-6g
  • Carbohydrates: 4-6g
  • Fiber: 1-2g

Other Considerations for Nutrition

For a lighter version, substitute half-and-half or milk for heavy cream. You can also reduce the amount of butter used. For a vegan option, use plant-based butter and cream alternatives. Consider adding a squeeze of lemon juice at the end to brighten the flavor and add a boost of Vitamin C.

← Classic Cream of Mushroom Soup →

FAQ

  • Can I use frozen broccoli?

    Yes, you can use frozen broccoli florets. There's no need to thaw them before adding them to the soup. They may require a slightly longer cooking time.
  • Can I make this soup vegan?

    Yes, you can. Substitute the butter with vegan butter and the heavy cream with a plant-based cream alternative like cashew cream or coconut cream.
  • How do I store leftovers?

    Allow the soup to cool completely before storing it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
  • Can I freeze this soup?

    Freezing creamy soups can sometimes change the texture. It is best to freeze before adding the cream. Add the cream after thawing and reheating for best results.