<img loading=“lazy” src=“https://www.simplejoy.com/wp-content/uploads/2024/10/Cream-of-Broccoli-Soup-Pin-150x150.jpg" onerror=“this.onerror=null;this.src=‘https://blogger.googleusercontent.com/img/a/AVvXsEhe7F7TRXHtjiKvHb5vS7DmnxvpHiDyoYyYvm1nHB3Qp2_w3BnM6A2eq4v7FYxCC9bfZt3a9vIMtAYEKUiaDQbHMg-ViyGmRIj39MLp0bGFfgfYw1Dc9q_H-T0wiTm3l0Uq42dETrN9eC8aGJ9_IORZsxST1AcLR7np1koOfcc7tnHa4S8Mwz_xD9d0=s16000';" alt=“Pinterest graphic for Cream of Broccoli Soup. Image shows overhead of bowl of Cream of Broccoli Soup topped with croutons. Text says “Cream of Broccoli Soup simplejoy.com” - 1”>
This cream of broccoli soup recipe 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. Such a delicious way to get your serving of vegetables.
Cream of Broccoli Soup Ingredients
- Unsalted Butter: Used to sauté the onions, this also lends flavor to the soup. Using unsalted butter allows us to control the salt content of the soup, but if you only have salted, just use less salt and add more at the end as needed.
- Yellow Onion: This brings great flavor to the soup.
- Flour: When combined with the butter, this makes a roux that helps give the soup it’s creamy texture.
- Chicken Broth: This is the base of the cup.
- Broccoli Florets: You can’t have cream of broccoli soup without broccoli. I like to use just the florets for optimal flavor. While I love the flavor of fresh broccoli, frozen broccoli can also be used. Just add it straight to the pot without thawing, and it will cook down and blend just like fresh.
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.
Adding Cheese
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 pre-shredded cheese.
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.
What to Serve with Cream of Broccoli Soup
- Garlic Bread is perfect for dipping in this delicious soup.
- This would pair really well with my Chicken Sandwiches .
- If you are making a full vegetarian spread, this would be great paired with my Spinach Quiche.
If your family warms up with bowls of this cream of broccoli soup recipe, I’d love to know what you think! I would be so grateful if you came back and left me a comment.
- Youtube
- Newsletter
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 or vegetable broth (907 grams)
- 6 cups broccoli florets see note 1 (448 grams)
- 1 cup half and half see note 2
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. While you want to go slowly here to make the roux, the whole process will take less than a minute or so. 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. Serve topped with homemade croutons if desired. 1 cup half and half
Recipe Video
Notes
- While I love the flavor of fresh broccoli, frozen broccoli can also be used. Just add it straight to the pot without thawing, and it will cook down and blend just like fresh.
- Half and half is a U.S. product that is half heavy cream and half whole milk. In this recipe 1/2 a cup of whole milk and 1/2 cup of heavy cream can be used instead.
did you make this
Cream of Broccoli Soup
Facebook
Twitter
Pinterest
Youtube
Newsletter
Zucchini Soup
Instant Pot Vegetable Soup
Slow Cooker Broccoli Cheddar Soup
Creamy Potato Soup
Instagram
Facebook
Youtube
Newsletter
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 or vegetable broth (907 grams)
- 6 cups broccoli florets see note 1 (448 grams)
- 1 cup half and half see note 2
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. While you want to go slowly here to make the roux, the whole process will take less than a minute or so. 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. Serve topped with homemade croutons if desired. 1 cup half and half
Video
Notes
- While I love the flavor of fresh broccoli, frozen broccoli can also be used. Just add it straight to the pot without thawing, and it will cook down and blend just like fresh.
- Half and half is a U.S. product that is half heavy cream and half whole milk. In this recipe 1/2 a cup of whole milk and 1/2 cup of heavy cream can be used instead.
Nutrition
- Youtube
- Newsletter
