Cream of Broccoli Soup

Kick the can! This easy Cream of Broccoli Soup recipe is rich, cozy, and jam-packed with fresh broccoli. Homemade Cream of Broccoli Soup is perfect for cold weather!

Cream of Broccoli ingredients

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

• Broccoli: You’ll need 4 cups of chopped broccoli, or about 24 ounces. Feel free to use all florets or a mix of stems and florets; root-to-stem cooking at its best!
• Chicken broth: Store-bought or homemade Chicken Broth; either works great. For a vegetarian Cream of Broccoli Soup, substitute vegetable broth.
• Croutons: Since this soup is delightfully smooth, I like to garnish each bowl with a small handful of crunchy croutons for contrast. Buy them at the supermarket, or to make homemade croutons, slice or tear 1 loaf of bread into 1/2-inch pieces. Preheat the oven to 450 degrees. In a small bowl, whisk together ¼ cup olive oil, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, and ¼ teaspoon salt. In a large bowl, add the bread pieces and the olive oil mixture, then toss to combine. Spread the croutons on a parchment paper-lined rimmed baking sheet. Bake until golden brown, or for about 10 to 15 minutes.

How to make Cream of Broccoli Soup

1. In a 3-quart saucepan, melt butter over medium-high heat until foaming. Add broccoli, onion, and celery. Sauté until softened, about 10 minutes.

2. Stir in flour and cook until lightly browned, about 1 minute. Whisk in 2 ½ cups broth and bring to simmer.

3. Simmer until veggies are tender, about 10 to 12 minutes longer. Transfer to blender and puree until smooth.

4. Wipe out the saucepan. Return pureed soup to pan. Add remaining 1 ½ cups chicken broth and cream. Bring to simmer and stir until heated through.

5. Season to taste with salt and white pepper. Garnish with croutons if desired.

Recipe tips and variations

• Yield: This recipe makes eight 1-cup servings, ideal for a lunch main dish or a dinner appetizer.
• Storage: Store leftovers covered in the refrigerator for up to 4 days.
• Make ahead: The soup can be made up to 3 days in advance and reheated on the stove. Garnish with croutons just before serving.
• Freezer: Cream of broccoli soup is great for the freezer! Cool soup completely, then divide into freezer-safe containers (I love pint-sized glass mason jars). Leave 1/2-inch head space for expansion, then date, label, and freeze for up to 3 months. Thaw overnight in the refrigerator.
• More garnish ideas: Instead of or in addition to the croutons, get creative with your toppings. Try crumbled crispy bacon, cubes of a grilled cheese sandwich, or a dollop of sour cream or plain Greek yogurt. Blanched broccoli florets are always nice, too.
• Broccoli and Cheese Soup: This easy and delightful soup starts with a béchamel base, lots of cheese, and plenty of broccoli (but not TOO much broccoli).

Delicious things for dunking

Bread Recipes

3-Ingredient Biscuits Recipe

Bread Recipes

No-Knead Bread

Bread Recipes

Homemade Crescent Rolls

Baking Basics

How to Make Croutons

Cream of Broccoli Soup

By Meggan Hill

This easy Cream of Broccoli Soup recipe is rich, decadent, and full of fresh broccoli florets. It’s an absolute classic and perfect for cold weather!

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 8 servings (1 cup each)

Course Soup

Cuisine American

Calories 149

5 from 12 votes

ReviewPrint

Ingredients 

US CustomaryMetric

• ▢ 1/4 cup butter
• ▢ 4 cups broccoli chopped (about 24 ounces, see note 1)
• ▢ 3/4 cup onion peeled and minced (½ small)
• ▢ 1/2 cup celery chopped (2 ribs)
• ▢ 1/3 cup all-purpose flour
• ▢ 4 cups chicken broth divided (or vegetable broth, see note 2)
• ▢ 1/2 cup heavy cream hot
• ▢ salt and ground white pepper
• ▢ croutons for garnish, optional (see note 3)

Cook ModePrevent your screen from going dark

Instructions 

• In a 3-quart saucepan, melt butter over medium-high heat until foaming. Add broccoli, onion, and celery. Sauté until softened, about 10 minutes.
• Stir in flour and cook until lightly browned, about 1 minute. Whisk in 2 ½ cups broth and bring to simmer.
• Simmer until veggies are tender, about 10 to 12 minutes longer. Transfer to blender and puree until smooth.
• Wipe out saucepan. Return pureed soup to pan. Add remaining 1 ½ cups chicken broth and cream. Bring to simmer and stir until heated through. Season to taste with salt and white pepper. Garnish with croutons if desired.

Notes

1. Broccoli: You’ll need 4 c. of chopped broccoli, or about 24 oz.. Feel free to use all florets or a mix of stems and florets; root to stem cooking at its best!
2. Chicken broth: Store-bought or homemade Chicken Broth; either work great. For a vegetarian Cream of Broccoli Soup, substitute with vegetable broth.
3. Croutons: Since this soup is delightfully smooth, I like to garnish each bowl with a small handful of crunchy croutons for contrast. Buy them at the supermarket, or to make homemade croutons, slice or tear 1 loaf of bread into 1/2-inch pieces. Preheat the oven to 450 degrees. In a small bowl, whisk together ¼ c. olive oil, 1 tsp. garlic powder, 1 tsp. Italian seasoning, and ¼ tsp. salt. In a large bowl, add the bread pieces and the olive oil mixture, then toss to combine. Spread the croutons on a parchment paper-lined rimmed baking sheet. Bake until golden brown, or for about 10 to 15 minutes.
4. Yield: This recipe makes eight 1-c. servings, ideal for a lunch main dish or a dinner appetizer.
5. Storage: Store leftovers covered in the refrigerator for up to 4 days.
6. Make ahead: The soup can be made up to 3 days in advance and reheated on the stove. Garnish with croutons just before serving.
7. Freezer: Cream of broccoli soup is great for the freezer! Cool soup completely, then divide into freezer-safe containers (I love pint-sized glass mason jars). Leave 1/2-inch head space for expansion, then date, label, and freeze for up to 3 months. Thaw overnight in the refrigerator.
8. More garnish ideas: Instead of, or in addition to the croutons, get creative with your toppings. Try crumbled crispy bacon, cubes of a grilled cheese sandwich, or a dollop of sour cream or plain Greek yogurt. Blanched broccoli florets are always nice, too.

Nutrition

Serving: 1cupCalories: 149kcalCarbohydrates: 10gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 36mgSodium: 507mgPotassium: 295mgFiber: 2gSugar: 2gVitamin A: 710IUVitamin C: 50mgCalcium: 47mgIron: 1mg

Did you make this recipe?Tag @culinaryhill on Instagram so we can admire your masterpiece! #culinaryhill