Cream of Broccoli Soup (2024)

There’s nothing cozier than a bowl on a rainy or chilly day. This creamy broccoli soup is delicious, nourishing, and so easy to make! It only requires a handful of ingredients, which come together quickly. You’re definitely not going to want to go back to the canned version after having your first spoonful of this.

Broccoli is in season from October through April, and this recipe gets put on repeat whenever I get my hands on fresh broccoli from the farmer’s market. I also make my Broccoli Tots and Skillet Broccoli with Forbidden Rice repeatedly. Trust me, if you’ve got a broccoli-hater on your hands, then these recipes will convert them to be a broccoli-lover!

Key Ingredients You Need

• Broccoli — When you select your broccoli, make sure it has tight green florets, and the stalks are firm. Both fresh and frozen broccoli works for this recipe.
• Chicken broth — Use low sodium chicken broth when you’re able to. If you only have regular chicken broth, then decrease the salt added to the soup. You can also swap for vegetable broth if you’d prefer!

How to MakeCream of Broccoli Soup

Step 1: Heat a large pot or dutch oven over medium heat and add 2 tbsp of butter. Once melted, add the onions and sauté until soft.

Step 2: Add in garlic and sauté for 1 minute.

Step 3: Next, add broccoli and chicken broth and simmer for 10 minutes covered.

Step 4: Use a handheld blender and puree the soup until smooth. Alternatively, you can use a blender instead.

Step 5: Heat a small saucepan over medium-high heat and make a roux by melting the remaining 2 tbsp of butter and whisking in the flour. Add it to the soup.

Step 6: Add in the cream and stir until combined.

Tips For This Recipe

• If you don’t have an immersion blender, carefully transfer the soup to a blender. Make sure there is a way for steam to escape before blending the ingredients as the liquid is hot. Also, do not overfill the blender with hot liquid. The steam can build pressure and “blow” the top of your lid off. If the lid has a removable compartment, remove it and cover the hole with a damp towel to allow the steam to leave while keeping the liquid from splashing out.
• Enjoy this recipe chilled or warmed as both ways are delicious.
• If using frozen florets, then you can add the broccoli straight from frozen. There’s no need to thaw it ahead of time.
• If you prefer a chunkier soup, feel free to blend only half of the soup or blend it slightly.
• Want to turn this into a broccoli cheddar soup? Stir in a handful of shredded cheddar cheese.
• Want to save yourself washing a saucepan? Skip making the roux and add the butter and flour to the broccoli soup directly and whisk vigorously to get the flour balls to dissolve.
• The roux is used to thicken the broccoli soup so don’t skip it!

Frequently Asked Questions

If you’ve tried this Cream of Broccoli Soup Recipe then don’t forget to leave me a 5 star rating and let me know how it went in the comments below!