Cream of Broccoli Soup

Cream of Broccoli Soup

Cream of Broccoli Soup is absolutely delicious. There’s something about it that is so comforting and flavorful at the same time. It has to be one of my favorite ways to eat broccoli. And adding to the awesome factors of this soup — it is incredibly simple and so quick to make. That’s what I call a winner!

Cream of Broccoli Soup

It’s the perfect meal to make if you find yourself with lots of broccoli that you need to eat up before it goes bad. Which is actually what happened to me in this instance. I bought a big bag of broccoli at Costco and we didn’t eat as much of it as I thought we would, so I decided to whip up a batch of Cream of Broccoli Soup. I actually can’t believe I hadn’t made this soup yet this winter.

Do you ever have weeks like that? You know weeks where you grocery shop, plan all your meals and then something happens where you don’t make half the meals you planned and switch it up for something else. It happens to me more often than I’d like. But it’s okay, you’ve got to go with the flow of life, you know?

Anyway, back to the soup. This soup is the best Cream of Broccoli Soup you’ll make. I’ve made broccoli soup countless times and I think I’ve perfected it over the years. However, this soup is so versatile.  You can add more cheese or leave it out completely. Or, if you find yourself with lots of broccoli but no carrots, don’t worry about it. While I think the soup tastes best with carrots and cheese, it’s still tasty without. It’s really the simplest soup you’ll ever make. Which besides it’s deliciousness, is one of the things you’ll love about it.

Cream of Broccoli Soup

Here’s some tips I’ve learned over the years.

Firstly, creamy broccoli soup doesn’t require a milk base. Cook the soup in stock and add a little heavy cream at the end. The cream, and the addition of a little good quality sharp cheddar cheese will make your soup perfectly cream, with a lot less calories. Really good quality sharp cheddar cheese goes a long way, you won’t have to use as much to make your soup flavorful, which again is so much healthier.

Secondly, an immersion blender is a wonderful kitchen tool! It makes pureeing a breeze. I like to puree about half the soup because I love the broccoli chunks, but when my kids were all toddlers I pureed the entire soup. My daughter only liked “green” soup, meaning broccoli or asparagus soup, and chunks were not okay with her. But now that she’s 7 she’s up for trying all kinds of food which just makes life so much easier for this mom.

I own the Cuisinart Smart Stick Hand Blender, and it’s just terrific. If you’re in the market for an immersion blender I highly suggest this one. I’ve had it for years and it’s never let me down. If you don’t have something similar and are interested in the product, you can find many options by following the Amazon link embedded in the picture below.

Thirdly, be patient and slowly stir in your chicken and/or vegetable stock. Slowly stirring makes for nice smooth, creamy soup. If you pour it all in at once you’ll end up with lumps. And nobody likes a lumpy soup!

Finally, if you find yourself with a multitude of broccoli (like I do sometimes) you’ve got to try this soup. It’s so tasty, I think you’ll love it!

Cream of Broccoli Soup

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Print Recipe
Cream of Broccoli Soup
Cream of Broccoli Soup is absolutely delicious. There’s something about it that is so comforting and flavorful at the same time. It has to be one of my favorite ways to eat broccoli. And adding to the awesome factors of this soup — it is incredibly simple and so quick to make. That’s what I call a winner!
Cream of Broccoli Soup
Course Dinner, Lunch, Main Dish, side dish
Cuisine American, Vegetarian
Prep Time 5 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Course Dinner, Lunch, Main Dish, side dish
Cuisine American, Vegetarian
Prep Time 5 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Cream of Broccoli Soup
Instructions
  1. In a large pot over medium-low heat add butter and sauté onions and carrots about 5 minutes, until onions are translucent.
  2. Add garlic, stir and cook 1 minute.
  3. Add flour, stir and cook 1 minute.
  4. Slowly stir in chicken and/or vegetable stock, about a half cup at a time.
  5. Add broccoli and salt and pepper.
  6. Simmer on medium heat about 15 minutes, until broccoli is cooked.
  7. Turn stove to low and puree half the soup with an immersion blender. Or alternately, transfer half the soup to a stand blender and puree, then pour back into the soup.
  8. Stir in heavy cream and cheese. Season with salt and pepper, if needed.
  9. Serve immediately topped with cheese, if desired.
Recipe Notes

Adapted from: Gimme Some Oven

  • If you find yourself without carrots, just leave them out.  I've made it both ways, the soup will still taste great.

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