Cream of Broccoli Soup is a comforting, velvety dish that combines fresh broccoli, aromatic vegetables, and rich cream to create a warm and satisfying meal. Whether you’re seeking a cozy lunch or a light dinner, this classic soup delivers on both flavor and nutrition. With a smooth texture and customizable toppings, it’s a family favorite that never goes out of style.
Why You’ll Love This Recipe
This Cream of Broccoli Soup is not only delicious but also incredibly simple to prepare. It uses fresh ingredients and comes together in one pot, making it a practical choice for busy weekdays. You’ll appreciate its creamy consistency, the subtle kick of Italian herbs, and the savory depth of Parmesan cheese. Plus, it’s easy to adapt to your dietary needs or taste preferences with a few simple swaps or additions.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
• 4 tablespoons butter
• 2 stalks celery, chopped
• 1 small yellow onion, diced
• 3 cloves garlic, minced or pressed
• 8 cups broccoli florets (include the stalks if you prefer)
• 4 cups chicken or vegetable stock, low sodium
• 1 teaspoon Italian seasoning
• 1 cup heavy cream, or to taste
• ¼ cup grated Parmesan cheese
• Salt and pepper, to taste
For Serving:
• Lemon juice
• Croutons
• Olive oil
• Fresh herbs like basil or parsley
Directions
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In a large pot or Dutch oven over medium heat, melt the butter.
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Add the chopped celery and diced onion. Sauté until softened, about 2–3 minutes. Add the minced garlic and cook for an additional 30 seconds.
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Add the broccoli florets (and stalks, if using), then pour in the chicken or vegetable stock. Stir in the Italian seasoning. Partially cover the pot with a lid and simmer until the broccoli is tender.
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Pour in the heavy cream and continue to simmer until it is fully heated through.
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Use an immersion blender to blend the soup directly in the pot. Alternatively, transfer it to a high-powered blender for a smoother consistency.
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Return the blended soup to the pot. Stir in the grated Parmesan cheese until melted. Season with salt and pepper to taste.
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Serve hot, garnished with a drizzle of lemon juice, a splash of olive oil, homemade croutons, and fresh herbs as desired.
Servings and Timing
This recipe serves approximately 6 people.
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Variations
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Vegan Option: Replace butter with olive oil, use vegetable stock, and substitute heavy cream with coconut cream or cashew cream. Omit the Parmesan or use a dairy-free alternative.
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Cheesy Broccoli Soup: Add shredded cheddar cheese along with the Parmesan for a richer, cheesier flavor.
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Spicy Version: Add a pinch of red pepper flakes or a dash of hot sauce for a mild heat.
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Chunky Style: Reserve a cup of cooked broccoli before blending, then stir it back in for a more textured soup.
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Low-Carb Alternative: Use more celery or add cauliflower to replace some of the broccoli while keeping the soup low in carbs.
Storage/Reheating
Store leftover Cream of Broccoli Soup in an airtight container in the refrigerator for up to 4 days.
To reheat, warm the soup gently on the stovetop over medium heat, stirring occasionally. Alternatively, microwave in 1-minute intervals, stirring between each, until heated through.
Avoid boiling the soup after adding the cream, as it may cause the texture to change.
FAQs
What is the best way to blend the soup for a smooth texture?
Using an immersion blender allows for easy blending directly in the pot. For an ultra-smooth consistency, transfer the soup to a high-powered blender like a Vitamix.
Can I use frozen broccoli?
Yes, frozen broccoli can be used. There’s no need to thaw it beforehand—just add it directly to the pot and increase the cooking time slightly.
Is this soup gluten-free?
Yes, this recipe is naturally gluten-free as long as the stock used does not contain any gluten-based additives.
Can I freeze Cream of Broccoli Soup?
Yes, but it’s best to do so before adding the cream. Dairy can separate when frozen and reheated. Add the cream after reheating for the best texture.
What can I substitute for heavy cream?
You can use half-and-half, whole milk, or a non-dairy alternative such as coconut cream, depending on your dietary preference.
How do I make the soup thicker?
To thicken the soup, reduce the amount of stock or let it simmer uncovered to allow some of the liquid to evaporate. Adding a small cooked potato before blending can also help.
Can I make this soup ahead of time?
Yes, this soup stores well and can be made 1–2 days in advance. Reheat gently before serving.
What herbs go well with broccoli soup?
Fresh parsley, basil, or thyme all complement the flavors of broccoli well. Add them as a garnish or stir them in toward the end of cooking.
Can I add meat or protein to this soup?
Absolutely. Cooked chicken, bacon bits, or white beans can be added for extra protein and heartiness.
How do I prevent the soup from curdling?
Avoid boiling the soup once the cream has been added. Heat it gently and stir frequently to maintain a smooth consistency.
Conclusion
Cream of Broccoli Soup is a timeless classic that blends comfort and simplicity in every bowl. Its creamy texture, fresh ingredients, and gentle seasoning make it a versatile dish suitable for any occasion. Whether you prefer it smooth or with a bit of texture, this soup is both nourishing and satisfying. Customize it to your taste, enjoy it fresh or reheated, and make it a staple in your kitchen repertoire.
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Greek Chicken Gyros
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4–6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This velvety Cream of Broccoli Soup is rich, comforting, and packed with fresh flavor. Made with tender broccoli, aromatic vegetables, and a hint of parmesan, it’s the perfect cozy dish for chilly days. Ideal for lunch or dinner, and easy to make vegetarian!
Keywords: Cream of broccoli soup, broccoli soup recipe, creamy vegetable soup, vegetarian broccoli soup, low-carb soup, comforting soup recipes
Ingredients
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4 tablespoons butter
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2 stalks celery, chopped
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1 small yellow onion, diced
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3 cloves garlic, minced or pressed
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8 cups broccoli florets (include stalks if preferred)
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4 cups chicken or vegetable stock (low sodium)
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1 teaspoon Italian seasoning
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1 cup heavy cream (or to taste)
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1/4 cup grated parmesan cheese
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Salt and pepper, to taste
For Serving:
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Lemon juice
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Croutons
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Olive oil
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Fresh herbs (basil or parsley)
Instructions
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In a large pot or Dutch oven, melt the butter over medium heat.
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Add chopped celery and onion. Sauté until softened (2–3 minutes). Add garlic and cook for 30 seconds.
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Stir in broccoli florets and stalks (if using), pour in the stock, and add Italian seasoning. Partially cover and simmer until broccoli is tender.
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Add heavy cream and simmer until warmed through.
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Blend using an immersion blender in the pot or transfer to a high-powered blender until smooth.
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Return soup to the pot, stir in parmesan cheese until melted. Season with salt and pepper to taste.
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Serve hot with a drizzle of lemon juice, olive oil, croutons, and fresh herbs
Notes
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For a lighter version, substitute heavy cream with half-and-half or a dairy-free alternative.
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Make it vegan by using plant-based butter, cream, and omitting parmesan or using a vegan version.
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Store leftovers in an airtight container in the fridge for up to 3 days.
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