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

4 tablespoons butter
2 stalks celery, chopped
1 small yellow onion, diced
3 cloves garlic, minced or pressed
8 cups broccoli florets (include stalks if preferred)
4 cups chicken or vegetable stock (low sodium)
1 teaspoon Italian seasoning
1 cup heavy cream (or to taste)
1/4 cup grated parmesan cheese
Salt and pepper, to taste

For Serving:

Lemon juice
Croutons
Olive oil
Fresh herbs (basil or parsley)

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Instructions

In a large pot or Dutch oven, melt the butter over medium heat.
Add chopped celery and onion. Sauté until softened (2–3 minutes). Add garlic and cook for 30 seconds.
Stir in broccoli florets and stalks (if using), pour in the stock, and add Italian seasoning. Partially cover and simmer until broccoli is tender.
Add heavy cream and simmer until warmed through.
Blend using an immersion blender in the pot or transfer to a high-powered blender until smooth.
Return soup to the pot, stir in parmesan cheese until melted. Season with salt and pepper to taste.
Serve hot with a drizzle of lemon juice, olive oil, croutons, and fresh herbs

Notes

For a lighter version, substitute heavy cream with half-and-half or a dairy-free alternative.
Make it vegan by using plant-based butter, cream, and omitting parmesan or using a vegan version.
Store leftovers in an airtight container in the fridge for up to 3 days.