This Cream of Broccoli Soup combines onions, potatoes, garlic, and broccoli into an ultra-creamy soup with a splash of heavy cream, all garnished with finely chopped broccoli, crisp bacon, and a sprinkle of cheese. This tasty soup comes together quickly and easily, and it tastes much better than canned soup with fresh broccoli flavor.
How to make Cream of Broccoli Soup
First, melt the butter in a large pot or Dutch oven over medium heat. Add the onion and cook for about 5 minutes. Then stir in the diced potatoes and continue cooking until the onions are soft. Reduce the heat to low and add the minced garlic, cooking for 1 minute while stirring constantly.
Add the broccoli florets and chicken broth or vegetable broth. Bring the mixture to a boil, then cover and reduce to medium-low heat. Simmer and cook for 20-25 minutes or until the broccoli is very tender. Once tender, puree the soup with an immersion blender or a stand blender. Work in batches with the stand blender removing the center cap for heat to escape.
Return the pureed soup to the pot and add the heavy cream stirring to combine. Season with kosher salt and fresh ground black pepper to taste. Ladle into bowls and garnish with chopped cooked broccoli, bacon, cheddar cheese, and Monterey Jack Cheese.
Cream of Broccoli Recipe Tips
- Cook the broccoli and potatoes until they are very fork tender. You can also use the broccoli stems, but they must be cooked very tender.
- For a vegetarian-friendly recipe, use vegetable stock.
- Remove a few small pieces of broccoli from the pot after 3-5 minutes of simmering for the garnish.
- If you love soup, an immersion blender is a must-have in the kitchen. It makes pureeing soup so much easier.
- You can use a stand blender but work in batches. Do not go past the fill line; remove the center cap for heat to escape. You can blend the soup right in the pot with an immersion blender.
- This recipe also works well with cauliflower.
- To make this broccoli cheddar soup add 2 cups of shredded sharp cheddar cheese stirred in at the same time as the cream.
- Store leftovers in an airtight container in the fridge for up 3 days. Reheat in the microwave at reduced power or on the stovetop on low.
- To freeze first, completely cool. Then freeze this soup in a heavy-duty freezer bag or sturdy freezer container for up to 3 months. Thaw in the fridge overnight. Reheat on the stovetop on low or in the microwave at reduced power.
- To make this soup vegan friendly and dairy free replace the butter with vegan butter. Use vegetable stock instead of chicken broth. Omit the heavy cream and use vegan cheese.
How to choose the perfect broccoli
Choose broccoli with a rich dark green color and firm stalks. It should feel heavy for its size and be free of any brown or black patches on the florets, which are more than likely mold. Check to see if the stalk cut looks fresh and if the florets are full and tight, indicating plenty of moisture.
More soup recipes to try
Cream of Broccoli Soup Recipe
Ingredients
- 4 tablespoons unsalted butter
- 1 medium onion finely chopped
- 2 medium gold potatoes peeled and cubed
- 3 garlic cloves minced
- 2 lbs broccoli florets coarsely chopped see notes
- 4 cups vegetable stock or low-sodium chicken broth
- ½ cup heavy cream
- Kosher salt and fresh ground black pepper to taste.
- Crisp bacon chopped optional
- Shredded cheddar and Monterey Jack Cheese optional
Instructions
- Melt the butter in a large pot or Dutch oven over medium heat. Add the onion and cook for about 5 minutes. Add the diced potatoes and continue cooking until the onions are soft. Reduce the heat to low and add the minced garlic, cooking for 1 minute while stirring constantly.
- Add the broccoli florets and chicken broth or vegetable broth. Bring the mixture to a boil, then cover and reduce the heat to a simmer and cook for 20-25 minutes or until the broccoli is very tender. Remove a few small pieces of broccoli from the pot after 3-5 minutes of simmering for the garnish.
- Once tender, puree the soup with an immersion blender or a stand blender. Work in batches with a stand blender. Do not go above the fill line; remove the center cap for heat to escape.
- Return the pureed soup to the pot and add the heavy cream stirring to combine. Season with kosher salt and fresh ground black pepper to taste. Garnish with chopped cooked broccoli, bacon, and cheddar cheese.
Notes
- Cook the broccoli and potatoes until they are very fork tender.
- For a vegetarian-friendly recipe use vegetable stock.
- If you love soup an immersion blender is a must-have in the kitchen. It makes pureeing soup so much easier.
- You can use a stand blender but work in batches, do not go past the fill line and remove the center cap for heat to escape.
- To make this broccoli cheddar soup add 2 cups of shredded cheddar cheese stirred in at the same time as the cream.
- Store leftovers in an airtight container in the fridge for up 3 days. Reheat in the microwave at reduced power or on the stovetop on low.
- To freeze first completely cool. Freeze this soup in a heavy-duty freezer bag or sturdy freezer container for up to 3 months. Thaw in the fridge overnight. Reheat on the stovetop on low or in the microwave at reduced power.
Nutrition
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Allyson Zea
One of my favorite soups! The flavor is spot on!
Samantha Donnelly
I do love cauliflower soup and never thought of making brocolli. This is the time of year I do love homemade soup as well
Erin
This was irresistibly delicious! The whole family enjoyed it.