Cream of Broccoli Soup Recipe

Smooth and creamy Broccoli Soup made with fresh broccoli, potatoes, onions, and garlic in under 35 minutes. Garnish with chopped broccoli florets, crisp bacon, and shredded cheddar cheese.

Course Soup

Cuisine American

Keyword broccoli cream soup, cream of broccoli soup recipe, how to make cream of broccoli soup

Prep Time 10

Cook Time 30

Servings servings

Calories 247kcal

Author Beth Pierce

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