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Cream of Broccoli Soup Recipe

ByLucy
Jump to Recipe· 4.7 from 12 reviews

If you’re looking for a comforting, velvety soup that feels like a warm hug in a bowl, you’re going to adore this Cream of Broccoli Soup Recipe. I’ve made this countless times on chilly evenings, and it’s my go-to when I want something cozy but still packed with good, fresh flavors. Stick with me, and I’ll walk you through everything to make sure your soup turns out rich, creamy, and downright delicious every single time.

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Why This Recipe Works

  • Balanced Creaminess: The combo of milk and heavy cream delivers a lush texture without being overly heavy.
  • Herb Infusion: Thyme and oregano add subtle earthiness that brightens the broccoli’s natural flavor.
  • Perfect Thickness: Using a roux with flour gives the soup a silky body without lumps every time.
  • Simple Technique: No fancy steps here — just straightforward simmering and blending for kitchen confidence.
Cream of Broccoli Soup, Broccoli Soup Recipe, Easy Creamy Broccoli Soup, Healthy Broccoli Soup, Cozy Vegetable Soup - A large white pot filled with creamy, light green broccoli soup with tiny bits of broccoli visible in the smooth texture. The pot has two white handles and sits on a wooden surface. Around the pot there are fresh dark green broccoli heads on the left and a small pile of shredded orange cheese on the right. A white and black striped cloth is draped casually behind the pot. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

The magic of this Cream of Broccoli Soup Recipe lies in simple, quality ingredients working in harmony. Each element has a purpose, whether it’s building flavor, texture, or richness — and buying fresh broccoli and good broth really amps it all up.

Cream of Broccoli Soup, Broccoli Soup Recipe, Easy Creamy Broccoli Soup, Healthy Broccoli Soup, Cozy Vegetable Soup - Flat lay of fresh broccoli florets, a medium diced white onion, whole garlic cloves, sprigs of dried thyme and oregano, a small mound of salted butter, and a splash of creamy milk and heavy cream artfully arranged in clear glass containers, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7
  • Salted Butter: Adds depth and richness; salted versions naturally season the base as it cooks.
  • Olive Oil: Helps balance butter with a subtle fruity note and prevents it from burning.
  • White Onion: Caramelizing the onion slowly brings out natural sweetness that rounds out the soup.
  • Garlic: Offers a punch of umami and aroma — don’t skip, it lifts the whole dish.
  • Dried Thyme: Adds a fragrant herbal note that pairs beautifully with broccoli.
  • Dried Oregano: Brings earthiness and complexity to the flavor profile.
  • All-Purpose Flour: Creates the roux that thickens your soup perfectly without clumps.
  • Vegetable Broth: The savory liquid base enhances broccoli without overpowering it; homemade or low-sodium store-bought works.
  • Milk: Keeps the soup light and creamy but still balanced.
  • Heavy Cream: For that indulgent velvety touch you’ll crave spoon after spoon.
  • Broccoli Florets: Fresh is best here — bright, tender broccoli is the star of the show.
  • Salt and Pepper: To taste — the final seasoning tweak makes all the difference.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how versatile this Cream of Broccoli Soup Recipe is — once you get the basic method down, you can play around to match your mood or dietary needs. Feel free to tweak herbs, swap cream for yogurt, or even add spice if you like a little kick.

  • Variation: I sometimes add a handful of sharp cheddar at the end, which melts right in and adds a wonderful tangy depth.
  • Dairy-Free Option: Use coconut milk and a dairy-free butter alternative; it changes the flavor a bit but still yields a creamy soup.
  • Spice It Up: A pinch of red pepper flakes or a dash of cayenne can bring a nice warmth without overpowering the broccoli.
  • Extra Veggies: I’ve tossed in some chopped carrots or celery for more texture and nutrition when I’m feeling extra healthy.

Step-by-Step: How I Make Cream of Broccoli Soup Recipe

Step 1: Sauté the aromatics for a flavorful foundation

Start by melting the butter with olive oil over medium-high heat in a large pot. Toss in your diced onion and let it cook for 6-8 minutes, stirring occasionally until soft and translucent — don’t rush this step because those caramelized onions are flavor gold! Then, add the garlic and sauté for about a minute until fragrant, making sure it doesn’t burn.

Step 2: Create your roux and add herbs

Sprinkle the flour over the softened onions and garlic, stirring constantly. Cook this mixture for around 2 minutes or until you see the flour turn a lovely golden color. This is the base that’ll thicken your soup beautifully. Stir in the dried thyme and oregano here so the herbs have time to release their flavors.

Step 3: Add liquids and broccoli, then simmer

Slowly pour in the vegetable broth, milk, and heavy cream, stirring all the while to keep things smooth. Bring the mixture up to a gentle simmer, then add the broccoli florets. Turn the heat down to low and let everything cook for 8-10 minutes until the broccoli is tender and the soup has thickened nicely.

Step 4: Blend till creamy and season

Using an immersion blender right in the pot is my favorite way to puree the soup evenly—all smooth and luscious. Alternatively, transfer in batches to a blender, just be careful with the hot liquid and vent the lid slightly. Once blended, taste and adjust with salt and pepper. This is the moment where your soup truly comes to life.

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Tips from My Kitchen

  • Use Fresh Broccoli: I’ve tried frozen before, but fresh broccoli really brightens the flavor and gives the best texture.
  • Don’t Skip the Roux: Skipping the flour step can lead to a watery soup; take the time to get that mixture golden for perfect thickness.
  • Add Hot Liquid to Flour Mixture Gradually: Pour liquid slowly when adding broth and cream to avoid lumps — stirring continuously is key!
  • Taste After Blending: I always check seasoning post-blend since pureeing can dull the salt and pepper flavors a bit.

How to Serve Cream of Broccoli Soup Recipe

Cream of Broccoli Soup, Broccoli Soup Recipe, Easy Creamy Broccoli Soup, Healthy Broccoli Soup, Cozy Vegetable Soup - A white bowl holds creamy light green broccoli soup, topped with a small pile of bright yellow shredded cheddar cheese and a single small green broccoli floret on top. The bowl is set on a wooden surface, with a few small broccoli florets beside it. A silver spoon rests to the right of the bowl, and a loosely folded gray and white striped cloth is visible in the background. The scene is warm and inviting, with soft natural light. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping my bowl with a sprinkle of freshly grated Parmesan or sharp cheddar — it melts gently and adds a lovely tang. For a bit of crunch and color, I often add toasted pumpkin seeds or a swirl of pesto. A few chopped fresh herbs like parsley or chives always brighten things up, too.

Side Dishes

Crusty homemade bread or garlic bread makes the perfect companion—you’ll want something to dunk in that creamy goodness. A simple green salad balances the richness nicely. Sometimes I whip up some grilled cheese sandwiches for a classic comfort combo.

Creative Ways to Present

For dinner parties, I like to serve this soup in small ramekins with a toasted baguette slice on top, sprinkled with cheese and broiled until bubbly and golden. It’s fancy but effortless, and guests love the presentation. Another fun idea is to drizzle a little olive oil or truffle oil right before serving for extra richness.

Make Ahead and Storage

Storing Leftovers

I keep leftover cream of broccoli soup in an airtight container in the fridge for up to 3 days. When I reheat, I warm it gently over low heat with a splash of milk to loosen the texture, stirring often to prevent sticking.

Freezing

This soup freezes beautifully! I portion it out into freezer-safe containers or bags, leaving some room for expansion. When you’re ready, thaw overnight in the fridge and reheat slowly on the stove.

Reheating

To reheat without losing the silky texture, warm the soup over low heat on the stove, stirring frequently, and add a bit of milk or broth if it’s too thick. Avoid microwaving if possible — it can heat unevenly and curdle the cream.

FAQs

  1. Can I use frozen broccoli for this Cream of Broccoli Soup Recipe?

    Absolutely! Frozen broccoli works well if fresh isn’t available, but keep in mind that frozen tends to be softer and can make the soup a bit more watery. If you use frozen, slightly reduce the vegetable broth to keep the soup thick and flavorful.

  2. Can I make this soup vegan or dairy-free?

    Yes! Substitute the butter with a plant-based margarine or olive oil, use coconut milk or almond milk instead of dairy, and swap the heavy cream for coconut cream or a vegan cream alternative. Adjust the seasoning to taste since these changes can subtly affect flavor.

  3. Why does my soup sometimes turn out lumpy?

    Lumps in cream soups usually come from adding liquid too quickly to the flour mixture or not stirring enough. Make sure to cook the roux well before adding liquids gradually, whisking constantly to keep it smooth.

  4. Can I store leftover soup in the freezer?

    Yes, store the cooled soup in airtight containers or freezer bags. It should keep well for up to 3 months. Thaw it overnight in the fridge before reheating gently on the stove with a splash of broth or milk to refresh the creamy texture.

  5. What’s the best way to blend this soup?

    I prefer an immersion blender because it’s quick, easy, and safe to use directly in the pot. If you don’t have one, carefully transfer the soup in batches to a countertop blender, vent the lid slightly to let steam escape, and pulse until smooth.

Final Thoughts

This Cream of Broccoli Soup Recipe has become one of my kitchen essentials — it’s simple enough for weeknights, elegant enough to serve for guests, and endlessly comforting especially on crisp days. If you give it a try (and I really hope you do!), remember to trust your taste buds and have fun tweaking it your way. You’ll soon have a beautiful soup that feels like home in every spoonful.

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Cream of Broccoli Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 12 reviews
  • Author: Lucy
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

A creamy and comforting Cream of Broccoli Soup made with fresh broccoli, aromatic herbs, and a rich blend of milk and heavy cream. This easy stovetop recipe delivers a smooth, velvety texture perfect for a warming appetizer or light meal.

Ingredients

Fats & Oils

  • 3 tablespoons salted butter
  • 1 tablespoon olive oil

Vegetables & Herbs

  • 1 medium white onion, diced
  • 1 tablespoon minced garlic (about 3 cloves)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 6 cups broccoli florets

Liquids

  • 4 cups vegetable broth
  • 2 cups milk
  • 2 cups heavy cream

Others

  • 1/4 cup all-purpose flour
  • Salt and pepper to taste

Instructions

  1. Heat fats and sauté onions: In a large pot, heat the salted butter and olive oil over medium-high heat. Add the diced onions and cook for 6-8 minutes, stirring occasionally, until they begin to soften and turn translucent.
  2. Add garlic and cook briefly: Stir in the minced garlic and sauté for 1 minute until fragrant.
  3. Add herbs and flour: Mix in the dried thyme, dried oregano, and all-purpose flour. Cook, stirring constantly, until the flour turns golden brown, about 2 minutes, to form a roux which will thicken the soup.
  4. Pour in liquids and simmer: Slowly add the vegetable broth, milk, and heavy cream while stirring continuously. Bring the mixture to a gentle simmer over medium heat.
  5. Add broccoli and reduce heat: Add the broccoli florets to the pot and lower the heat to low. Allow the soup to simmer until it thickens and the broccoli becomes tender, about 8-10 minutes.
  6. Purée the soup: Use an immersion blender directly in the pot to purée the soup until smooth. Alternatively, carefully ladle the hot soup into a blender with a vented lid and pulse until smooth.
  7. Season and serve: Taste and add salt and pepper as desired. Serve the soup hot for a cozy and delicious meal.

Notes

  • For a dairy-free version, substitute milk and heavy cream with coconut milk or a plant-based cream alternative.
  • To add extra texture, reserve some broccoli florets before blending and stir them back in after puréeing.
  • If you prefer a thinner consistency, add more vegetable broth or milk when simmering.
  • Use fresh herbs if available for enhanced flavor.
  • This soup can be stored in an airtight container in the refrigerator for up to 3 days or frozen for 2 months.

Nutrition

  • Serving Size: 1 cup
  • Calories: 250 kcal
  • Sugar: 4 g
  • Sodium: 600 mg
  • Fat: 18 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 15 g
  • Fiber: 3 g
  • Protein: 6 g
  • Cholesterol: 55 mg

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