Cream of broccoli soup is the perfect comfort food on cold winter days. Ready in less than thirty minutes and made almost entirely in one pot, this classic soup recipe is easy enough for a quick weeknight dinner and delicious enough for your next family meal.
Table of Contents
Why This Recipe Works
Smooth, mouthwatering, and creamy this quick and easy cream of broccoli soup (adapted from my Cream of Mushroom Soup) is made in just one pot and takes less than thirty minutes.
Filled with fresh broccoli and a few other pantry staples, this soup is one of my go-to weeknight meals because it’s easy to make and easy to clean up. Plus, this vegetarian soup is a sneaky way I can get my family to eat some greens.
Surprisingly, broccoli is not a much loved veggie in my house, so I like to find creative ways to disguise it in soups like this, or in a mixed vegetable curry or pasta — I’ll try anything!
I chose not to use cream in this “cream” of broccoli soup. Instead, I pureed the broccoli and milk together, which creates a smooth, creamy texture.
You can also garnish the soup with some cream before serving to add an extra layer of richness and flavor.
I like to serve my creamy broccoli soup with a toasted buttered bread or baguette to soak up every last bite.
How to Make Cream of Broccoli Soup
1. First, fill a saucepan with 3 to 3½ cups of water and add in ¼ teaspoon of salt.
2. Next, heat the water on medium to medium-high heat until it begins boiling.
3. When the water has reached a boil, switch off heat and add in chopped broccoli florets. Give everything a stir so the broccoli florets are immersed in water.
TIP: I like to cut the broccoli into medium-sized florets for this soup recipe. You can use fresh or frozen broccoli, but I always say that fresh ingredients taste best.
4. Next, blanch the mixture for 15 to 20 seconds.
5. Then drain all the water.
TIP: I like to set aside a few of the blanched florets to garnish the soup before serving.
6. Now it’s time to begin the creamy mixture for your soup. First, heat 2 tablespoons of butter in the same saucepan or pot you blanched your broccoli in.
7. After the butter has melted, add ¼ cup of chopped onions and ¼ or ½ teaspoon of chopped garlic.
8. Now, sauté the onions on low to medium-low heat, stirring often until they soften.
9. Next, add 1 to 1½ tablespoons of whole wheat flour or all-purpose flour to the sautéd onion mixture.
10. Then continue to sauté for 2 to 3 minutes on low heat.
TIP: It is important to cook the flour so that its rawness is not felt in the soup later.
Combine with Broccoli
11. Now it’s time to add the blanched broccoli to the soup mixture.
12. Then mix everything well.
13. Now add 1½ cups of water or vegetable stock, and stir to combine well.
14. Now it’s time to let the broccoli cook. Cover with a lid and simmer on low to medium-low heat until the broccoli is tender (about 6 to 7 minutes).
15. Don’t forget to check occasionally. You want to take the pot off heat when the broccoli has become tender, and then let it become warm or cool.
16. While the broccoli mixture is cooling, heat 1½ cups of whole milk in a saucepan. It’s important not to overheat the milk – simply lightly heat and do not boil.
Puree Broccoli Soup Mixture
17. When the soup mixture is still slightly hot or warm, use an immersion hand blender to blend the soup until the texture is smooth.
Making Cream of Broccoli Soup
18. Next, add hot milk to the pureed soup.
19. Now mix the soup thoroughly. Keep your pan on the stovetop and simmer on a low heat.
20. Next, add ¼ teaspoon oregano or your choice of dried or fresh herbs. You can add about 1 to 2 teaspoons of fresh herbs.
21. Gently heat soup (do not boil). Occasionally stir.
Add Salt and Pepper
22. Lastly, add salt and freshly crushed black pepper, as needed, plus a pinch of grated nutmeg. Mix again!
Garnish and Serve
23. Finally, pour the soup into individual serving bowls and garnish with broccoli florets. You can also garnish with bread croutons, cream, cheese, or fresh herbs like parsley or cilantro.
Storage and Leftovers
I always store my leftover or make-ahead broccoli soup in an airtight container in the refrigerator. If properly stored, your soup will last for 2 to 3 days in the fridge or up to 1 to 2 months in the freezer.
- Use fresh broccoli. While frozen broccoli florets will work well for this recipe, I always try to use fresh produce whenever possible. It’s important to make sure your broccoli is cut into small to medium pieces so that it is easier to puree. If you’re using frozen broccoli, you will need to allow it to thaw or put it in an Instant Pot to thaw before pureeing with the soup ingredients.
- Make ahead of time. This soup is the perfect meal to freeze and eat later (you can also store your leftovers this way). Simply thaw your soup and use your hand immersion blender to remix the soup before serving. This soup will last up to 1 to 2 months in the freezer.
- Make it vegan: Prepare the soup with olive oil and almond milk or lite coconut milk. Simply warm either of the almond or coconut milk and do not heat or boil them. With coconut milk, the lovely flavors of coconut will be felt in the soup.
This creamy broccoli soup can be served plain or with a toasted buttered bread or baguette.
You can use red, white or yellow onions.
To adjust the consistency, you can either add cream or add a little extra flour. Both of these methods will help to thicken the consistency in the soup.
Absolutely! This is a great make-ahead meal that can be made and frozen ahead of time for up to 2 months.
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Cream of Broccoli Soup
For blanching broccoli
- 3 to 3.5 cups water
- ¼ teaspoon salt
- 200 to 250 grams broccoli – 1 medium broccoli head, chopped
- 2 tablespoons Butter or olive oil
- ¼ to ½ teaspoon chopped garlic or 1 to 2 garlic cloves
- ¼ cup chopped onions or 1 small onion
- 1 to 1.5 tablespoon all-purpose flour or whole wheat flour
- 1.5 cups water or vegetable stock
- 1.5 cups whole milk
- ¼ teaspoon dry oregano or any of your favorite dried or fresh herbs
- 1 pinch grated nutmeg or ground nutmeg
- salt as required
- crushed black pepper as required
Blanching broccoli florets
- First break the broccoli into small or medium-sized florets or you can chop them.
- Heat water with salt in a pot. Let the water vigorously boil.
- Switch off the heat and add the broccoli florets.
- Blanch for about 15 to 20 seconds and then drain the florets. Reserve a few broccoli florets for garnish.
- The above blanching method is to get rid of the insects in the broccoli.
- Heat butter in a sauce pan. Add the onions and garlic and sauté until they soften.
- Add the flour. Stirring often sauté for 2 minutes on a low heat.
- Then add the drained broccoli. Mix well.
- Add water or vegetable stock.
- Mix again thoroughly and cover the pan with its lid.
- Simmer until the broccoli is cooked well and tender. Cooking broccoli takes about 6 to 7 minutes.
- Do check while the broccoli cooks a couple of times
- In the meantime heat milk on a stovetop or in the microwave.
- No need to boil, simply heat the milk.
Pureeing broccoli soup mixture
- When the soup mixture is still slightly hot or warm, using an immersion hand blender, blend the soup until smooth in the same sauce pan. You can also blend in a regular blender.
Making cream of broccoli soup
- Add hot milk to the pureed soup and combine well.
- Keep the soup pan on the stovetop and begin to simmer on a low heat.
- Season with oregano or any dried or fresh herbs of your choice. You can include about 1 to 2 teaspoons of fresh herbs.
Gently heating soup
- Simply gently heat through the soup. No need to bring it to a boil. Stir occasionally.
- Lastly season with salt, freshly crushed black pepper and ground or grated nutmeg.
- Pour soup into soup bowls and garnish with broccoli florets.
- Serve cream of broccoli soup hot, as it is or with toasted buttered bread or baguette.
- Instead of garnishing with blanched broccoli florets, you can garnish the soup with bread croutons, cream, cheese, or fresh herbs like parsley, basil or cilantro.
- Store any leftover or make-ahead broccoli soup in an airtight container in the refrigerator.
- If properly stored, your soup will last for 2 to 3 days in the fridge or up to 1 to 2 months in the freezer.
- Use fresh broccoli. While frozen broccoli florets will work well for this recipe, I always try to use fresh produce whenever possible. It’s important to make sure your broccoli is cut into small pieces so that it is easier to puree. If you’re using frozen broccoli, you will need to allow it to thaw or put it in an Instant Pot to thaw before pureeing with the soup ingredients.
- Make ahead of time. This creamy broccoli soup is the perfect meal to freeze and eat later (you can also store your leftovers this way). Simply thaw your soup and use your hand immersion blender to remix the soup before serving. This soup will last up to 1 to 2 months in the freezer.
- Make it vegan: Prepare the soup with almond milk or lite coconut milk. Simply warm either of the almond or coconut milk and do not heat or boil them. With coconut milk, the lovely flavors of coconut will be felt in the soup.
Nutrition Info (Approximate values)
This cream of broccoli soup recipe from the blog archives (February 2014) has been republished and updated on 14 February 2021 with a video, detailed step-by-step photos, my expert tips and faqs.