This cream of broccoli soup is ideal for a rainy day. It’s velvety and gratifying, yet light and healthy at the exact same time. This soup is a charming side meal for your preferred sandwiches and hearty salads.

You may be interested by a few of the aspects in this cream of broccoli soup dish. For beginners, it’s lusciously velvety with very little cream– we’ll mostly utilize butter and simply complete the soup with a drizzle of optional cream.

cream of broccoli soup ingredients

Second of all, this dish utilizes the broccoli stems and crowns, which is an enjoyable method to make the most of broccoli taste and lessen waste. You have actually seen me utilize this technique in my Broccoli Cheese Soup. If you have actually taken pleasure in that soup, you’ll absolutely value this one.

This cream of broccoli soup is not a super star meal by itself, however is an actually, actually great element in a spring meal. I hope you’ll attempt it!

cooked onions and chopped broccoli

Cream of Broccoli Soup Ingredients

  • Broccoli: However obviously! We’ll peel the stems, cut them into pieces, and simmer them till tender enough to mix. Prior to mixing, we’ll include the sliced florets and cook till they’re brilliant green.
  • Unsalted butter: Because butter is a semisolid type of cream, it’s best in your home in this soup. We’ll really depend on butter for the “cream” aspect here.
  • Yellow onions and garlic: These alliums form the foundation of taste in this soup. To minimize preparation work, we’ll simply approximately slice the onion and smash the garlic. We’ll mix them up later.
  • Water: Water is much better than broth in this soup due to the fact that it lets broccoli’s fundamental taste and fresh green color shine. I discover that veggie broth can contribute rather a great deal of salt with very little, or in some cases even off-putting, taste.
  • Salt and pepper: Because we’re utilizing water rather of salted broth, we’ll utilize a good quantity of salt to improve the taste of this soup. The great part is that you remain in complete control of the salt material in this dish, however follow my assistance for finest taste.
  • Capture of lemon: Stir simply a teaspoon or more of fresh lemon juice into the completed soup for some brightness and level of acidity.
  • Optional garnishes: Include a drizzle of whipping cream prior to serving to highlight the “cream of broccoli soup” title. It makes the soup additional velvety and tasty. You might likewise include a spray of carefully snipped fresh chives.

broccoli soup before blending

Creamy Broccoli Soup Serving Tips

Treat this soup as a side meal. It would go especially well with fresh sandwiches, hearty salads with chickpeas or roasted veggies, and even with vegetable pizza. Here are a couple of concepts:

  • Broccolini Almond Pizza
  • Farro and Kale Salad with Goat Cheese
  • Favorite Grilled Cheese Sandwich or 10-Minute Quesadillas
  • Chickpea Salad with Carrots and Dill or French Carrot Salad
  • Green Goddess Hummus Sandwich
  • Roasted Beet Salad with Goat Cheese & Pistachios
  • Roasted Cauliflower and Farro Salad with Feta and Avocado

cream of broccoli soup in pot

Devices Notes & Suggestions

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If you are serving 2 individuals or do not desire a great deal of leftovers (note that this soup freezes well!), you might quickly cut the components in half. Here’s what you’ll require to make this soup:

  • I’m persuaded that soups constantly taste much better when they’re prepared in a Dutch oven. I utilized my 5.5-quart Le Creuset for this dish. A big, heavy-bottomed soup pot will likewise work well.
  • You’ll require a cover for the pot. In a pinch, you might utilize a metal baking sheet.
  • If you are making the complete batch, you’ll require to mix it in batches in your stand mixer. I might not mix the complete batch at the same time in my Vitamix. Transfer the combined part to a heat-proof pitcher or container as you mix the rest, then integrate everything in the soup pot.
  • Or, you might utilize an immersion mixer. The difficulty with immersion mixers is that even the very best immersion mixer never ever yields soup as velvety as you might achieve in your stand mixer. I want it weren’t real!

Security note: Never ever fill a stand mixer past the optimum fill line, or you might wind up with a huge mess (and a hot one, if you’re making soup). You require to understand how your mixer works. My cover’s style enables steam to get away, however if yours does not, you’ll wish to eliminate the center piece so the contents do not develop pressure as they mix. Cover the hole with a tea towel, however do not position your turn over it due to the fact that the steam is hot.

cream of broccoli soup recipe

More Velvety Soups to Delight In

Attempt among these:

  • Lightened-Up Tomato Soup
  • Roasted Butternut Squash Soup
  • Roasted Carrot Soup
  • Roasted Cauliflower Soup
  • Roasted Pumpkin Soup

Please let me understand how your soup ends up in the remarks! I enjoy speaking with you.

healthy cream of broccoli soup recipe

Cream of Broccoli Soup

  • Author: Cookie and Kate
  • Preparation Time: 20 minutes
  • Prepare Time: 40 minutes
  • Overall Time: 1 hour
  • Yield: 6 bowls 1 x
  • Classification: Soup
  • Technique: Mixed
  • Food: American
  • Diet Plan: Vegetarian

4.7 from 15 evaluations

This cream of broccoli soup dish is lighter than many, so it will not weigh you down. It’s rupturing with healthy broccoli! Dish yields about 6 medium bowls of soup (6 side portions).

Active Ingredients

  • 4 tablespoons saltless butter, divided
  • 2 medium yellow onions, coarsely sliced
  • 6 garlic cloves, smashed and peeled
  • 1 1/4 teaspoon great sea salt, divided, to taste
  • Newly ground black pepper, to taste
  • 2 pounds broccoli with stalks (3 big or 4 medium)
  • 6 cups water
  • 1 to 2 teaspoons lemon juice, to taste
  • Optional garnishes: Drizzle of whipping cream and/or sprayed of carefully snipped fresh chives


  1. Melt 3 tablespoons of the butter in a big Dutch oven or soup pot over medium-low heat. Include the onion, garlic, 1/4 teaspoon of the salt, and about 10 twists of black pepper.
  2. Stir to integrate, then cover the pot and cook, stirring periodically, till the onions have actually softened and are simply beginning to turn golden, about 8 to 10 minutes.
  3. On the other hand, trim and dispose of the rough bottom ends of broccoli stalks. Utilize a veggie peeler to remove the hard external skin on the stalks, then dispose of those bits. Slice the stalks off and cut them into pieces about 1 to 2-inches huge. Reserve.
  4. Dealing with the broccoli tops now, cut as carefully to the base of the florets as you can. Slice any staying stalks into portions to match to the rest. Reserve the broccoli florets– we’ll utilize them in a bit.
  5. Include the portions of broccoli stalk to the pot and stir. Gather 6 cups water and the staying 1 teaspoon salt. Raise the heat to high and bring the mix to a boil, then immediately minimize the heat to medium-low and cover the pot.
  6. Simmer till the broccoli stalks hurt throughout and quickly split apart when pierced with a fork, about 20-25 minutes. On the other hand, slice the reserved florets into little pieces (I slice them all in one instructions, then turn the cutting board and slice once again).
  7. Once the stalks hurt, include all of the florets to pot, stir, cover, and cook till they’re brilliant green and quickly pierced through by a fork, about 4 to 7 minutes. Eliminate the pot from the heat, and include the staying tablespoon of butter.
  8. Operating in a number of batches (never ever fill your mixer past the optimum fill line or it might take off!), thoroughly move a number of cups of the mix– both the liquid and solids– to your stand mixer. Mix till totally smooth, then move the mix to a heat-proof vessel briefly as you mix the rest. Additionally, utilize an immersion mixer (it simply will not be as lusciously velvety). Return the purée to the pot.
  9. Include 1 teaspoon lemon juice. Thoroughly taste (it’s hot) and get used to taste– include more salt for more general taste (I generally include another 1/4 teaspoon), another teaspoon lemon juice for more brightness, and/or more black pepper for kick.
  10. Divide the soup into bowls and garnish with a light drizzle of cream and/or spray of chives, if wanted. Serve. Remaining soup keeps well in the fridge for as much as 4 days (you might wish to get up the leftovers with another capture of lemon). This soup will freeze well for a number of months.


Dish adjusted from my Broccoli Cheese Soup.

Make it dairy free/vegan: Usage vegan butter or change the butter with 2 tablespoons extra-virgin olive oil. No requirement to include more prior to mixing. Leave out the cream. You may take pleasure in a dollop of vegan sour cream as a garnish, or simply include a spray of chives.

▸ Nutrition Details

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