Cream of Broccoli Soup is the ultimate cozy comfort food, velvety smooth, rich, and full of fresh flavor. This easy homemade version beats any canned soup by miles! With tender broccoli, creamy potatoes, and a splash of cream, this recipe makes a perfect lunch or light dinner. It’s quick, satisfying, and guaranteed to earn rave reviews from everyone at the table.
Recipe Highlights
- Rich and creamy texture: The combination of potatoes and heavy cream gives this soup a naturally thick, luscious consistency without needing flour or roux.
- Fresh bright flavor: Simmered broccoli and peas bring a burst of color and freshness to every spoonful.
- Simple ingredients, big payoff: Everything cooks in one pot with minimal prep, easy cleanup, and no fancy equipment required.
- Family favorite: This recipe is kid-approved and makes a comforting meal everyone can enjoy on chilly evenings or busy weekdays.
Ingredients in Cream of Broccoli Soup
- Butter – Adds richness and helps soften the onions and garlic. You can use salted or unsalted butter, depending on what you have.
- Onion – A yellow onion works best for balance and flavor depth, though white onion can be substituted.
- Garlic – Fresh garlic enhances the soup’s aroma and flavor. You can also use jarred minced garlic in a pinch.
- Potatoes – Choose starchy potatoes like Russets or Yukon Golds. They blend beautifully and naturally thicken the soup.
- Broccoli – Use the whole head, including both stems and florets. The stems simmer first for maximum flavor, while the florets are added later for that bright green color.
- Chicken broth – Creates a savory base. Vegetable broth works great for a vegetarian version.
- Frozen peas – Add a pop of color and subtle sweetness that perfectly complements the broccoli.
- Heavy cream – The key to that smooth restaurant-quality finish. Whole-fat cream gives the best texture, but you can use half-and-half or coconut cream as lighter alternatives.
- Salt and pepper – Essential for balancing the flavors. Adjust to taste depending on your broth’s sodium level.
- Fresh chives – Optional, but they make a beautiful garnish and add a mild onion flavor that pairs perfectly with creamy soups.
Tips & Tricks
Full instructions for making the recipe can be found on the recipe card below, but here are a few helpful tips.
- Don’t skip the stems. They add flavor and body to the soup, just chop them small so they cook evenly.
- Add peas at the end. Frozen peas don’t need long to cook; adding them at the end keeps their flavor and color vibrant.
- Blend carefully. Hot soup can splatter, blend in small batches, or use a deep pot if you’re using an immersion blender.
- For extra flavor: Stir in a handful of shredded cheddar or Parmesan right before serving.
- Make it vegan: Use olive oil instead of butter, swap the broth for vegetable stock, and replace the cream with coconut cream or oat cream.
Storage & Freezing
- Refrigerate: Store in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave until hot throughout.
- Freeze: Pour cooled soup into freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat tip: Add a splash of broth or milk when reheating to restore the creamy texture.
Cream of Broccoli Soup Recipe
Ingredients
- 2 tablespoons butter
- 1 onion peeled and finely diced
- 3 garlic cloves finely diced or minced
- 2 potatoes peeled and chopped
- 2 medium broccoli heads cut into florets and stems chopped, divided
- 6 cups chicken broth
- 1 cup frozen peas
- 1 cup heavy cream
- salt and pepper taste
- 1 tablespoon finely chopped fresh chives for garnish (optional)
Instructions
- Sauté the aromatics: In a large saucepan over medium heat, melt the butter. Add the diced onion and cook for about 4 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
- Simmer the base: Add the chopped potatoes, broccoli stems (set florets aside), and chicken broth to the pan. Bring the mixture to a boil, then reduce to a simmer. Cover and cook for 15 minutes, or until the potatoes and stems are tender when pierced with a fork.
- Add the greens: Stir in the broccoli florets and frozen peas. Simmer uncovered for another 5 minutes, or until the broccoli florets are tender and bright green.
- Blend until smooth: Remove the pan from the heat and use an immersion blender to carefully blend the soup until completely smooth. If you don’t have an immersion blender, transfer the soup in batches to a countertop blender, just be careful with the hot liquid.
- Add cream and season: Stir in the heavy cream until fully incorporated, then season to taste with salt and pepper. Add a little extra broth or water if you prefer a thinner consistency.
- Serve and garnish: Ladle into bowls, sprinkle with fresh chives, and serve warm. Pair with crusty bread or a side salad for a complete meal.
Nutrition
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FAQs
Can I use frozen broccoli?
Yes! Frozen broccoli works perfectly if fresh isn’t available. You can add it at the same step as the florets and peas; no need to thaw first.
Can I skip the cream?
You can. The potatoes give this soup natural creaminess, so it’s still delicious without dairy. For a lighter version, use half and half or milk instead of cream.
What’s the best way to make this soup thicker?
Blend in an extra boiled potato or reduce the amount of broth slightly. You can also simmer it longer after blending to thicken naturally.
Can I make this ahead of time?
Definitely, this soup reheats beautifully. Make it a day or two in advance, store it in the fridge, and reheat it right before serving. The flavor even deepens over time.
Can I use vegetable broth instead of chicken broth?
Yes, it works great and keeps the recipe vegetarian. Use a low-sodium version so you can better control the seasoning.
What to Serve with Cream of Broccoli Soup
Pair your soup with a slice of Homemade French Bread or Parmesan Garlic Dinner Rolls. A crisp green salad or a slice of quiche also makes a great complement. For something heartier, serve alongside Grilled Teriyaki Chicken or a Baked Potato, the soup’s creamy texture pairs beautifully with simple sides.
Variations to Try
- Broccoli Cheddar Soup: Add 1 cup of shredded sharp cheddar cheese to the blended soup for a cheesy twist.
- Herb Lovers’ Version: Stir in a handful of chopped parsley or thyme with the cream for extra aroma.
- Coconut Broccoli Soup: Use coconut cream instead of dairy for a dairy-free, subtly sweet variation.
- Extra greens: Add spinach or kale with the peas for a nutrient boost and brighter green color.
More delicious soup recipes to try:
- Steak and Potato Soup combines tender steak, hearty potatoes, and vegetables in a rich beef broth for the ultimate comforting dinner on a cold night.
- Ready in under 30 minutes, Chicken Pot Pie Soup delivers creamy, flavorful comfort packed with tender chicken and hearty vegetables.
- Crockpot Ham and Bean Soup makes great use of a ham bone, dried beans, and vegetables for an easy, flavorful slow cooker meal made from simple pantry staples.
- With a creamy texture and rich flavor, Grandma’s BEST Creamy Chicken Noodle Soup is the ultimate comfort meal that feels like a warm hug on chilly nights.
- Slow Cooker French Onion Soup turns caramelized onions, broth, and patience into a rich, flavorful classic that’s as cozy as it is satisfying.
Cream of Broccoli Soup brings together comfort, flavor, and ease in one bowl, making it a staple recipe for any season.
Rafael Adame says
wow