Cream of Broccoli Soup Recipe: Simple & Delicious Homemade

This classic cream of broccoli soup recipe yields a velvety, flavorful soup ready in just 30 minutes. You'll need fresh broccoli, onions, garlic, vegetable broth, milk, and a few pantry staples. The secret to perfect texture is blending half the cooked broccoli while leaving some pieces intact for satisfying bites. This easy cream of broccoli soup recipe serves 4 and can be made vegetarian by using vegetable broth.

The Ultimate Cream of Broccoli Soup: A Chef's Perspective

As a culinary professional with two decades of experience, I've perfected this cream of broccoli soup recipe to balance rich flavor with healthy ingredients. Unlike many versions that rely heavily on cream, this approach creates luxurious texture using smart technique rather than excessive dairy. The result is a soup that's both elegant enough for dinner parties and simple enough for weeknight meals.

Why This Cream of Broccoli Soup Recipe Works

Most broccoli soup recipes either turn out grainy or lack depth of flavor. This version solves both problems through three key techniques:

Proper broccoli preparation - Using both florets and peeled stalks maximizes flavor and reduces waste
Layered cooking method - Sautéing aromatics before adding liquid builds complex flavor
Strategic blending - Pureeing only part of the soup maintains texture while creating creaminess

Complete Ingredient List

Ingredient	Amount	Preparation Notes
Fresh broccoli	2 large heads (about 1.5 lbs)	Florets and peeled stalks separated
Yellow onion	1 medium	Finely diced
Garlic	3 cloves	Minced
Vegetable broth	4 cups	Low sodium preferred
Whole milk	1 cup	Can substitute half-and-half for richer version
All-purpose flour	3 tablespoons	For roux
Olive oil	2 tablespoons	Plus extra for finishing
Salt and pepper	To taste	Start with ½ teaspoon salt

Step-by-Step Cooking Instructions

Prepare the broccoli: Separate florets from stalks. Peel the tough outer layer from stalks and dice both florets and stalks into uniform 1-inch pieces.
Sauté aromatics: Heat olive oil in a large pot over medium heat. Add onions and cook until translucent (5 minutes). Add garlic and cook 1 minute until fragrant.
Create the roux: Sprinkle flour over onions and stir constantly for 2 minutes to cook out raw flour taste.
Add liquid: Gradually whisk in vegetable broth, ensuring no lumps form. Bring to a gentle simmer.
Cook broccoli: Add broccoli pieces and simmer for 15-18 minutes until tender but not mushy.
Blend partially: Remove 2 cups of soup (mostly solids) and blend until smooth. Return to pot.
Add dairy: Stir in milk and heat through (do not boil). Season with salt and pepper to taste.
Finish: Drizzle with olive oil and serve immediately.

Professional Tips for Perfect Results

Having taught cooking classes for years, I've identified these critical success factors for the best cream of broccoli soup:

Don't overcook the broccoli - Remove from heat when tender-crisp; it will continue cooking off-heat
Use fresh broccoli - Frozen broccoli often creates a grainy texture in cream soups
Temperature matters - Add cold milk to hot soup gradually to prevent curdling
Season in layers - Add a pinch of salt at each cooking stage for balanced flavor
Acid balance - A squeeze of lemon juice at the end brightens the flavor profile

Customizations and Variations

This versatile cream of broccoli soup recipe adapts well to different dietary needs and preferences:

Vegan version: Substitute coconut milk for dairy and use olive oil instead of butter
Broccoli cheddar soup: Stir in 1 cup shredded sharp cheddar after adding milk
Extra protein: Add ½ cup cooked white beans when blending for creamier texture and protein boost
Spicy kick: Add ¼ teaspoon red pepper flakes with the garlic
Freezer-friendly: Omit dairy before freezing; add when reheating

Storage and Reheating Guidelines

Proper storage maintains both safety and quality of your homemade cream of broccoli soup:

Refrigeration: Store in airtight container for up to 4 days
Freezing: Freeze without dairy for up to 3 months; add milk when reheating
Reheating: Warm gently over medium-low heat, stirring frequently. If soup thickens, add splashes of broth or milk.
Reviving flavor: Stir in fresh herbs or a squeeze of lemon after reheating to refresh flavors

Common Mistakes to Avoid

Based on thousands of student questions, these are the most frequent errors when making cream of broccoli soup:

Over-blending - Pureeing all the broccoli creates a homogenous, baby-food texture. Always leave some pieces intact.
Boiling after adding dairy - This causes milk to curdle. Keep temperature below simmering point.
Using frozen broccoli - The high water content creates a watery, less flavorful soup.
Skipping the roux - This foundational technique creates proper body without needing excessive cream.
Under-seasoning - Broccoli requires more salt than you might expect to shine.

Nutritional Benefits

Cream of broccoli soup isn't just delicious—it's packed with nutrients when prepared properly. One serving (1.5 cups) provides:

Approximately 180 calories
8 grams of protein
6 grams of dietary fiber
Over 100% of your daily vitamin C needs
Significant amounts of vitamins K, A, and folate

The healthy fats from olive oil and milk help your body absorb the fat-soluble vitamins naturally present in broccoli.

Frequently Asked Questions

Can I make cream of broccoli soup without dairy?

Yes, you can create a creamy dairy-free version by substituting coconut milk for the dairy and using a cashew cream base. For the cashew version, soak ½ cup raw cashews in hot water for 20 minutes, then blend with 1 cup broth until completely smooth before adding to the soup. This creates an equally rich texture without dairy.

Why is my broccoli soup grainy?

Grainy texture usually occurs when using frozen broccoli or overcooking fresh broccoli. Frozen broccoli releases too much water and breaks down unevenly. For smooth texture, always use fresh broccoli, cook until just tender, and blend while hot. Adding a small amount of acid (like lemon juice) after blending can also help smooth the texture.

How can I make my broccoli soup thicker without adding more cream?

There are several effective ways to thicken broccoli soup naturally: 1) Simmer uncovered for 5-10 minutes to reduce liquid, 2) Blend more of the solid ingredients, 3) Add a potato (½ cup diced) when cooking the broccoli, which breaks down and thickens the soup, or 4) Create a slurry with 1 tablespoon cornstarch mixed with 2 tablespoons cold broth, then stir into simmering soup.

Can I use broccoli stems in cream of broccoli soup?

Absolutely—and you should! Broccoli stems contain the same nutrients as florets and add wonderful texture. Simply peel the tough outer layer with a vegetable peeler, then dice the tender inner portion and add with the florets. Using the entire broccoli reduces waste and creates a more complex flavor profile in your homemade cream of broccoli soup.

How do I prevent my cream of broccoli soup from turning brown?

Browning occurs when broccoli is exposed to air after cooking. To maintain vibrant green color: 1) Don't overcook the broccoli, 2) Add an acid like lemon juice (1 teaspoon) at the end, which preserves color, 3) Blend immediately after cooking rather than letting it sit, and 4) Store with plastic wrap pressed directly against the soup surface to minimize air exposure.