Easy Homemade Cream of Broccoli Soup Recipe

Discover the ultimate comfort food with this delightful, easy homemade cream of broccoli soup recipe. It’s a creamy, dreamy bowl of warmth that feels gourmet but is incredibly simple to prepare. This soup boasts a rich, velvety texture and a vibrant, fresh broccoli flavor that will quickly become a family favorite. Perfect for busy weeknights, it comes together with minimal effort, making it ideal for home cooks and beginners alike.

Why You’ll Love This Cream of Broccoli Soup

You’ll find countless reasons to fall in love with this cream of broccoli soup recipe. It brings comforting flavors right to your table without any fuss.

• Deliciously Rich and Creamy Texture: Every spoonful is smooth and luxurious, a true delight for your taste buds.
• Packed with Fresh Broccoli Flavor: We maximize the natural goodness of broccoli for a vibrant taste.
• Quick to Prepare, Perfect for Weeknights: This recipe is designed for efficiency, getting dinner on the table fast.
• Hearty, Wholesome, and Satisfying: It’s a meal that truly fills you up with nourishing ingredients.
• Family-Friendly and Customizable: Easily adapt it to suit everyone’s preferences, from cheesy additions to a bit of spice.

Ingredients

Creating this delicious cream of broccoli soup starts with a few simple, wholesome ingredients. You’ll need staples for a rich roux and fresh produce for the flavorful base.

• For the Roux:
  • 6 tablespoons unsalted butter
  • 2/3 cup all-purpose flour
• For the Soup Base:
  • 2 tablespoons unsalted butter
  • 1/4 cup yellow onion, chopped
  • 4 cups fresh broccoli florets, cut into bite-sized pieces
  • 6 cups chicken broth (or vegetable broth)
  • 3/4 cup half-and-half
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper

Notes & Substitutions

You can easily adapt this cream of broccoli soup recipe to suit your pantry and preferences. Fresh broccoli offers the best flavor, but frozen broccoli works perfectly too; just ensure it’s thawed and drained. For a richer soup, you can swap half-and-half for heavy cream. If you prefer a lighter option, use whole milk, but be mindful it may not thicken as much. Chicken broth provides a savory base, but vegetable broth is an excellent substitute for a vegetarian version. Feel free to use cauliflower or broccoflower in place of or in addition to broccoli for a different twist.

Equipment

Gathering your equipment beforehand makes the cooking process smooth and enjoyable. You won’t need anything fancy to prepare this delightful cream of broccoli soup recipe.

• Large saucepan or Dutch oven: For cooking the main soup.
• Small saucepan: For making the roux.
• Whisk: Essential for a smooth roux and thickening the soup.
• Cutting board and knife: For preparing your vegetables.
• Measuring cups and spoons: For accurate ingredient amounts.
• (Optional) Immersion blender: For achieving an extra-smooth consistency.

Instructions

Follow these simple steps to create a creamy and comforting cream of broccoli soup recipe in no time. Precision in each step ensures a perfect bowl every time.

1. Prepare Broccoli: Begin by washing your fresh broccoli florets thoroughly. Cut them into small, bite-sized pieces, ensuring even cooking. Set these aside while you prepare your roux.
2. Make the Roux: In a small saucepan, melt the 6 tablespoons of unsalted butter over low heat. Once melted, add the flour gradually, whisking constantly until it forms a smooth paste. Cook this mixture for 1-2 minutes, stirring gently. Make sure the roux does not brown; you want it to remain light in color.
3. Remove Roux from Heat: Take the small saucepan with the roux off the heat and set it aside. This allows it to cool slightly, making it easier to incorporate later without lumps.
4. Sauté Aromatics: In a large saucepan or Dutch oven, melt the remaining 2 tablespoons of butter over medium heat. Add the chopped yellow onion to the melted butter. Cook the onion, stirring occasionally, until it becomes soft and translucent, usually about 3-5 minutes.
5. Cook Broccoli: Add the prepared broccoli florets to the large saucepan with the softened onions. Cook and stir the broccoli for about 6 minutes. This step helps to tenderize the broccoli slightly and develop its flavor before adding the liquid.
6. Add Broth: Pour the 6 cups of chicken broth into the large saucepan with the broccoli and onions. Increase the heat to bring the mixture to a gentle boil. This will ensure everything is well-heated before the thickening agent is added.
7. Thicken Soup: While the soup is gently boiling, slowly whisk in the reserved flour mixture (roux) from the small saucepan. Continue to whisk constantly as the soup cooks, for about 2-3 minutes. You will see the soup thicken and become bubbly.
8. Finish Soup: Reduce the heat to low. Stir in the salt and black pepper, adjusting to your taste. Pour in the half-and-half, stirring gently to combine. Heat the soup through, allowing it to become warm and creamy.
9. Do Not Boil After Adding Half-and-Half: It’s crucial not to let the soup boil once the half-and-half has been added, as this can cause the dairy to curdle.
10. Serve Hot and Enjoy: Ladle your delicious homemade cream of broccoli soup into bowls immediately. Garnish as desired and savor every warm, comforting spoonful. The soup will continue to thicken slightly upon standing.

Pro Tips & Troubleshooting

Mastering this cream of broccoli soup recipe is easy with a few expert tips. These suggestions will help you achieve the perfect texture and flavor every time, and navigate common kitchen challenges.

• Preventing Curdling: Always add dairy products like half-and-half or cream slowly and gradually. Ensure the soup is on low heat and never bring it to a rolling boil after the dairy is incorporated.
• Smooth Texture: For an extra velvety smooth soup, use an immersion blender directly in the pot. Blend until you reach your desired consistency. You can also transfer the soup in batches to a regular blender, being careful with hot liquids.
• Flavor Boost: For a deeper, nuttier flavor, lightly roast your broccoli florets in the oven with a drizzle of olive oil before adding them to the soup. This adds another layer of deliciousness.
• Adjusting Thickness: If your soup is too thin, create a small slurry with equal parts flour (or cornstarch) and cold water, then whisk it into the simmering soup. If it’s too thick, simply add a splash more broth or milk until it reaches your preferred consistency.
• Seasoning: Always taste your soup before serving. Adjust the salt and pepper as needed. A pinch of nutmeg can also enhance the creamy flavor.
• Common Mistakes: Avoid overcooking the broccoli until it’s mushy; it should be tender-crisp. Also, be careful not to burn the roux; keep the heat low and stir constantly for a light, golden color.

Serving, Storage, and Variations

This versatile cream of broccoli soup recipe offers many possibilities for serving, storing, and customizing. Make it your own with these creative ideas.

• Serving Suggestions: This soup pairs beautifully with a warm, crusty loaf of bread for dipping. A classic grilled cheese sandwich is another perfect companion, offering a delightful textural contrast. For a lighter meal, serve it alongside a fresh green salad.
• Garnish Ideas: Elevate your soup with simple garnishes. A sprinkle of homemade croutons adds crunch, while fresh herbs like chopped parsley or chives bring a pop of color and freshness. A swirl of sour cream or a dusting of grated Parmesan cheese can enhance the creamy richness.
• Storage: Allow the soup to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 3-4 days.
• Freezing: This soup freezes wonderfully! Portion it into freezer-safe containers or bags, leaving some headspace for expansion. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Gently reheat the soup on the stovetop over low to medium heat, stirring occasionally, until warmed through. If it’s too thick, add a little extra broth or milk to reach your desired consistency. Avoid boiling during reheating.
• Variations:
  • Cheesy Broccoli Soup: Stir in 1-2 cups of shredded sharp cheddar, Gruyère, or Monterey Jack cheese at the end, after adding the half-and-half. Stir until melted and smooth.
  • Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce along with the salt and pepper for a warming heat.
  • Vegan Option: Substitute the butter with olive oil or a plant-based butter alternative. Use vegetable broth and a plant-based milk (such as unsweetened oat or cashew milk) instead of half-and-half.

Nutrition

This comforting cream of broccoli soup recipe is a delicious way to incorporate nutrient-rich vegetables into your diet. Broccoli is an excellent source of vitamins C and K, as well as fiber and various antioxidants, contributing to overall well-being. While this recipe includes dairy for creaminess, you can adjust ingredients for a lighter version if desired. Always consider your individual dietary needs.

According to USDA research, broccoli maintains its significant levels of calcium, copper, iron, magnesium, and potassium.

Disclaimer: Nutritional information is an estimate based on ingredients and preparation, serving size of 4-6. It can vary based on specific brands and modifications.

FAQ

Got questions about making this delightful cream of broccoli soup recipe? Here are answers to some common inquiries to help you succeed.

• Can I use frozen broccoli? Absolutely! Thaw frozen broccoli florets completely and drain any excess water before adding them to the soup for best results.
• How can I make the soup thicker? If your soup is too thin, whisk together a small amount of flour or cornstarch with cold water to create a slurry. Stir this into the simmering soup until it thickens to your desired consistency.
• Can I make this soup dairy-free? Yes, you can. Substitute butter with olive oil or vegan butter, and use a plant-based milk (like unsweetened oat or cashew milk) in place of half-and-half.
• Is this recipe healthy? This soup is packed with nutrients from broccoli. You can make it even healthier by using skim milk, less butter, or focusing on a vegetable broth base.
• How long does homemade cream of broccoli soup last? Stored in an airtight container in the refrigerator, this soup will stay fresh for 3-4 days. It also freezes well for up to 3 months.
• Can I blend the soup completely smooth? Yes! Use an immersion blender directly in the pot or transfer batches to a regular blender for a completely smooth, velvety texture.

Conclusion

This easy homemade cream of broccoli soup recipe delivers on both comfort and simplicity, making it a perfect addition to your weekly meal rotation. Its rich, creamy texture and vibrant flavor are sure to satisfy everyone at the table. We encourage you to try this delightful recipe and experience how easy it is to create restaurant-quality soup right in your own kitchen. It’s truly a comforting bowl that promises warmth and deliciousness with every spoonful.

This easy homemade cream of broccoli soup is rich, velvety, and full of vibrant broccoli flavor. With simple ingredients and a smooth texture, it’s the perfect comfort food for busy weeknights or cozy weekends.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 6 bowls

Course: Soup

Cuisine: American

Calories: 500

Ingredients Equipment Method Notes

Ingredients

  

• 6 Tbsp unsalted butter (for roux)
• 2/3 cup all-purpose flour
• 2 Tbsp unsalted butter (for sautéing)
• 1/4 cup yellow onion, chopped
• 4 cups fresh broccoli florets, bite-sized
• 6 cups chicken broth (or vegetable broth)
• 3/4 cup half-and-half
• 1 tsp salt
• 1/4 tsp black pepper

Equipment

• Large saucepan or Dutch oven For cooking soup base
• small saucepan For preparing roux
• Whisk To ensure a smooth roux
• cutting board and knife
• Measuring Cups and Spoons
• Immersion blender (optional) For blending soup smooth

Method

 

1. Wash broccoli florets and cut into bite-sized pieces. Set aside.
2. In a small saucepan, melt 6 tablespoons of butter over low heat. Gradually whisk in the flour to form a roux. Cook for 1–2 minutes, stirring constantly without browning. Remove from heat and set aside.
3. In a large saucepan or Dutch oven, melt remaining 2 tablespoons of butter over medium heat. Add chopped onion and cook for 3–5 minutes until soft and translucent.
4. Add broccoli florets to the onions and cook for about 6 minutes, stirring occasionally.
5. Pour in chicken broth. Bring mixture to a gentle boil.
6. Slowly whisk in the prepared roux, stirring constantly for 2–3 minutes as the soup thickens and becomes bubbly.
7. Reduce heat to low. Stir in salt, pepper, and half-and-half. Gently heat through — do not boil.
8. Optional: Blend with immersion blender for a smoother consistency. Adjust seasoning to taste.
9. Ladle hot soup into bowls. Garnish with extra broccoli florets, croutons, or shredded cheese if desired.

Notes

Fresh broccoli is best, but frozen florets work great too — just thaw and drain. Use vegetable broth for a vegetarian version. For a lighter soup, swap half-and-half with whole milk. For a richer version, try heavy cream. You can stir in shredded cheese after adding dairy for a cheesy twist.

Taya Bennett

Taya Bennett is the founder of YumEasyMeals, a platform dedicated to easy, delicious, and quick-to-prepare recipes for busy families. Passionate about everyday cooking, she simplifies meals with practical, accessible, and always delicious ideas.
Discover her creations at: yumeasymeals.com