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A close-up, top-down view of an elegant bowl filled with creamy green cream of broccoli soup, garnished with fresh florets and subtle spices, showcasing a delicious cream of broccoli soup recipe.

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.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
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.