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This cream of broccoli soup recipe is a classic soup that’s so much better homemade! It’s silky, creamy, and uses no fancy ingredients for a comforting meal.
Why you’ll love it
Absolutely nothing beats homemade cream of broccoli soup compared to the condensed stuff! You’ll be delightfully surprised at just how good it tastes when you combine only a few wholesome, everyday ingredients and make broccoli soup from scratch. I bet you have most of them in your pantry already.
You can have a big batch of this classic cream of broccoli soup on your table in under an hour, and it’s got a beautiful velvety texture. This is the best meal to cozy up with on a chilly day. Top it with some Homemade Croutons, and you’re all set! This is one soup you and your family will actually look forward to eating and will definitely skip the kind from a can.
Just a few simple ingredients
- Oil and butter – for sautéing the onion and celery and making a rich base
- Celery and onion – a tasty foundation to many soups. Sweet (Vidalia) are my usual onions.
- Garlic – we’ve got 4 to 5 cloves to maximize taste. I like to use this garlic press to easily mince the cloves.
- Chicken broth – use your favorite good-quality brand to add much more flavor than water, or use chicken stock
- Italian seasoning – a particular blend of herbs like rosemary and thyme that you’ll find in the spice aisle of your grocery store. It’s my go-to ingredient for taking soups to the next level!
- Broccoli – the star of the broth. Use frozen or fresh.
- Potato – generally the best variety for soups is Russet potatoes since they’re starchy and thicken it up
- Heavy cream – the key to making this deliciously creamy. I wouldn’t skip it!
How to make cream of broccoli soup
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
In a large soup pot sauté the onion and celery in the oil and butter until golden, then stir in the garlic. Add in the broth, Italian seasoning, broccoli, and potatoes. Bring to a boil and then simmer until the veggies are tender.
Blend the soup using an immersion blender, or let cool and transfer to a conventional blender. Stir in the cream, and season generously with salt & pepper.
- The potato helps give this soup thickness without a roux. If you don’t add it, the soup will be a lot thinner.
- Use either fresh or frozen broccoli. If using fresh, one large head that weighs about 2 pounds (including stem) will make 5-6 cups of florets once you cut it up.
- I don’t use the large stem a head of broccoli comes with here, but you can certainly repurpose it. I like to peel it, cut it up, and munch on it for a snack! Or use a mix of florets and the stem in the recipe if you prefer not to throw any of the broccoli away.
Substitutions and variations
- I recommend using heavy cream for the best richness and consistency, but half-and-half would work as a substitution if needed.
- If you want to make this soup vegetarian, swap the chicken broth with vegetable broth.
- Sprinkle some chopped chives or fresh parsley as a nice garnish.
Leftovers and storage
- Leftovers will keep for 3-4 days in an airtight container.
- Reheat any leftovers over low heat either on the stove or in the microwave.
- This soup will freeze well for up to three months.
What to serve with cream of broccoli soup
Questions about this creamy broccoli soup, or want to leave a review? Let me know in the comments below! You can also find me on Instagram to show me your creations.
Simple Cream of Broccoli Soup
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 sticks celery chopped
- 1 medium onion chopped
- 4-5 cloves garlic minced
- 4 cups chicken broth (or veg broth)
- 1/2 teaspoon Italian seasoning
- 5-6 cups broccoli cut into florets, see note
- 1 Russet potato peeled & diced
- 3/4 cup heavy/whipping cream or to taste
- Salt & pepper to taste
- Add the oil and butter to a soup pot over medium-high heat. Sauté the onion and celery for about 7-10 minutes or until it starts to lightly brown.
- Stir in the garlic and cook for 30 seconds.
- Add in the broth, Italian seasoning, broccoli, and potatoes. Increase the heat to high and bring the soup to a boil. Reduce the heat so it's simmering rapidly, cover the pot with the lid slightly ajar, and cook for 20-25 minutes or until the potatoes and broccoli are tender. It's ok if the broth isn't completely covering the broccoli.
- Blend in the pot using an immersion blender or transfer the soup to a regular blender (you might want to let it cool a bit first).
- Stir in the cream and season with salt & pepper as needed (I am quite generous with both).
- Use either fresh or frozen broccoli. If using fresh, one large head weighing around 2 pounds (including stem) will give you 5-6 cups of florets once you cut it up.
- Serves 4-6.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Nutrition information is automatically calculated, so should only be used as an approximation.
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