A warm and comforting bowl, this recipe for cream of broccoli soup blends fresh vegetables like broccoli, celery, garlic and onion with a touch of cream, parmesan and nutmeg for added richness. Made without potatoes! Ready within 30 minutes.
Cream of Broccoli Soup with Parmesan Cheese
I’ve been craving a big bowl of cream of broccoli soup so I decided to head to the kitchen and make a pot of it for dinner! Although this creamy broccoli soup recipe is made from scratch, it’s surprisingly easy to make and doesn’t take much time (about 30 minutes). We love it and I think you’re going to love it too!
This cream of broccoli soup tastes really special because it’s made with fresh broccoli. Sure, you can whip up cream of broccoli soup made with frozen broccoli, but the freshness of the broccoli really takes it to the next level! And the Parmesan cheese that’s add in makes it really creamy!
I hope you try this recipe soon! After you try this, try my other favorite recipes with broccoli, like slow cooker broccoli and potato soup!
Creamy broccoli soup recipe Ingredients
This recipe uses lots of fresh vegetables and spices, along with kitchen staples. There’s nothing fancy you need, in fact you probably already have all the ingredients!
- Vegetables: broccoli, celery, onion and minced garlic.
- Kitchen basics: butter, chicken broth, all-purpose flour, milk, heavy cream, parmesan cheese and nutmeg. Want to swap the chicken broth for vegetable broth? Go for it!
- Fresh Herbs: basil and dill to serve on top (optional but makes it look really pretty!)
How to Make Cream of Broccoli Soup
You’ll need to mince garlic, and chop up onion, celery and broccoli.
Using a large soup pot, you’re going to melt butter and then saute your garlic, onion and celery.
Add in the broccoli and chicken broth and simmer (covered) until the broccoli is softened. This takes about 15 minutes.
Now it’s up to you. Want a chunky cream of broccoli soup? Grab a potato masher or spoon and mash up the soup so it’s half smooth, half chunky. This tastes more like old fashioned cream of broccoli soup.
Or if you’re going for a silky smooth soup, then you can use a immersion blender and blend until it’s creamy.
Make the cream sauce on the stovetop. This is made with butter, flour, milk, heavy cream and Parmesan cheese. If you don’t have heavy cream, you can use all milk.
Now add it to the broccoli soup pot.
Add a little bit nutmeg (don’t forget this – adds something special) and stir until you have a creamy, cream of broccoli soup.
Serve the soup in bowls, adding fresh basil or dill on top (optional – but if you have it in the garden, use it!) and a sprinkle of Parmesan cheese. I hope you enjoy this delicious Cream of Broccoli Soup!
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator, good for up to 4 days. Reheat on the stovetop or in the microwave. If the soup thickens up you can add a splash of chicken broth to thin it out.
You can also freeze this soup! Add to freezer safe bags and freeze, good for up to 3 months. I like to freeze in individual serving portions to quickly defrost and eat.
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From-Scratch Cream of Broccoli Soup
PrintIngredients
- 2 tablespoons butter
- 2 cloves garlic minced
- 1 small yellow onion chopped
- 2 stalks celery chopped
- 8 cups broccoli florets (this is about 2-3 heads of broccoli depending on size)
- 4 cups chicken broth
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 1/2 cup milk
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon nutmeg
- fresh basil and dill optional for presentation
Instructions
- Melt 2 tablespoons butter in large soup pot over medium high heat. Add garlic, onion and celery and saute until vegetables are tender.
- Add in broccoli florets and broth, and cover to simmer for about 15 minutes or until broccoli is soft.
- You have the option for chunky or creamy broccoli soup. For a chunky broccoli soup use a potato masher or spoon and mash down the vegetables until the soup is half smooth, half chunky.
- If you want the soup to be very creamy use a immersion blender and blend until silky smooth.
- In a small saucepan melt 3 tablespoons of butter over medium heat. Add in flour and whisk until mixed. Add milk, heavy cream and Parmesan cheese continuing to whisk until it's thick and creamy.
- Add the cream sauce into the large broccoli soup pot, along with nutmeg, and stir to combine everything.
- Serve soup in bowls with fresh basil or dill on top (optional) and a sprinkle of additional Parmesan cheese. Enjoy!
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