Simple Cream of Broccoli Soup recipe that’s thick, full of flavor and healthy! This easy homemade soup only takes 30 minutes to make! Come join me for a bowl!
It’s that time of the year in the garden – it’s broccoli time! Every day we’re battling against rising temperatures to pick the broccoli before it bolts, and everyday we come home from the garden with a basket filled with beautiful broccoli heads! (Garden Tip: Here’s how to grow broccoli from seeds!).
I’ve been craving a big bowl of Cream of Broccoli soup so I decided to make a pot of homemade soup. The surprise is that this is made from scratch, but 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!
Ingredients You Need
This is a healthy soup using multiple fresh vegetables and herbs, along with kitchen staples. There’s nothing fancy you need, in fact you probably already have all the ingredients!
- minced garlic
- chopped onion
- chopped celery
- broccoli florets
- chicken broth
- all-purpose flour
- cup milk
- heavy cream
- Parmesan cheese
- fresh basil and dill (optional, for serving)
Directions to Make Cream of Broccoli Soup
This is a quick soup that is ready in about 30 minutes. It’s broken up into a couple simple parts.
Prep. You’ll need to mince garlic, and chop up onion, celery and broccoli.
Soup Pot. Using a large soup pot, you’re going to melt butter and then saute your garlic, onion and celery. Add in your broccoli and broth and simmer (covered) until the broccoli is soft.
Mash. I recommend using a potato masher to mash up the soup so it’s half smooth, half chunky. This tastes more like old fashioned cream of broccoli soup. Since you’re cooking the broccoli until it’s soft, a potato masher should easily do the trick by hand. If you’re going after a silky smooth soup, then you can use a immersion blender or regular blender and pulse until creamy (careful, it’s hot).
Saucepan. Make a creamy mixture of butter and flour in a small saucepan, and then whisk in milk and heavy cream. Cook until this mixture is thick. If you want to use all milk and no heavy cream, that’s ok.
Final Step. Pour your milk mixture into your large soup pot, and add a pinch of nutmeg (don’t forget this – adds something special). Stir to combine everything.
Serve. Serve the soup in bowls, adding grated Parmesan cheese on top, along with fresh basil and dill (optional – but if you have it in the garden, use it!). I also added some extra heavy cream on top just to make pretty pictures, but this isn’t really necessary as your family will probably be begging for dinner by this time! 🙂 I like to serve this soup with a delicious bread like Homemade Crockpot Bread or Fluffy Rolls I make in the Bread Machine.
I hope you enjoy this delicious Cream of Broccoli Soup!
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Cream of Broccoli SoupPrint
- 2 tablespoons butter
- 1 clove garlic minced
- 1 small onion chopped
- 2 stalks celery chopped
- 8 cups broccoli florets
- 3 cups chicken broth
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 1/2 cup milk
- 1/2 cup heavy cream
- pinch nutmeg
- 1/4 cup grated Parmesan cheese
- fresh basil and dill optional
- 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 20 minutes or until broccoli is soft.
- Once broccoli is soft, use a potato masher and mash down the vegetables until the soup is half smooth, half chunky. If you want the soup to be completely creamy you can use a immersion blender, but I recommend only using a potato masher to mash it up.
- In a small saucepan melt 3 tablespoons of butter over medium high heat. Add in flour and whisk until mixed. Add milk and heavy cream, continuing to whisk until it's thick and creamy. Add this to your large soup pot with a pinch of nutmeg, and stir to combine everything.
- Serve in bowls with Parmesan cheese and fresh basil and dill (optional) on top. Enjoy!