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by Stephanie on January 6, 2021 (Updated August 8, 2024)27*This post may contain affiliate links. Read more »
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This Cream of Broccoli Soup can be as healthy or indulgent as you want! Adding cream is optional as the soup is made thick and creamy with potatoes, but cauliflower can be substituted or mixed in for a lighter alternative. Garnish with cheese if desired or keep it simple!
Be sure to try my Baked Potato Soup and Lemon Chicken Souprecipes next!
Cream of Broccoli Soup
I’m a soup lover all-year-round. In the summer, I have zucchini soup for lunch just about every day. During the off-season, I turn to this Cream of Broccoli Soup. (Which makes a great freezer meal !)
Since Zucchini is sweeter than broccoli, I love adding carrots to this soup for a hint of sweetness. The flavor combination is perfect, and tastes great with OR without cream.
I love using potatoes to thicken the broth, butif you’re looking for a low-carb alternative, cauliflower makes a great substitute!
How to Make It
Sauté diced onions, celery, and carrots in butter/olive oil for 5 minutes, until softened.
Add minced garlic, rosemary, thyme, salt, pepper, and cayenne. Sauté for 1 minute.
Stir in the broccoli and heat for 5 minutes, partially covered.
Add peeled/diced potatoes, chicken broth, and soy sauce to the pot. Bring to a boil, then reduce heat to medium.
Let simmer, partially covered, until the vegetables are very fork tender. About 20 minutes.
Remove from heat. Use an immersion blender or transfer to a blender in batches to blend until smooth.
Heat the cream in the microwave for 30 seconds and stir it into the soup. Garnish with cheese if desired and serve.
Pro Tips
- Cauliflower can be used instead of potatoes for a low-carb option, or a mixture of both can also be used.
- The addition of cream is optional, the soup is very flavorful without it.
- Cut the broccoli into smaller pieces to allow it to cook more quickly.
- For low sodium soup: Use unsalted butter, reduced sodium broth, and/or only add salt to taste if desired.
- If adding cheese, shred it from a block so that it tastes better and melts well. Bagged shredded cheese contains cellulose which prevents it from melting as well. (It’s purpose is to prevent the cheese from clumping together in the bag.)
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
Tools For This Recipe
(Amazon affiliate links)- Check out all of my kitchen essentials here.
- Immersion Blender: This makes the soup super creamy and is much easier than transferring to a blender.
- Kitchen Scale: I use this to measure out 1 lb. of potatoes for this recipe.
- 3.5 quart Soup Pot: The perfect size for this recipe.
Try These Next
- Italian Wedding Soup
- Chicken Roulade
- Lemon Chicken Soup
- Slow Cooker Beef Stew
- Egg Roll in a Bowl
- Baked Potato Soup
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Cream of Broccoli Soup
Prep Time: 10 minutes minutes
Cook Time: 35 minutes minutes
Total Time: 45 minutes minutes
5 from 11 ratings
Servings: 12 cups
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This Cream of Broccoli Soup can be made with or without heavy cream, make it as healthy or indulgent as you want! Potatoes are blended into the soup to make it thick and creamy, or cauliflower can be used for a low carb option.
Ingredients
- 2 Tablespoons unsalted butter
- 1 Tablespoon olive oil
- 1 small yellow onion, diced
- 1 stalk celery, diced
- ½ cup carrots, diced
- 2 cloves garlic, minced
- ½ teaspoon EACH: dried rosemary, thyme, salt
- ¼ teaspoon black pepper
- 1 pinch cayenne, optional
- 5 cups broccoli florets, cut into chunks (about 2 large heads)
- 5 cups chicken broth, use low sodium if preferred
- 1 Tablespoon soy sauce, (or Worcestershire sauce)
- 2 Russet potatoes, equal to 1 pound
- ¾ cup Half and Half, or heavy cream
- 1 cup Cheddar Cheese, optional
Instructions
Heat butter and olive oil in a soup pot over medium heat. Add diced onions, celery, and carrots and sauté for 5 minutes, until softened.
Add minced garlic, ½ tsp rosemary, ½ tsp thyme, ½ tsp salt, ¼ tsp pepper, and 1 pinch cayenne. Sauté for 1 minute.
Stir in the broccoli and sauté for 5 minutes, partially covered.
Peel/rinse the potatoes and cut them into 1-inch cubes .
Add diced potatoes, chicken broth, and soy sauce to the pot. Bring to a boil, then reduce heat to medium.
Let simmer, partially covered, until the vegetables are very fork tender. About 20 minutes.
Remove from heat. Use an immersion blender or transfer to a blender in batches to blend until smooth.
Heat the half and half in the microwave for 30 seconds and stir it into the soup.
Garnish with cheese if desired and serve.
Notes
This soup makes approximately 12 cups, nutrition facts are based on the optional addition of cream and cheese.
Pro Tips
- Cauliflower can be used instead of potatoes for a low-carb option, or a mixture of both can also be used.
- The addition of cream is optional, the soup is very flavorful without it.
- Cut the broccoli into smaller pieces to allow it to cook more quickly.
- For low sodium soup: Use unsalted butter, reduced sodium broth, and/or only add salt to taste if desired.
- If adding cheese, shred it from a block so that it tastes better and melts well. Bagged shredded cheese contains cellulose which prevents it from melting as well. (It's purpose is to prevent the cheese from clumping together in the bag.)
Nutrition
Calories: 138kcal, Carbohydrates: 12g, Protein: 5g, Fat: 8g, Saturated Fat: 4g, Cholesterol: 21mg, Sodium: 623mg, Potassium: 409mg, Fiber: 2g, Sugar: 2g, Vitamin A: 1333IU, Vitamin C: 44mg, Calcium: 117mg, Iron: 1mg
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Author: Stephanie
Dinner Freezer Food Healthy Make Ahead Recipes Our Favorite Recipes Soup
posted by Stephanie on January 6, 2021 — 27 Comments »
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27 comments on “Cream of Broccoli Soup”
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Greg Noll — January 14, 2024 @ 5:36 pm Reply
Another winner from the cozy cook! I mostly followed the recipe but threw in a little extra of everything since my broth came in a 48 oz container. Family loved it!! So tasty with just a little tiny bite from the cayenne!! With so many good recipes I was finally prompted to buy an immersion blender instead of throwing it in my nutri bullet in small batches. Can’t wait to try it out on the next recipe!
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Stephanie — January 14, 2024 @ 8:02 pm Reply
Wahooo! I’m so happy the family loved it and so happy you got an immersion blender! Such a game changer. Thanks so much for the great comments and review!❤️
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Stephanie — October 30, 2023 @ 7:57 pm Reply
Made this tonight for dinner. Used cauliflower instead if potatoes . Added cream
When I served added a splash of hot sauce .very yummy
Thank you for sharing-
Stephanie — October 30, 2023 @ 8:01 pm Reply
Nice work Stephanie! I’m so happy it was a success with the cauliflower. Thanks so much for taking the time to leave a review!😍
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Mary Ann — October 5, 2023 @ 6:30 pm Reply
I plan to make this – my husband likes cream of broccoli soup and I’m trying to find freezable meals for quick nights. Do you freeze it with the cream added? Or do you wait to add the cream until after it thaws? Thanks for the help!
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Stephanie — October 5, 2023 @ 6:32 pm Reply
Hi Mary Ann! I personally freeze it with the cream already added and I find that it holds up well, the potatoes give it a nice substance that keeps it from separating. That said, there’s nothing wrong with being extra cautious and waiting!! But I say you’re in the clear to just add it. Enjoy!!
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Patricia — March 15, 2023 @ 9:13 am Reply
I had everything to make this soup except cheese but I did have cheese whiz so I added that instead, I left mine chunky because I like the texture, it is delicious.
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Stephanie — March 15, 2023 @ 9:42 am Reply
I’m so happy you enjoyed it Patricia! Thanks so much for the great review!💖
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