Cream of Broccoli Soup Recipe

THIS POST MAY CONTAIN AFFILIATE LINKS. PLEASE SEE MY FULL DISCLOSURE POLICY FOR DETAILS. AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES.

This Cream of Broccoli Soup combines onions, potatoes, garlic, and broccoli into an ultra-creamy soup with a splash of heavy cream all garnished with finely chopped broccoli, crisp bacon, and a sprinkle of cheese. This tasty soup comes together quickly and easily and it tastes so much better than canned soup.

How to make Cream of Broccoli Soup

First, melt the butter in a large pot or Dutch oven over medium heat. Add the onion and cook for about 5 minutes. Then add the diced potatoes and continue cooking until the onions are soft. Reduce the heat to low and add the minced garlic cooking for 1 minute while stirring constantly.

Add the broccoli florets and chicken broth or vegetable broth. Bring the mixture to a boil and then cover and reduce the heat to a simmer and cook 20-25 minutes or until the broccoli is very tender. Once tender puree the soup with an immersion blender or a stand blender. Work in batches with the stand blender removing the center cap for heat to escape.

Return the pureed soup back to the pot and add the heavy cream stirring to combine. Season with kosher salt and fresh ground black pepper to taste. Garnish with chopped cooked broccoli, bacon, cheddar cheese, and Monterey Jack Cheese.

This tasty cream of broccoli soup comes together quickly and easily and it tastes so much better than canned soup.

Cream of Broccoli Recipe Tips

  • Cook the broccoli and potatoes until they are very fork tender.
  • For a vegetarian-friendly recipe use vegetable stock.
  • Remove a few small pieces of broccoli from the pot after 3-5 minutes of simmering for the garnish.
  • If you love soup an immersion blender is a must-have in the kitchen. It makes pureeing soup so much easier.
  • You can use a stand blender but work in batches, do not go past the fill line and remove the center cap for heat to escape. With an immersion blender, you can puree the soup right in the pot.
  • To make this broccoli cheddar soup add 2 cups of shredded cheddar cheese stirred in at the same time as the cream.
  • Store leftovers in an airtight container in the fridge for up 3 days. Reheat in the microwave at reduced power or on the stovetop on low.
  • To freeze first completely cool. Then freeze this soup in a heavy-duty freezer bag or sturdy freezer container for up to 3 months. Thaw in the fridge overnight. Reheat on the stovetop on low or in the microwave at reduced power.
How to make cream of broccoli soup

How to choose the perfect broccoli

Choose broccoli with a rich dark green color and firm stalks. It should feel heavy for its size and be free of any brown or black patches on the florets which are more than likely mold. Check to see if the stalk cut looks fresh and florets are full and tight indicating plenty of moisture.

Smooth and creamy Broccoli Soup made with fresh broccoli, potatoes, onions, and garlic in under 35 minutes.

More soup recipes to try

Print

Cream of Broccoli Soup Recipe

Smooth and creamy Broccoli Soup made with fresh broccoli, potatoes, onions, and garlic in under 35 minutes. Garnish with chopped broccoli florets, crisp bacon, and shredded cheddar cheese.

  • Author: Beth Pierce
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Category: soup
  • Method: stove top
  • Kitchen: American
  • 4 tablespoons unsalted butter
  • 1 medium onion finely chopped
  • 2 medium gold potatoes peeled and cubed
  • 3 garlic cloves minced
  • 2 lbs broccoli florets coarsely chopped (see notes)
  • 4 cups vegetable stock or low-sodium chicken broth
  • ½ cup heavy cream
  • Kosher salt and fresh ground black pepper to taste.
  • Crisp chopped bacon (optional)
  • Shredded cheddar and Monterey Jack Cheese (optional)

Instructions

  1. Melt the butter in a large pot or Dutch oven over medium heat. Add the onion and cook for about 5 minutes. Add the diced potatoes and continue cooking until the onions are soft. Reduce the heat to low and add the minced garlic cooking for 1 minute while stirring constantly.
  2. Add the broccoli florets and chicken broth or vegetable broth. Bring the mixture to a boil and then cover and reduce the heat to a simmer and cook 20-25 minutes or until the broccoli is very tender. Remove a few small pieces of broccoli from the pot after 3-5 minutes of simmering for the garnish.
  3. Once tender puree the soup with an immersion blender or a stand blender. Work in batches with a stand blender. Do not go above the fill line and remove the center cap for heat to escape.
  4. Return the pureed soup back to the pot and add the heavy cream stirring to combine. Season with kosher salt and fresh ground black pepper to taste. Garnish with chopped cooked broccoli, bacon, and cheddar cheese.

Ratings

  • Cook the broccoli and potatoes until they are very fork tender.
  • For a vegetarian-friendly recipe use vegetable stock.
  • If you love soup an immersion blender is a must-have in the kitchen. It makes pureeing soup so much easier.
  • You can use a stand blender but work in batches, do not go past the fill line and remove the center cap for heat to escape.
  • To make this broccoli cheddar soup add 2 cups of shredded cheddar cheese stirred in at the same time as the cream.
  • Store leftovers in an airtight container in the fridge for up 3 days. Reheat in the microwave at reduced power or on the stovetop on low.
  • To freeze first completely cool. Freeze this soup in a heavy-duty freezer bag or sturdy freezer container for up to 3 months. Thaw in the fridge overnight. Reheat on the stovetop on low or in the microwave at reduced power.

Keywords: how to make cream of broccoli soup, cream of broccoli soup recipe, broccoli cream soup

Did you make this recipe?

On the hunt for more delicious recipes? Follow Small Town Woman we Facebook, pinterestand instagram.

https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf

Nutrition Disclaimer: All nutritional information shared on this site is an approximation. I am not a certified nutritionist and any nutritional information shared on this site should be used as a general guideline.

Leave a Comment