You can't go wrong with cream of broccoli soup when you need a comforting meal—especially when it's topped with cheddar and spooned into a bread bowl.
Cream of Broccoli Soup
Updated on Oct. 14, 2024
Cream of broccoli soup is one of my very favorite nostalgic foods. Growing up, we would buy hot cups of it at the ice skating rink after skating endless laps. Desperate for something warm, cream of broccoli soup was the perfect treat. Nowadays, I make this version for dinner when I’m craving cozy homemade soup. It’s packed with vegetables and comes together in just over an hour. That leaves plenty of time to pop my proofed soft dinner rolls into the oven and toss together one of my go-to winter salads.
Cream of Broccoli Soup Ingredients
- Broccoli: This cruciferous veggie is the star of the soup. Use fresh broccoli if possible, though frozen will work as well. Because it’s drenched in creamy broth, it’s one of those broccoli recipes that even picky eaters will love.
- Celery: I almost never skip celery in soup, and this one is no exception. Cut it up small for the perfect slightly crunchy bite.
- Onion: Don’t skip out on this important aromatic; it’s an essential for soups and stews.
- Butter: The first step is sauteing the celery and onion in butter, and it’s just about the best smell on earth.
- Chicken broth: Use store-bought or homemade chicken broth, or substitute vegetable stock to keep it vegetarian.
- Garlic salt: Garlic salt gives a hint of garlic without having to peel a bunch of cloves.
- Cornstarch: The cornstarch is used to make a slurry (a thickener) in this soup, which gives it its classic cream of broccoli texture.
- Heavy whipping cream: Add cream at the end of the cooking process to round out all the flavors and give the soup its hallmark creaminess.
Directions
Step 1: Cook the soup
In a large saucepan, saute the celery and onion in butter until they’re tender and the onions are translucent.
Add the broccoli, chicken broth, garlic salt and pepper and bring them to a boil. Reduce the heat, cover the pot and simmer the soup for 45 minutes or until the broccoli is tender.
Step 2: Thicken the soup
Meanwhile, in a small bowl, combine the cornstarch and water until they form a smooth slurry. Stir the slurry into the soup.
Bring the soup to a boil, then cook and stir for two minutes or until it has thickened. Reduce the heat to low. Stir in the cream, then cook the soup for 10 minutes longer or until it’s heated through.
Recipe Variations
- Make it cheesy: The most classic variation on this soup is to add some cheese (cheddar is always a winner) for a cheesy broccoli soup.
- Blend it up: I like this soup both chunky and blended, and even somewhere in between. Blend up half or all of it for a smoother version.
- Serve it in a bread bowl: The only thing that can make this soup better is serving it in a bread bowl.
How to Store Cream of Broccoli Soup
This recipe for cream of broccoli soup is so delicious that you probably won’t have many leftovers! But store whatever leftovers you do have in an airtight container in the fridge for three to four days.
Can you freeze cream of broccoli soup?
Yes! I love to have a quart of cream of broccoli soup in the freezer for a rainy day when I don’t feel like cooking. Follow our tips for freezing soup like a pro. Just be aware that dairy can separate when frozen; you may want to omit the cream from the soup if you’re planning on freezing it, then add it when reheating the soup.
How do you reheat cream of broccoli soup?
Reheat your leftover soup in the microwave or on the stovetop. If it’s frozen, either allow it to thaw before reheating, or reheat it straight from frozen on the stovetop until it’s bubbling and warmed all the way through.
Cream of Broccoli Soup Tips
How can you thicken cream of broccoli soup?
We use cornstarch to thicken our cream of broccoli soup, but you can also use flour and butter to make a roux, which is another classic way to thicken soups and gravies.
Can you make cream of broccoli soup in the slow cooker?
Slow-cooker soup is a dream because you basically just set it and forget it. And before you know it, your house is filled with the wonderful smell of soup. Try our slow-cooker cheesy broccoli soup for a simplified variation.
What can you serve with cream of broccoli soup?
Serve this as a full meal with some breadsticks or garlic bread. It also goes well with a grilled cheese sandwich or any type of leafy green salad to offset the heaviness of the soup.
Watch How to Make Rich Cream of Broccoli Soup
Rich Cream of Broccoli Soup
Prep Time
10 min
Cook Time
1 hour 5 min
Yield
8 servings
Ingredients
- 4 celery ribs, chopped
- 1 large onion, chopped
- 3 tablespoons butter
- 2 bunches broccoli, trimmed and coarsely chopped (about 8 cups)
- 1-1/2 cups chicken broth
- 2 teaspoons garlic salt
- 1/2 teaspoon pepper
- 2 tablespoons cornstarch
- 1/4 cup cold water
- 1 pint heavy whipping cream
Directions
- In a large saucepan, saute celery and onion in butter until tender. Add the broccoli, broth, garlic salt and pepper; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until broccoli is tender.
- In a small bowl, combine cornstarch and water until smooth. Stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Stir in cream; cook 10 minutes longer or until heated through.
Nutrition Facts
1 cup: 307 calories, 27g fat (16g saturated fat), 93mg cholesterol, 753mg sodium, 14g carbohydrate (6g sugars, 5g fiber), 7g protein.
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Go ahead and indulge in a bowl of this rich and creamy soup. It’s deliciously thick, flavorful and full of broccoli. Homemade soup never tasted so good! —Carol Macagno, Fresno, California
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