Cream of broccoli soup is fresh, light and has the most delicious creamy texture.
This creamy soup featuring fresh broccoli, hearty potatoes and an irresistible smooth texture is a new family favorite of ours. It has definitely made its way into our top favorite healthy recipes.
I love serving this soup with a crusty bread like my artisan sourdough boule or taking it to the next level by pairing it with sourdough cheddar biscuits. Another addition to this meal that we love is a fresh garden salad dressed with lemon vinaigrette dressing. It is truly a match made in heaven!
I promise after you make this healthy soup for the first time, you will want it on regular rotation.
Why You’ll Love This Recipe
Easy – I am a huge fan of easy dinner ideas, and this easy cream of broccoli soup is fast and made with simple ingredients This makes it a great option for busy days.
Light meal – This homemade cream of broccoli soup is a delicious, light meal making it a great way to enjoy soup any time of the year. Even when its not soup season!
Healthy – This creamy broccoli soup is luscious and bursting with fresh broccoli flavor. This is without a doubt one of the tastiest ways to get your veggies in. Plus the use of the broccoli stems in the florets add even more nutrients.
Ingredients
Chicken broth – Regular chicken broth works great in this recipe, but I love to use homemade bone broth instead for added protein and nutrients.
Half and half cream – If you don’t have half and half on hand, you can create a substitute by mixing equal parts heavy cream and whole milk. You can also make a substitute by melting 4 tablespoons of butter, adding it to a cup measure and filling the rest up with milk to equal 1 cup.
A full ingredient list with exact amounts can be found in the recipe card below.
How to Make Cream of Broccoli Soup
Step 1: In a large pot or large Dutch oven, melt the butter over medium heat. Add the onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for 1 minute more.
Step 2: Pour in the broth and bring to a simmer. Add the broccoli florets and chopped potato. Cover and simmer until the vegetables are very soft and easily pierced with a fork, about 15 – 20 minutes.
Step 3: Remove from heat and let cool for 15 – 20 minutes. Stir in the half-and-half to help cool the soup further.
Step 4: Working in batches, blend the soup until completely smooth (about 60 seconds per batch).
Step 5: Return the blended soup to the pot and rewarm gently over low heat. Stir in the lemon juice. Taste and adjust seasoning with salt, pepper, and more lemon juice if needed.
Step 6: Serve warm, topped with fresh cracked black pepper, chopped chives, sourdough croutons, and an extra drizzle of cream if desired. Enjoy!
Tips
- If you are in a rush to get this soup blended quickly, you could use slightly less broth and add a handful of ice cubes to help it cool down faster.
- Be sure to not overfill your blender or go past the maximum fill line when blending this soup. This will avoid a giant mess all over your kitchen.
- If you have an immersion blender, you can use it to blend up the soup instead of a classic stand blender.
- You can try replacing chicken broth with vegetable broth if you want a vegetarian option.
Recipe FAQs
I love this soup topped with homemade croutons and a fresh salad with homemade dressing. Sourdough cheddar biscuits go great with it as well!
A lot of cream of broccoli soups require you to create a roux with butter and all purpose flour, but the russet potato provides thickness so you can skip that extra step.
This soup can be frozen in a freezer safe container for up to 3 months, however soups that contain dairy products can have a different texture when being reheated after frozen. Store this soup in an airtight container in the refrigerator for up to 3-4 days.
More Soup Recipes from the Farmhouse
- Loaded Potato Soup
- Easy Cheeseburger Soup Recipe
- Easy Classic Tomato Soup Recipe
- Creamy Chicken And Wild Rice Soup Recipe
- Easy Split Pea Soup Recipe
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
The Best Cream of Broccoli Soup Recipe
Equipment
- vegetable peeler
Ingredients
- 2 tablespoons butter
- 1 small onion, diced
- 1 clove of garlic, minced
- 4 cups chicken broth
- 8 cups of broccoli florets
- 1 russet potato, peeled and chopped
- 1 cup half and half cream, 10% fat
- 1 teaspoon fresh lemon juice
- Salt and pepper to taste
- Chopped chives and sourdough croutons, optional
Instructions
- In a large pot or large Dutch oven, melt the butter over medium heat. Add the onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for 1 minute more.
- Pour in the broth and bring to a simmer. Add the broccoli florets and chopped potato. Cover and simmer until the vegetables are very soft and easily pierced with a fork, about 15 – 20 minutes.
- Remove from heat and let cool for 15 – 20 minutes. Stir in the half-and-half to help cool the soup further.
- Working in batches, blend the soup until completely smooth (about 60 seconds per batch).
- Return the blended soup to the pot and rewarm gently over low heat. Stir in the lemon juice. Taste and adjust seasoning with salt, pepper, and more lemon juice if needed.
- Serve warm, topped with fresh cracked black pepper, chopped chives, sourdough croutons, and an extra drizzle of cream if desired. Enjoy!
Notes
- If you are in a rush to get this soup blended quickly, you could use slightly less broth and add a handful of ice cubes to help it cool down faster.
- Be sure to not overfill your blender or go past the maximum fill line when blending this soup. This will avoid a giant mess all over your kitchen.
- If you have an immersion blender, you can use it to blend up the soup instead of a classic stand blender.
- You can try replacing chicken broth with vegetable broth if you want a vegetarian option.
- See post for notes on ingredients.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
