Cream of Broccoli Soup

published Aug 24, 2022
Cream of Broccoli Soup Recipe

Cream of broccoli soup is lush, velvety, and savory.

Serves6 to 8

Makesabout 9 cups

Prep20 seconds

Cook35 seconds

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A photo of cream of broccoli soup in a turquoise bowl, garnished with cream and chives and roasted broccoli, with a piece of toast on the side.
Credit: Kayla Hoang

This vibrant green cream of broccoli soup is lush, savory, and perfect year-round if you’re a perpetual soup-eater like me. It’s extra flavorful, thanks to the addition of celery and carrot. And a generous amount of onion and garlic provide a delicious base that accentuates the flavor of the broccoli. A Yukon Gold potato thickens the soup without overpowering the flavor of the broccoli, fresh chives brighten everything up, and a touch of heavy cream brings it all together. 

How Do You Make Cream of Broccoli Soup?

  • Cut the vegetables and aromatics.
  • Heat butter and olive oil together in a large Dutch oven or pot and sauté celery, carrots, onion, and garlic with salt, black pepper, and crushed red pepper until softened. 
  • Add a peeled and chopped Yukon Gold potato and the broccoli stems to the pot with vegetable broth and bring to a boil.
  • Reduce the heat to a simmer and add the small broccoli florets. Simmer uncovered until all the vegetables are tender. Simmering uncovered helps preserve the green color of the broccoli. 
  • Add heavy cream and chives to the soup off the heat. 
  • Blend the soup (in batches if needed) until smooth and creamy. 
  • Garnish as desired and serve while still hot! 
Credit: Kayla Hoang

How Do You Thicken Cream of Broccoli Soup?

Cream of broccoli soup is thickened by adding a Yukon Gold potato. It’s starchy enough to thicken the soup, but mild enough to let the broccoli flavor shine. 

Credit: Kayla Hoang

What Is Cream of Broccoli Soup Made Of?

  • Broccoli crowns
  • Low-sodium vegetable broth 
  • Heavy cream 
  • Yukon Gold potato
  • Aromatics, including celery, carrot, onion, garlic
  • Olive oil and butter
  • Salt, black pepper, crushed red pepper
  • Chives

Cream of Broccoli Soup Recipe

Cream of broccoli soup is lush, velvety, and savory.

Prep time 20 seconds

Cook time 35 seconds

Makes about 9 cups

Serves 6 to 8

Nutritional Info


  • 1 large stalk


  • 1

    medium carrot

  • 1

    medium yellow onion

  • 6 large cloves


  • 1

    medium Yukon gold potato (about 8 ounces)

  • 1 1/4 pounds

    broccoli crowns (about 2 large or 4 small)

  • 1 tablespoon

    olive oil

  • 1 tablespoon

    unsalted butter

  • 2 teaspoons

    kosher salt, divided

  • 1 teaspoon

    freshly ground black pepper, divided

  • Pinch red pepper flakes (optional)

  • 6 cups

    low-sodium vegetable or chicken broth

  • 1 small bunch

    fresh chives (about 15), plus more for serving

  • 1/4 cup

    heavy cream, plus more for serving

  • Crispy roasted broccoli or toasted bread, for serving (optional)


  1. Dice 1 large celery stalk (about 1/2 cup). Peel and dice 1 medium carrot (about 1/2 cup). Place the celery and carrot in a small bowl. Thinly slice 1 medium yellow onion (about 2 cups). Finely chop 6 large garlic cloves (about 2 tablespoons).

  2. Peel and dice 1 medium Yukon Gold potato (about 2 cups), then place in a large bowl. Trim off any brown, dry areas from the stem end of 1 1/4 pounds broccoli crowns. Cut the florets from the stems, then dice the stems into 1/2-inch to 1-inch pieces. Add to potato bowl. Cut the florets into rough 1-inch pieces and keep them separate from the stems.

  3. Heat 1 tablespoon olive oil and 1 tablespoon unsalted butter in a large Dutch oven or pot over medium heat until the butter is melted. Add the celery and carrot, 1 teaspoon of the kosher salt, and 1/2 teaspoon of the black pepper. Cook, stirring often, until the vegetables begin to soften, 5 to 7 minutes. Add the onion and cook, stirring often, until the onion is softened, about 5 minutes. Add the garlic and a pinch of red pepper flakes if using. Cook, stirring constantly, until the garlic is fragrant and beginning to soften, about 1 minute.

  4. Add the potato and broccoli stems, and remaining 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Stir to combine. Add 6 cups low-sodium vegetable or chicken broth, increase the heat to high, and bring to a boil. Add the broccoli florets and stir to combine. Reduce the heat to maintain a simmer and cook until the vegetables are fork-tender, 10 to 12 minutes. Meanwhile, finely chop 1 small bunch fresh chives until you have about 1 1/2 tablespoons, plus more for serving if desired.

  5. Remove the pot from the heat. Add 1/4 cup heavy cream and the 1 1/2 tablespoons chives, and stir to combine. Working in batches as needed, transfer the soup to a blender and blend until smooth and creamy, 2 to 4 minutes per batch. Transfer the blended soup back to the pot. (Alternatively, blend directly in the pot with an immersion blender.) Rewarn the soup over medium-low heat if needed. Serve topped with more chives, a drizzle of heavy cream, crispy roasted broccoli, and/or toasted bread on the side if desired.

Recipe Notes

Vegetable broth: Vegetable broth can vary in color depending on brand. Use a broth that’s on the clear side to allow the green color of the broccoli to come through once the soup is blended.

Vegan substitute: For a dairy-free version, unsweetened coconut cream can be swapped for the heavy cream and more olive oil for the butter.

Storage: Leftovers can be refrigerated in an airtight container for up to 5 days. Thin out with more vegetable broth if needed when reheating.