Cream of Broccoli Soup
Cream of broccoli soup is lush, velvety, and savory.
Serves6 to 8
Makesabout 9 cups
Prep20 seconds
Cook35 seconds
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!
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.
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
Ingredients
- 1 large stalk
celery
- 1
medium carrot
- 1
medium yellow onion
- 6 large cloves
garlic
- 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)
Instructions
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).
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.
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.
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.
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.