Name: Cream of Broccoli Soup
Prep time: 30 min
Total time: 60 min
Ingredients: 0.25 cup (½ stick) unsalted butter; 1 medium yellow onion, diced small; 0.25 cup all-purpose flour (spooned and leveled); 4 cups low-sodium chicken broth; 1 pound broccoli, cut into florets, stems peeled and chopped; 0.25 cup heavy cream; Coarse salt and ground pepper

Prep Time:

30 mins

Total Time:

1 hr

Servings:

4

What if we told you there was only a small amount of heavy cream in this recipe for cream of broccoli soup yet it still has a dreamy, creamy texture? The soup is packed with comforting yet simple flavors, and it only uses 1/4 cup of heavy cream. Rather than relying on cream, this soup gets its rich, velvety texture from a roux. It works perfectly in this recipe, creating a smooth, dippable soup without the heaviness that comes with using too much cream or other dairy products.

This recipe is a cinch to make. It comes together in under an hour and has only eight ingredients (including salt and pepper!). The minimal ingredient list allows the earthy flavor of the broccoli to really shine through. Be sure to use a good-quality chicken broth, sauté the aromatics thoroughly, and enjoy this soup during the cooler months when broccoli is freshly harvested.

Substitute broccoli for other fiber-rich vegetables when they're in season. Asparagus, green beans, and cauliflower all make delicious swaps.

Using The Whole Broccoli Head

With such a short ingredient list, it’s a wonder this soup is so flavorful. Everything that we love about broccoli is showcased in each spoonful. Many recipes will use only the florets from a head of broccoli. While florets are very elegant and pretty, the stalk has just as much flavor and all the same nutrients. It is a bit more tough than the florets, so we always recommend stripping off the outer layer with a vegetable peeler. From there, simply chop or slice and cook along with the florets. As they simmer, each part of the broccoli will soften enough to be puréed into a creamy blended soup.

Frozen broccoli is a great option if you have it, and it’ll cook a few minutes faster than fresh.

What Is a Roux?

A roux is a mixture made of equal parts fat (usually butter) and flour and is most often used to thicken sauces like béchamel and gravy. It is a classic French technique where flour is slowly incorporated into melted butter and cooked over moderately low heat. You can stop cooking the roux just as soon as the flour is mixed in, or you can continue cooking and make a darker roux—this type of roux is usually used in dishes like gumbo. A dark chestnut brown roux has a much nuttier and pronounced flavor than a lighter roux, which won't impart much flavor to the overall dish. We use a light roux for this broccoli soup.

Ingredients

¼ cup (½ stick) unsalted butter
1 medium yellow onion, diced small
¼ cup all-purpose flour (spooned and leveled)
4 cups low-sodium chicken broth
1 pound broccoli, cut into florets, stems peeled and chopped
¼ cup heavy cream
Coarse salt and ground pepper

Directions

Ingredients for Cream of Broccoli Soup — Rachel Marek

Cook onions:

In a medium pot, melt butter over medium. Add onion and cook, stirring occasionally, until softened, 8 minutes.

Rachel Marek
Add flour and make roux:

Add flour and cook, stirring, until combined, 1 minute.

Rachel Marek
Add liquid and simmer:

Whisking constantly, add broth and 1 cup water and bring to a boil over high. Reduce heat and simmer, whisking occasionally, 10 minutes.

Rachel Marek
Cook broccoli:

Add broccoli and bring to a simmer. Cook until broccoli is very tender, 20 minutes.

Rachel Marek
Purée soup:

Transfer mixture to a large bowl. In batches, fill a blender halfway with mixture and puree until smooth; to allow heat to escape, remove cap from hole in lid, cover lid with a dish towel, and hold down firmly while blending. Return soup to pot as pureed.

Rachel Marek
Finish with cream:

Add cream and heat over medium until warmed through. Season with salt and pepper. Thin with broth or water, if desired.

Rachel Marek

Serving Suggestions

What this soup is lacking in dairy can easily be complemented with a grilled cheese sandwich. The warm sandwich is perfect for dipping into this creamy soup.
Homemade croutons are a delicious topping. Tear stale bread into bite-size pieces and toast them in a pan with some garlic and olive oil until golden and crisp.
Finish fresh with a pinch of fresh herbs and a squeeze of lemon to bring out the bright vegetal flavors of the broccoli.

Storage Instructions

To store, let the soup cool completely at room temperature, then transfer to airtight containers and refrigerate for up to one day.

Freezing Instructions

The soup can be stored in the freezer for up to three months. To serve, defrost the soup in the refrigerator overnight, then reheat low and slow on the stovetop. Since there is a bit of dairy in the soup, it can curdle if you reheat it too quickly or over too high a heat.

Frequently Asked Questions

What makes cream of broccoli soup creamy?

In most cases, the creaminess in cream of broccoli soup comes from the most obvious source—cream. In our cream of broccoli soup recipe, the rich texture is mainly made with a roux, which thickens the soup ever so slightly, we add just a touch of cream at the end.

Why does my cream of broccoli soup taste bland?

You have to build flavor during each step when making soup. Make sure you’re taking the time needed to properly sauté the onions, fully cook the broccoli, and season to taste as you work.

Why is my cream of broccoli soup grainy?

Using a roux will reduce the risk of dairy curdling and making the soup grainy. Cooking everything over a moderate heat will also help avoid any unwanted grainy texture.