Cream Of Broccoli Soup Recipe

Few things are better on a cold day than tucking into a rich, creamy bowl of soup, especially one as simple as this cream of broccoli soup. This recipe from Ksenia Prints of At the Immigrant's Table has simple ingredients like broccoli, cream, onion and garlic. Yet, it packs a lot of flavor, as you would expect from one of the best comfort food dishes in the American kitchen.

We start off by sautéeing an onion, and garlic in order to build a base of flavor. Then, we cook broccoli, just until everything is soft enough for blending. A quick sojourn in the blender, a dash of half-and-half cream, and this perfect lunch is ready to go. We recommend pairing it with a good grilled cheese sandwich, salad, or toasted bread. 

If you're feeling spicy, top this soup with a sprinkle of optional chili flakes, and see how the whole dish is lifted with just a touch of seasoning. In less than 30 minutes, this cream of broccoli soup could be your new favorite meal. 

Gather the ingredients for the cream of broccoli soup

To make this cream of broccoli soup, you will need 1 onion, garlic, broccoli florets, water, half-and-half cream, salt, pepper, and if you'd like to add some heat, chili flakes.

Sautèe the vegetables

Heat some oil in a large pot on medium, add the diced onion, and cook for 5 minutes. Add minced garlic, and sautèe for 1 additional minute. Add the chopped broccoli florets and water, cover with a lid, bring to a boil, and cook for 15 minutes. We don't need to cook broccoli long as it softens fairly quickly.

Blend the soup, and serve

Transfer pot contents to a blender, or use an immersion blender to blend soup completely, until it reaches a creamy consistency. To amp up the creaminess factor of this soup, add half-and-half cream, and season with salt and pepper to taste. Serve this creamy broccoli soup with more cream drizzled on top, and optionally top with chili flakes. Pair with your favorite crusty bread. 

Cream Of Broccoli Soup Recipe
4.9 from 10 ratings
Soup is always a stand-out dinner during the cooler months, and this cream of broccoli soup recipe is a great alternative to takeout.
Prep Time
10
minutes
Cook Time
20
minutes
Servings
6
servings
two plates of broccoli soup with bread and chili flakes
Total time: 30 minutes
Ingredients
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 6 cups broccoli florets and stems, chopped
  • 4 cups water
  • ¼ cup half-and-half cream
  • salt and pepper to taste
Optional Ingredients
  • chili flakes
Directions
  1. Heat oil in a large pot on medium, add diced onion, and cook for 5 minutes. Add minced garlic, and sautée for 1 additional minute.
  2. Add broccoli florets and water. Cover with a lid, bring to a boil, and cook for 15 minutes.
  3. Transfer pot contents to a blender, or use an immersion blender to blend soup completely, until it reaches a perfectly creamy consistency.
  4. Add cream, and season with salt and pepper. Serve creamy broccoli soup with more cream, and option to top with chili flakes.
Nutrition
Calories per Serving 66
Total Fat 4.0 g
Saturated Fat 2.3 g
Trans Fat 0.0 g
Cholesterol 13.6 mg
Total Carbohydrates 6.8 g
Dietary Fiber 0.6 g
Total Sugars 1.2 g
Sodium 608.2 mg
Protein 2.7 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Rate this recipe