Cream of Broccoli Soup

This Cream of Broccoli Soup can be as healthy or indulgent as you want! Adding cream is optional as the soup is made thick and creamy with potatoes, but cauliflower can be substituted or mixed in for a lighter alternative. Garnish with cheese if desired or keep it simple!

Be sure to try my Baked Potato Soup and Chicken Pot Pie Soup recipes next!

A hand dipping bread into a bowl of cream of broccoli soup.

Cream of Broccoli Soup

I’m a soup lover all-year-round. In the summer, I have zucchini soup for lunch just about every day. During the off-season, I turn to this Cream of Broccoli Soup. (Which makes a great freezer meal !)

Since Zucchini is sweeter than broccoli, I love adding carrots to this soup for a hint of sweetness. The flavor combination is perfect, and tastes great with OR without cream.

I love using potatoes to thicken the broth, but if you’re looking for a low-carb alternative, cauliflower makes a great substitute!

How to Make It

Sauté diced onions, celery, and carrots in butter/olive oil for 5 minutes, until softened.

Add minced garlic, rosemary, thyme, salt, pepper, and cayenne. Sauté for 1 minute.

Stir in the broccoli and heat for 5 minutes, partially covered.

A dutch oven with vegetables for making cream of broccoli soup.

Add peeled/diced potatoes, chicken broth, and soy sauce to the pot. Bring to a boil, then reduce heat to medium.

Let simmer, partially covered, until the vegetables are very fork tender. About 20 minutes.

Adding potatoes and chicken broth to a pot with vegetables to make cream of broccoli soup.

Remove from heat. Use an immersion blender or transfer to a blender in batches to blend until smooth.

An immersion blender in a pot blending broth for cream of broccoli soup.

Heat the cream in the microwave for 30 seconds and stir it into the soup. Garnish with cheese if desired and serve.

Adding cream to a pot of cream of broccoli soup.

Pro Tips

  • Cauliflower can be used instead of potatoes for a low-carb option, or a mixture of both can also be used.
  • The addition of cream is optional, the soup is very flavorful without it.
  • Cut the broccoli into smaller pieces to allow it to cook more quickly.
  • For low sodium soup: Use unsalted butter, reduced sodium broth, and/or only add salt to taste if desired.
  • If adding cheese, shred it from a block so that it tastes better and melts well. Bagged shredded cheese contains cellulose which prevents it from melting as well. (It’s purpose is to prevent the cheese from clumping together in the bag.)

Storage

Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.

Tools For This Recipe

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A spoon scooping up cream of broccoli soup from a bowl.

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A hand dipping crusty bread into a bowl of cream of broccoli soup.

Cream of Broccoli Soup

5 from 3 votes
This Cream of Broccoli Soup can be made with or without heavy cream, make it as healthy or indulgent as you want! Potatoes are blended into the soup to make it thick and creamy, or cauliflower can be used for a low carb option.

Ingredients

  • 2 Tablespoons unsalted butter
  • 1 Tablespoon olive oil
  • 1 small yellow onion, diced
  • 1 stalk celery, diced
  • ½ cup carrots, diced
  • 2 cloves garlic, minced
  • ½ teaspoon dried rosemary
  • ½ teaspoon dried thyme
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 pinch cayenne, optional
  • 5 cups broccoli, cut into chunks (about 2 large florets)
  • 5 cups chicken broth, use low sodium if preferred
  • 1 Tablespoon soy sauce, (or Worcestershire sauce)
  • 2 Russet potatoes, equal to 1 pound
  • ¾ cup Half and Half, or heavy cream
  • 1 cup Cheddar Cheese, optional

Instructions

  • Heat butter and olive oil in a soup pot over medium heat. Add diced onions, celery, and carrots and sauté for 5 minutes, until softened.
  • Add minced garlic, ½ tsp rosemary, ½ tsp thyme, ½ tsp salt, ¼ tsp pepper, and 1 pinch cayenne. Sauté for 1 minute.
  • Stir in the broccoli and sauté for 5 minutes, partially covered.
  • Peel/rinse the potatoes and cut them into 1-inch cubes .
  • Add diced potatoes, chicken broth, and soy sauce to the pot. Bring to a boil, then reduce heat to medium.
  • Let simmer, partially covered, until the vegetables are very fork tender. About 20 minutes.
  • Remove from heat. Use an immersion blender or transfer to a blender in batches to blend until smooth.
  • Heat the cream in the microwave for 30 seconds and stir it into the soup.
  • Garnish with cheese if desired and serve.

Notes

This soup makes approximately 12 cups, nutrition facts are based on the optional addition of cream and cheese.

Pro Tips

  • Cauliflower can be used instead of potatoes for a low-carb option, or a mixture of both can also be used.
  • The addition of cream is optional, the soup is very flavorful without it.
  • Cut the broccoli into smaller pieces to allow it to cook more quickly.
  • For low sodium soup: Use unsalted butter, reduced sodium broth, and/or only add salt to taste if desired.
  • If adding cheese, shred it from a block so that it tastes better and melts well. Bagged shredded cheese contains cellulose which prevents it from melting as well. (It's purpose is to prevent the cheese from clumping together in the bag.)

Nutrition

Calories: 138kcal, Carbohydrates: 12g, Protein: 5g, Fat: 8g, Saturated Fat: 4g, Cholesterol: 21mg, Sodium: 623mg, Potassium: 409mg, Fiber: 2g, Sugar: 2g, Vitamin A: 1333IU, Vitamin C: 44mg, Calcium: 117mg, Iron: 1mg