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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 Lemon Chicken 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.

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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 11 ratings
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 EACH: dried rosemary, thyme, salt
  • ¼ teaspoon black pepper
  • 1 pinch cayenne, optional
  • 5 cups broccoli florets, cut into chunks (about 2 large heads)
  • 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 half and half 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
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27 comments on “Cream of Broccoli Soup”

  1. Another winner from the cozy cook!  I mostly followed the recipe but threw in a little extra of everything since my broth came in a 48 oz container. Family loved it!!  So tasty with just a little tiny bite from the cayenne!!   With so many good recipes I was finally prompted to buy an immersion blender instead of throwing it in my nutri bullet in small batches. Can’t wait to try it out on the next recipe!

    • Wahooo! I’m so happy the family loved it and so happy you got an immersion blender! Such a game changer. Thanks so much for the great comments and review!❤️

  2. Made this tonight for dinner. Used cauliflower instead if potatoes . Added cream 
    When I served added a splash of hot sauce .very yummy 
    Thank you for sharing 

  3. I plan to make this – my husband likes cream of broccoli soup and I’m trying to find freezable meals for quick nights. Do you freeze it with the cream added? Or do you wait to add the cream until after it thaws? Thanks for the help!

    • Hi Mary Ann! I personally freeze it with the cream already added and I find that it holds up well, the potatoes give it a nice substance that keeps it from separating. That said, there’s nothing wrong with being extra cautious and waiting!! But I say you’re in the clear to just add it. Enjoy!!

  4. I had everything to make this soup except cheese but I did have cheese whiz so I added that instead, I left mine chunky because I like the texture, it is delicious.

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