This easy Cream of Broccoli Soup recipe is rich, decadent, and full of fresh broccoli florets. It’s an absolute classic and perfect for cold weather!
One of the best features of attending Culinary School is going through all the classic recipes that chefs learn.
This Cream of Broccoli Soup recipe is one of them. I actually made it last quarter in my Knife Skills class, but I’ve made it a whole bunch of times since then (it takes some time and effort to scale down and translate a recipe from a culinary textbook into something user-friendly).
It’s absolutely decadent and delicious and you won’t find a tastier way to eat broccoli! That’s a promise.
By the way, if you’ve ever eaten the highly-processed Cream of Whatever broccoli version, this soup might seem foreign. Or martian. It’s pretty spectacular. I literally drink it out of the saucepan when I make it (okay only sometimes).
It’s pretty easy, too. Sweat some vegetables in butter, add flour and broth, simmer. Blend. Add broth and cream. Heat it up again. Done.
Cream of Broccoli Soup
- 1/4 cup butter
- 3/4 cup onion minced (½ small)
- 1/2 cup celery chopped (2 ribs)
- 4 cups broccoli chopped (about 24 ounces)
- 1/3 cup all-purpose flour
- 4 cups chicken broth divided (or vegetable broth)
- 1/2 cup heavy cream hot
- salt and ground white pepper
- croutons for garnish, optional
- In a 3-quart saucepan, melt butter over medium-high heat until foaming. Add onion, celery, and broccoli. Sauté until softened, about 10 minutes.
- Stir in flour and cook until lightly browned, about 1 minute. Whisk in 2 ½ cups broth and bring to simmer.
- Simmer until veggies are tender, about 10 to 12 minutes longer. Transfer to blender and puree until smooth.
- Wipe out saucepan. Return pureed soup to pan. Add remaining 1 ½ cups chicken broth and cream. Bring to simmer and stir until heated through.
- Season to taste with salt and white pepper. Garnish with croutons if desired.