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.

Cream of Broccoli Soup in a black bowl.

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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.

Cream of Broccoli Soup in a spoon with some soup in a black bowl in the background.

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.

You’re welcome.

Cream of Broccoli Soup in a black bowl.

Cream of Broccoli Soup

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!
5 from 2 votes
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Servings 8 (1 cup) servings
Course Soup
Cuisine American
Calories 149

Ingredients 

  • 1/4 cup butter
  • 4 cups broccoli chopped (about 24 ounces)
  • 3/4 cup onion minced (½ small)
  • 1/2 cup celery chopped (2 ribs)
  • 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

Instructions 

  • In a 3-quart saucepan, melt butter over medium-high heat until foaming. Add broccoli, onion, and celery. 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.

Nutrition

Calories: 149kcalCarbohydrates: 10gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 36mgSodium: 507mgPotassium: 295mgFiber: 2gSugar: 2gVitamin A: 710IUVitamin C: 50mgCalcium: 47mgIron: 1mg
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Comments

    1. You’re a superstar, you were able to figure out the recipe despite my errors! Glad you enjoyed it. :) It’s one of my favorite recipes, so delicious for being so simple. Thanks again Marc.

    1. Who writes these recipes?! Just kidding. Sorry for the typo, should be 24 ounces broccoli. 4 cups. I apologize Marc.

  1. awesome recipe glad it actually tastes like its supposed to! Very nice.

    Side question, do you know if this recipe has less sodium than store bought would? Thanks5 stars