Easy Cream of Broccoli Soup
Cream of Broccoli Soup is a classic for a reason—it’s just so darn good! My version is rich, creamy, and incredibly easy to make.
While we might be daydreaming about spring, the truth is we’re still in the thick of soup season—or at least we are in my neck of the woods. (If you live in a warmer climate, maybe you’ll be more in the mood for a chilled soup like Watermelon Gazpacho with Whipped Feta.) I’ve been enjoying some new favorites like Italian Sausage Soup and Easy Bacon Cheeseburger Soup lately, but now it’s time to revisit an oldie but goodie: cream of broccoli soup!
This is absolutely a classic—nothing funky, no flavor twists, no surprise ingredients. But it is tested and tweaked to perfection, so think of it as the ideal version of a traditional cream of broccoli soup recipe. It’s full of savory flavor, it’s creamy and rich, a touch cheesy (but not Broccoli Cheddar Soup level) thanks to the addition of Parmesan, and it has a sprinkle of lemon zest to make it all pop.
Okay, maybe I’m good with soup season lasting a little bit longer.
Ingredients for Cream of Broccoli Soup
Here’s a quick rundown of what you’ll need for this recipe. For the full measurements, scroll down to the recipe card.
- Butter and Olive Oil – Oil has a higher smoke point than butter, and when you combine the two together, it means the butter doesn’t start burning or browning right away.
- Onion and Garlic – These two are the flavor base of the soup, adding depth and aroma. I like to use a sweet onion or yellow onion for a less peppery bite.
- Fresh Broccoli – The star of the recipe! You can use the broccoli florets and the broccoli stems, which will get pureed in the soup anyway. Make sure you cut the broccoli into small pieces so it cooks quickly.
- Cornstarch – A thickener to give the soup a creamy texture. You can replace it with flour if you prefer.
- Garlic Powder and Onion Powder – These enhance the overall flavor and add an extra layer to the fresh garlic and onion without overpowering the dish.
- Salt and Black Pepper – Always essential! I like using freshly ground black pepper.
- Chicken Stock – This Homemade Chicken Stock is my go-to. If you don’t have chicken stock on hand you can substitute chicken broth or vegetable broth.
- Half and Half or Heavy Cream – Makes the soup creamy and luxurious. Half and half is lighter, while heavy cream gives extra richness if you want to splurge. If you need a dairy free substitution, coconut milk works very well.
- Parmesan Cheese – Freshly grated is best; it has a better flavor and it melts more smoothly.
- Lemon Zest – Brightens the soup with a citrus note.
- Parsley and Chives (optional) – These fresh herbs make a great garnish, but you can skip them if you don’t have them on hand or don’t want to buy them.
- Sour Cream – A dollop of sour cream adds creaminess and a tangy flavor. Greek yogurt can be used as a substitute, or you can omit it.
How to Make Cream of Broccoli Soup
Scroll to the recipe card at the bottom of the page for full printable instructions.
- Cook the aromatics. Melt the butter with the oil in a large pot or dutch oven over medium-high heat. Cook the onion until it softens, then stir in the garlic and cook until it’s fragrant.
- Add the broccoli. Stir in the broccoli and cook for about 5 minutes, or until it’s bright green.
- Season. Stir in the cornstarch or all purpose flour, then after 2 to 3 minutes, add the garlic powder, onion powder, salt, and pepper.
- Simmer. Pour in the stock. Simmer until the broccoli is tender, or about 10 minutes
- Puree. Use a countertop blender, food processor or immersion blender to blend the soup.
- Finish. Stir the half-and-half or heavy cream into the pot, along with the cheese and lemon zest. Once the soup is warmed through, season to taste. Ladle the homemade cream of broccoli soup into bowls and garnish with sour cream and herbs. Serve with crusty bread for dipping.
Tips for Making Cream of Broccoli Soup
To ensure you make the best cream of broccoli soup, follow my tips for soup perfection.
- Adjust the consistency. If you like chunks of veggies in your cream soups, you can use a slotted spoon to remove some of the broccoli. Puree the rest of the soup, then stir the reserved broccoli back in.
- Cut the vegetables to the same size. This ensures even cooking and a smooth consistency when blending.
- Use good quality stock. Since the stock is a main component of the soup, make sure to use one with good flavor. Homemade chicken stock will give your soup an extra boost of deliciousness, but a quality store-bought brand works too.
Variations and Substitions
These ideas will help you put your own spin on this recipe.
- Make it vegetarian. Use vegetable stock to make your cream of broccoli soup vegetarian.
- Add protein. Stir in shredded chicken to make this soup a meal, or add a can of white beans and puree it with the soup for a vegetarian protein source.
- Make it spicy. Add red pepper flakes or your favorite hot sauce for a kick of heat.
How to Store & Reheat Leftovers
Transfer any leftover cream of broccoli soup to an airtight container and store it in the refrigerator for up to 3 to 4 days. You can freeze the soup, but heavy cream has a tendency to separate when frozen and thawed, so I’d be wary. Reheat the soup in a pan on the stovetop over medium heat, or warm it gently in the microwave.
Serving Suggestions and Side Ideas
- Everything Sourdough Crackers
- Homemade Croutons
- Our Best House Salad
- Parker House Rolls
- Easy Ranch Oyster Crackers
- The Best Grilled Cheese Sandwich
More Easy Soup Recipes
- Creamy Tomato Basil Soup
- Cream of Mushroom Soup
- Southwestern Creamy Cauliflower Soup Recipe
- Creamy Chicken Noodle Soup
- Cream of Asparagus Soup
- The Best Chicken Soup Recipe Ever
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Get the Recipe: Cream of Broccoli Soup
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 cup diced onion
- 2 clove garlic minced
- 2 lb. Fresh broccoli, chopped into 1/2 inch pieces
- 3 tablespoons cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Kosher salt
- Freshly ground black pepper
- 2 cups chicken stock
- 3/4 cups half and half or heavy cream
- 1/4 cup freshly grated parmesan cheese
- 1 teaspoon lemon zest
- Fresh chopped parsley optional
- Fresh chopped chives optional
- Sour cream optional for garnish
Equipment
Instructions
- In a heavy pot over medium heat, melt the butter and olive oil.
- Stir in the onion and cook until softened, approximately 4-5 minutes.
- Add garlic and cook until fragrant, an additional 1 minute.
- Add the broccoli cooking until bright green and softened, about 5 minutes.
- Stir in the cornstarch to coat the vegetables and cook for 2-3 minutes. Then, add the garlic powder, onion powder, salt and pepper.
- Add the stock and bring to a simmer until the broccoli is very tender but still green, approximately 10 minutes longer.
- Using an immersion or regular blender, puree the soup. If using a regular blender, be sure to cover the lid with a towel and hold in place while stopping to remove the lid a couple times to avoid overheating.
- Return the soup to pot, stir in half and half or heavy cream, cheese and lemon zest, then warm over low heat. Season with salt and pepper to taste.
- Garnish with sour cream and herbs.