Home Food Cream Of Broccoli Soup, How To Make It

Cream Of Broccoli Soup, How To Make It

Cream Of Broccoli Soup

Cream Of Broccoli Soup, How To Make It: Soups like this one made with cream of broccoli are ideal for a rainy day. It’s rich and creamy, but it’s also light and healthy. This soup goes well with a variety of sandwiches and salads, especially hearty ones.

Some of the components in this cream of broccoli soup recipe may pique your interest. Starting with the fact that it’s lusciously creamy, we’ll use only butter and a drizzle of optional cream to finish the soup.

Cream Of Broccoli Soup, How To Make It

Cream Of Broccoli Soup

Broccoli Soup With Cream Of Chicken Soup


Of course, you’re right! We’ll cook the stems until they’re soft enough to blend, then peel, cut, and simmer them. We’ll cook the florets until they’re bright green before blending them.

As a semisolid form of cream, unsalted butter works well in this soup. Butter will serve as our “cream” in this recipe.


Like yellow onions and garlic are essential to this soup’s flavour profile. We’ll just roughly chop onion and smash garlic to save time in the kitchen. When we’re done, they’ll be combined.

Broth Vs. Water

Broth is better in this soup because it masks the natural flavour and colour of the broccoli. Vegetable broth, in my opinion, has a high sodium content and a weak or nonexistent flavour.

There will be less sodium in this soup because of the lack of broth, so season it with a good amount of salt and pepper. The good news is that you have complete control over the amount of sodium in this recipe. However, to get the best flavour, stick to my suggestions.

For an acidic and tangy finish, stir in a teaspoon or two of freshly squeezed lemon juice.

A drizzle of heavy cream before serving emphasises the “cream of broccoli soup” title, but it’s not required. It adds extra creaminess and depth of flavour to the soup. Fresh chives, finely snipped, could also be added.

Notes And Suggestions For Tools

There are affiliate links in this section, which means if you buy something after clicking on one of them, I may get a small commission (at no cost to you).

The ingredients can easily be halved if you are only serving two people or don’t want a lot of leftovers (remember, this soup freezes well!). To make this soup, you’ll need the following ingredients:

Soups cooked in a Dutch oven, in my opinion, always taste better. This recipe called for a 5.5-quart Le Creuset. Another option is a deep, wide-bottomed soup pot.

A pot lid is required. If all else fails, a metal baking sheet will work.

You’ll need to use your stand blender in batches if you’re making the entire batch.

The entire batch would not have fit in my Vitamix at one time. Once everything has been blended, transfer it to a heat-resistant pitcher or container and combine it all in the soup pot.

If you don’t have a food processor, an immersion blender may be your best option.

In general, even the best immersion blenders don’t produce soups that are as creamy as those made in a stand blender. I really hope that’s not the case!

To avoid a big mess (and a hot one, if you’re making soup), don’t fill a stand blender past the maximum fill line. You may familiar with the operation of your blender.

It’s not necessary to remove the centre piece if your lid’s design allows steam to escape while blending, but if it does not, you should. Keep your hands away from the hole because the steam coming out of it is extremely hot.


Melt 3 tbsp. of the butter in large Dutch oven or soup pot on a low flame. Set aside 14 teaspoon salt and about 10 grinds of black pepper before adding onion and garlic.

Toss everything together and cook for 8 to 10 minutes, stirring occasionally until the onions are soft and golden.

Meanwhile, trim the rough bottoms of broccoli stalks with a sharp knife and toss them out. For removing the tough outer skin from the stalks, use a vegetable peeler.

Once you’ve removed it, throw it away. Cut the stalks into 1- to 2-inch pieces after slicing them. Place on the back burner.

Cut the broccoli florets as close to the base as possible while working with the broccoli tops. For consistency’s sake, chop any remaining stalks into chunks. The broccoli florets set aside for a moment; they’ll use it later.

Stir in the chop broccoli stalks after they’ve add to the pot. Add 6 cups of water and the final 14 teaspoon of salt to the mixture.

As soon as the mixture begins to boil, lower the heat to medium-low, and then completely cover the pot with a lid.

Simmer for 20-25 minutes, and until broccoli stalks are tender all the way through and easily split apart with a fork. Meanwhile, use food processor for finely chop the reserved florets.

Add all the florets to the pot once the stalks are tender, stir, cover, and cook for 4 to 7 minutes, or until bright green and easily pierced with a fork. Then, turn off the heat and stir in the remaining 14 cup of the butter.

Transfer a few cups of the mixture, both liquid and solid, to your stand blender, working in a few batches (never fill your blender past the maximum fill line or it could explode!).

When it’s smooth and silky, transfer the mixture to a heat-proof container while you finish blending the rest of the ingredients.

Use an immersion blender instead if you prefer (it won’t be quite as creamy, though). Put the purée back in the pot and heat it through.

Lemon juice, about a teaspoonful, is an excellent addition. Taste carefully (it’s hot) and adjust the seasoning to your liking.

For example, I like to add another 14 teaspoon of salt, another teaspoon of lemon juice, and/or more black pepper to give it more zing.

To serve, ladle the soup into bowls and top with a sprinkling of chives or a light drizzle of cream. Serve. Soup leftovers keep for up to 4 days in the refrigerator.

This soup keeps well in the freezer and can be frozen for months at a time.

Read Also:


Please enter your comment!
Please enter your name here