If you’ve ever wished for a comforting, velvety soup that feels like a warm hug in a bowl, you’re going to love this Simple Cream of Broccoli Soup Recipe. It’s the kind of dish that’s incredibly forgiving, effortlessly nourishing, and so flavorful that it quickly becomes a weekly staple. With fresh broccoli’s vibrant green color, the cream’s luscious texture, and aromatic hints from garlic and Italian seasoning, this soup turns humble ingredients into something truly special. Whether you’re new to cooking or a seasoned pro, this recipe invites you to enjoy the soothing magic of homemade soup in under an hour.
Ingredients You’ll Need
This Simple Cream of Broccoli Soup Recipe calls for a handful of straightforward ingredients, each playing a crucial part in building layers of flavor and creating its creamy texture. From the aromatic onion and celery base to the silky cream finishing touch, every element is essential to the soup’s harmony.
- 1 tablespoon olive oil: Provides a light, fruity richness and helps sauté the vegetables beautifully.
- 1 tablespoon butter: Adds depth and a creamy note to the flavor.
- 2 sticks celery (chopped): Brings a subtle crunch and fresh, herbal undertones.
- 1 medium onion (chopped): Builds the savory foundation and sweetness when cooked down.
- 4-5 cloves garlic (minced): Infuses the soup with warm, aromatic zest.
- 4 cups chicken broth (or vegetable broth): The flavorful liquid base that ties everything together perfectly.
- 1/2 teaspoon Italian seasoning: A pinch of herbs like basil and oregano to boost the complexity.
- 5-6 cups broccoli florets: The star ingredient, bringing fresh, earthy green goodness.
- 1 Russet potato (peeled & diced): Adds body and creaminess once blended without overwhelming the broccoli.
- 3/4 cup heavy/whipping cream (or to taste): Creates the luscious, silky texture that makes this soup unforgettable.
- Salt & pepper (to taste): Essential seasonings that elevate all the flavors to perfection.
How to Make Simple Cream of Broccoli Soup Recipe
Step 1: Sauté the Base Vegetables
Start by heating the olive oil and butter in a soup pot over medium-high heat until the butter melts and starts to foam gently. Add the chopped onion and celery and let them cook slowly for 7 to 10 minutes, stirring occasionally. You want the veggies to soften and develop a light golden color — this step is where the soup begins building its irresistible aroma.
Step 2: Add the Garlic
Once the onions and celery are tender and slightly browned, stir in the minced garlic. Cook it just for about 30 seconds to release its fragrance but be careful not to burn it, as garlic can turn bitter quickly. This brief step layers in a subtle pungency that makes this soup extra special.
Step 3: Simmer the Broccoli and Potatoes
Pour in the chicken or vegetable broth, then sprinkle in the Italian seasoning for herby undertones. Add the fresh broccoli florets and diced Russet potato. Turn the heat to high and bring everything to a boil. Once boiling, lower the heat to maintain a rapid simmer, cover the pot gently with a lid left slightly ajar, and cook for 20 to 25 minutes. You’re aiming for tender broccoli and potatoes that fall apart easily for that smooth, rich soup texture.
Step 4: Blend Until Silky
With your trusty immersion blender, puree the soup right in the pot for convenience and less mess. If you don’t have one, carefully transfer the soup in batches to a regular blender, allowing it to cool slightly so you don’t risk burns. The consistency should be perfectly smooth with bits fully blended into creamy silkiness, bringing out the broccoli’s beautiful green color.
Step 5: Stir in Cream and Season
Finally, pour in the heavy cream and stir gently to incorporate the rich creaminess that transforms the soup. Season generously with salt and pepper to taste. Don’t be shy here — this is where the flavors truly shine and balance out the natural sweetness of the vegetables.
How to Serve Simple Cream of Broccoli Soup Recipe
Garnishes
Adding the right garnish transforms this simple soup into a delightful, eye-catching meal. Fresh chopped parsley or chives add a pop of color and fresh crunch. A sprinkle of shredded sharp cheddar or a few toasted pine nuts can bring in complementary textures and flavors. A drizzle of extra cream or a dusting of smoked paprika can also add that final flair.
Side Dishes
This soup pairs wonderfully with crusty artisan bread or warm garlic toast for dipping into its creamy goodness. A crisp, refreshing salad with lemon vinaigrette creates a balanced meal by cutting through the richness. You can even serve it alongside a classic grilled cheese sandwich for an extra cozy twist.
Creative Ways to Present
For a charming touch at dinner parties, serve the soup in mini pumpkins or hollowed-out bread bowls. Layer the soup with a dollop of sour cream or crème fraîche in a swirl for beautiful presentation. Even a sprinkle of crunchy breadcrumbs toasted with herbs can add texture and visual appeal that guests will love.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover soup in an airtight container in the refrigerator. It will keep well for 3 to 4 days, making weekday lunches or dinners a breeze to reheat and enjoy.
Freezing
This Simple Cream of Broccoli Soup Recipe freezes wonderfully. Pour the cooled soup into freezer-safe containers, leaving some room for expansion. Properly stored, it lasts up to 3 months and thaws quickly in the fridge or gently in a warm water bath.
Reheating
Gently reheat the soup on the stovetop over low to medium heat, stirring frequently to prevent sticking or separation. Add a splash of broth or cream if it thickens too much. Microwave reheating is also fine for single servings, just heat in short intervals and stir to keep it smooth.
FAQs
Can I make this soup vegan?
Absolutely! Simply use vegetable broth instead of chicken broth and substitute the butter and heavy cream with plant-based alternatives like vegan margarine and coconut or cashew cream. The flavors remain rich and comforting without dairy.
What if I don’t have an immersion blender?
No worries! You can carefully transfer the soup in batches to a regular blender. Make sure it’s cooled a bit and pulse the soup in small portions to avoid splatters. Blend until completely smooth and then combine everything back in the pot.
Can I add other vegetables to this soup?
Sure thing! Cauliflower, carrots, or zucchini make great additions and blend well with broccoli for extra nutrition and subtle sweetness. Just chop them similarly and include them when you add the broccoli and potatoes.
How do I adjust the creaminess?
You can control the soup’s richness by varying the amount of cream added at the end. For a lighter soup, reduce the cream or substitute with milk. For an ultra-luxurious feel, add a spoonful of cream cheese or sour cream along with the heavy cream.
Is this soup suitable for meal prep?
Definitely! This Simple Cream of Broccoli Soup Recipe is easy to make ahead and freezes well, making it perfect for batch cooking and having healthy, homemade soup ready whenever you want. It reheats wonderfully without losing its creamy texture or fresh flavor.
Final Thoughts
There’s nothing quite like the comforting warmth and creamy richness of this Simple Cream of Broccoli Soup Recipe to brighten your day. With its easy preparation, wholesome ingredients, and satisfying flavor, it quickly becomes a go-to favorite to make time and again. So, grab your ingredients and dive into this soul-soothing bowl—your taste buds will thank you!
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Simple Cream of Broccoli Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This Simple Cream of Broccoli Soup is a comforting, creamy recipe perfect for a cozy meal. Made with fresh broccoli florets, sautéed celery and onions, garlic, and potatoes, simmered in a flavorful broth and finished with rich cream, this soup combines hearty vegetables with a smooth texture. It’s easy to prepare and can be customized with chicken or vegetable broth for a touch of variation.
Ingredients
Vegetables
- 2 sticks celery, chopped
- 1 medium onion, chopped
- 4–5 cloves garlic, minced
- 5–6 cups broccoli florets
- 1 Russet potato, peeled and diced
Liquids & Fats
- 1 tablespoon olive oil
- 1 tablespoon butter
- 4 cups chicken broth or vegetable broth
- 3/4 cup heavy/whipping cream (or to taste)
Seasonings
- 1/2 teaspoon Italian seasoning
- Salt and pepper, to taste
Instructions
- Sauté Aromatics: Add the olive oil and butter to a soup pot over medium-high heat. Sauté the chopped onion and celery for about 7-10 minutes until they start to lightly brown, releasing their flavors.
- Add Garlic: Stir in the minced garlic and cook for an additional 30 seconds to infuse the aroma without burning it.
- Simmer Vegetables: Pour in the chicken or vegetable broth, then add the Italian seasoning, broccoli florets, and diced potatoes. Increase the heat to high and bring the soup to a boil. Reduce the heat to maintain a rapid simmer, cover the pot with the lid slightly ajar, and cook for 20-25 minutes until the potatoes and broccoli are tender. It’s fine if the broth doesn’t fully cover the broccoli.
- Blend Soup: Use an immersion blender directly in the pot to puree the soup until smooth. Alternatively, transfer in batches to a regular blender, allowing it to cool slightly before blending to avoid burns.
- Finish with Cream and Seasoning: Stir in the heavy cream and adjust seasoning with salt and pepper generously to taste. Serve hot for a creamy and satisfying soup experience.
Notes
- You can use either chicken broth or vegetable broth to keep the soup vegetarian.
- Adjust the amount of cream depending on your desired richness and texture.
- Allow the soup to cool slightly before blending to prevent splatter and burns.
- This soup can be garnished with shredded cheese, croutons, or fresh herbs if desired.
- For a vegan version, substitute butter and cream with plant-based alternatives and use vegetable broth.
