This easy, foolproof recipe for cream of broccoli soup features heavy cream and Parmesan. A 40-minute one-pot recipe, it's wonderfully creamy and flavorful.
Soups are warming and comforting and make great use of vegetables. A few of my favorites are onion soup, cauliflower soup, and cabbage soup. Creamy, delicate, and flavorful, this cream of broccoli soup turns broccoli into a delicacy. It's surprisingly easy to make! You can serve it as a first course or double the amount per person and serve it as a satisfying and filling main course.
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Chicken broth: I use reduced-sodium chicken broth. When I have homemade chicken broth, I use that.
- Broccoli florets: Fresh or frozen - both work.
- Heavy cream: I only use ¼ cup, and it adds a wonderful creaminess to the soup. You can add more if you wish, up to a total of ½ cup.
- Grated Parmesan: Please use finely grated Parmesan, not coarsely shredded. The Parmesan adds great flavor and helps thicken the soup since we're not using flour.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
In a large saucepan, add the chicken stock, salt and pepper, and spices. Next, add the broccoli. Bring to a boil, then simmer until very tender, 10-15 minutes.
Turn the heat off. Using an immersion blender, blend the soup until smooth.
Stir in heavy cream and Parmesan. Cook just until heated through, then serve.
Delish! Thank you - I was craving an easy soup on this chilly day and had all ingredients except parm. My bowl needed a little spicy something so added a sprinkle of lemon-pepper to jazz It up, worked for me lol. Will be on rotation yum!
1workngirl
Read more comments
Delish! Thank you - I was craving an easy soup on this chilly day and had all ingredients except parm. My bowl needed a little spicy something so added a sprinkle of lemon-pepper to jazz It up, worked for me lol. Will be on rotation yum!Recipe Tip
There are two ways to puree a soup. For a very creamy texture, working in at least two batches, carefully transfer the hot soup to your stand blender. Blend each batch until completely smooth and transfer it to a bowl. When all batches are done, return the pureed soup to the pot and proceed with the recipe. You can see the results of this method in the photos on this page - very smooth and creamy.
The second method is to use an immersion blender and blend the soup right inside the pot. I used this method when filming the video, and as you can see, the soup is not as creamy. However, it's just as tasty, and using an immersion blender is easier.
Which of these methods you choose is up to you. Both work and both yield great results, just different textures.
When using a stand blender, never fill your blender past the maximum fill line. It's best to fill it no more than half full. If the lid of your blender wasn't designed to allow steam to escape, remove the centerpiece and drape a clean towel on top of the lid. You can hold down the lid when blending to prevent it from being pushed off, but do so without placing your hand or face over the hot steam.
Recipe FAQs
Yes. As you can see in the video below, I used frozen broccoli when filming it.
I find that both fresh and frozen broccoli work, although fresh broccoli retains more of its bright green color, making the soup more pleasing to the eye. But you can't beat the convenience of frozen, and it does produce delicious soup.
Many recipes add flour, but I don't think it's necessary. Any pureed soup is inherently thick (this butternut squash soup is another good example), and when you add heavy cream and Parmesan, there's truly no need for flour.
I don't recommend that. I add only ¼ cup of heavy cream to this soup. This is just the amount needed to make it wonderfully creamy without detracting from the broccoli flavor or making it too milky.
You can keep the leftovers in an airtight container in the fridge for 3-4 days. Gently reheat them on the stovetop over low heat or in the microwave, covered, at 50% power. Don't allow the soup to boil when you reheat it.
Yes. I like to freeze individual portions of this soup in covered mugs or mason jars. To prevent the frozen soup from curdling when reheated, I reheat it covered in a 50% power microwave in 30-second sessions, stirring often.
Serving Suggestions
This soup makes a wonderful first course, but you can also make it into an entree. Simply serve it to two instead of four, with almond flour bread, cheese muffins, or cornbread to round out the meal.
Sometimes, to make it a complete meal, I make tiny meatballs (based on this baked meatballs recipe) and add them to the soup. Another option is to add cooked, shredded chicken (using any of my chicken breast recipes, including baked chicken breast, poached chicken, broiled chicken, or grilled chicken breast).
Recipe Card
Cream of Broccoli Soup
Video
Ingredients
- 3 cups chicken broth - reduced-sodium
- 1 teaspoon Diamond Crystal kosher salt - Or ½ teaspoon of any other salt, including Morton kosher salt
- ½ teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon dried thyme
- 1 pound broccoli florets - fresh or frozen
- ¼ cup heavy cream
- ¼ cup parmesan cheese - grated; not shredded
Instructions
- In a large saucepan, add the chicken broth, kosher salt, black pepper, onion powder, garlic powder, and thyme. Whisk to combine.
- Add the broccoli. Bring to a boil over high heat. This should take about 5 minutes if using fresh broccoli and 10 minutes if using frozen. Reduce the heat to medium, cover, and cook until the broccoli is very tender, 10-15 minutes.
- Turn the heat off. Using an immersion blender, blend the soup until smooth.
- Turn the heat up to medium-low. Stir in the heavy cream and parmesan. Cook the soup just until heated through, about 2 minutes. Don't let it boil. Serve immediately.
Notes
Salting the Soup
How much salt you should use depends on how salty your chicken broth is. So, it's a good idea to taste the soup after you mix in the heavy cream and Parmesan to make sure it's salty enough to your taste.Blending the Soup
There are two ways to puree a soup. For a very creamy texture, working in at least two batches, carefully transfer the hot soup to your stand blender. Blend each batch until completely smooth and transfer it to a bowl. When all batches are done, return the pureed soup to the pot and proceed with the recipe. You can see the results of this method in the photos on this page - very smooth and creamy. The second method is to use an immersion blender and blend the soup right inside the pot. I used this method when filming the video, and as you can see, the soup is not as creamy. However, it's just as tasty, and using an immersion blender is easier. Which of these methods you choose is up to you. Both work and both yield great results, just different textures. When using a stand blender, never fill your blender past the maximum fill line. It's best to fill it no more than half full. If the lid of your blender wasn't designed to allow steam to escape, remove the centerpiece and drape a clean towel on top of the lid. You can hold down the lid when blending to prevent it from being pushed off, but do so without placing your hand or face over the hot steam.Storing Leftovers
You can keep the leftovers in an airtight container in the fridge for 3-4 days. Gently reheat them on the stovetop over low heat or in the microwave, covered, at 50% power. Don't allow the soup to boil when you reheat it. You can also freeze this soup. I like to freeze individual portions of this soup in covered mugs or mason jars. To prevent the frozen soup from curdling when reheated, I reheat it covered in a 50% power microwave in 30-second sessions, stirring often.Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Chris Paler says
Very tasty & not a lot of prep work. We did find it very salty, so I would recommend starting with 1/2 salt suggested in recipe.
Cream seems like a great rich flavor,, but I didn't have any on hand, so I used whole milk.
Vered DeLeeuw says
I'm glad you enjoyed this soup, Chris! Indeed, if you use any salt other than Diamond Crystal (even another brand of kosher salt), you should use half the amount. Here's why.
1workngirl says
Delish! Thank you - I was craving an easy soup on this chilly day and had all ingredients except parm. My bowl needed a little spicy something so added a sprinkle of lemon-pepper to jazz It up, worked for me lol. Will be on rotation yum!
Vered DeLeeuw says
Glad you liked it! I love the idea of adding lemon pepper!
nascar4433 says
Can this be made into broccoli cheddar soup? I know you're adding parm in the original recipe and am looking forward to making it, but also wanting a good broccoli cheddar recipe. Thanks!
Vered DeLeeuw says
Yes. Omit the parmesan. Step 5 in the recipe card will read as follows:
Return the soup to the stockpot (if you didn't use an immersion blender). Turn the heat up to medium-low. Stir in the heavy cream. Stir in 2 cups (8 ounces) of shredded cheddar cheese, a handful at a time. Cook just until heated through and smooth, 1-2 minutes. Serve immediately.
nascar4433 says
Thank you for your quick response! Wow! I'm going to make it tomorrow or next day, as I bought all the ingredients. Have a wonderful Fall & holiday season.