• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Healthy Recipes Blog
  • Subscribe
  • About
  • Contact
  • Privacy Policy
  • Terms of Use
  • Accessibility Statement
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Subscribe
  • About
  • Contact
  • Privacy Policy
  • Terms of Use
  • Accessibility Statement
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Soup Recipes » Cream of Broccoli Soup

    Cream of Broccoli Soup

    Last updated: Apr 30, 2022 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies · Terms of Use · Privacy Policy · Accessibility

    Jump to Recipe Card

     An easy foolproof recipe for cream of broccoli soup with heavy cream and Parmesan.

    A one-pot recipe that's ready in about 40 minutes, it's wonderfully creamy and so very flavorful.

    Cream of broccoli soup served in white bowls with spoons.

    Whenever the weather gets colder, I get super excited about making soups. I wasn't always a fan of them, but my husband is, and he had taught me to appreciate them. They are warming and comforting, and they make great use of all kinds of vegetables.

    Creamy, delicate, and incredibly flavorful, cream of broccoli soup turns the humble broccoli into a delicacy. It's a delicious soup, very satiating, and surprisingly easy to make. You can serve it as a first course, but you can also double the amount you serve per person, and then it's perfect as a main course.

    Jump to:
    • Ingredients
    • Instructions
    • Expert tip
    • Frequently asked questions
    • Serving suggestions
    • Storing leftovers
    • Related recipes
    • Recipe card

    Ingredients

    You'll only need a few simple ingredients to make this tasty soup. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

    Chicken broth: I use reduced-sodium chicken broth. I like the Pacific Natural brand. Sometimes when I have homemade chicken broth, I use that.

    Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the soup could end up too salty.

    Spices: I like to use onion powder, garlic powder, and dried thyme. Do make sure the spices you use are fresh! A stale spice can easily ruin a dish.

    Broccoli florets: Either fresh or frozen. As you can see in the video below, I used frozen broccoli when filming it. I find that 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: Make sure you use finely grated parmesan, not coarsely shredded. The parmesan adds great flavor and it also helps to thicken the soup, since we're not using any flour to thicken it.

    Instructions

    Making this soup is so easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:

    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.

    A 2-photo collage showing how to cook the broccoli for the soup.

    Turn the heat off. Using an immersion blender, blend the soup until smooth.

    A 2-photo collage showing how to blend cream of broccoli soup.

    Stir in heavy cream and Parmesan. Cook just until heated through, then serve.

    A photo collage showing how to thicken cream of broccoli soup with cream and cheese.

    Expert tip

    How much salt you should use in this recipe 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.

    Frequently asked questions

    Can I use frozen broccoli in this recipe?

    Yes. As you can see in the video below, I used frozen broccoli when filming it.

    I find that both fresh and frozen work, although the broccoli retains more of its bright green color if cooked from fresh, and then I find the color of the soup is more pleasing to the eye.

    But you can't beat the convenience of frozen, of course. And it does produce delicious soup.

    How do I thicken cream of broccoli 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 starches.

    Can I use milk instead of heavy cream?

    I don't recommend that. I only add ¼ cup of heavy cream to this soup. I find that this is just the amount needed to make it wonderfully creamy without detracting from the broccoli flavor and making it too milky.

    And by the way, if you wish, you can add even more heavy cream - up to a total of ½ cup.

    Serving suggestions

    This soup makes a wonderful first course. But if you'd like, you can also make it into an entree. Simply serve it to two instead of four, with these tasty cheese muffins to round out the meal.

    Sometimes I make tiny meatballs (based on this baked meatballs recipe) and add them to the soup.

    Storing leftovers

    Leftovers keep well in the fridge, in an airtight container, for 3-4 days. Gently reheat them in the microwave, covered, on 50% power.

    You can also freeze this soup in covered mugs, in individual portions. To prevent the frozen soup from curdling when I reheat it, I reheat it very gently in the microwave, on 50% power, in 30-second increments, stirring often.

    Cream of broccoli soup served in white bowls.

    Related recipes

    • Cabbage Soup
    • Egg Drop Soup
    • Cream of Mushroom Soup
    • Easy Tomato Soup

    👩🏻‍🍳 I typically publish a new or an updated recipe once a week. Want these recipes in your inbox? Subscribe! You can unsubscribe at any time.

    Recipe card

    Cream of broccoli soup.
    4.99 from 101 votes
    Pin Recipe Share on Facebook Print Recipe Add to FavoritesGo to Favorites

    Easy Cream of Broccoli Soup

    An easy recipe for cream of broccoli soup with heavy cream and Parmesan. A one-pot recipe, it's wonderfully creamy and flavorful.
    Prep Time20 mins
    Cook Time20 mins
    Total Time40 mins
    Course: Soup
    Cuisine: American
    Servings: 4 servings
    Calories: 117kcal
    Author: Vered DeLeeuw

    INGREDIENTS

    • 3 cups reduced-sodium chicken broth
    • 1 teaspoon Diamond Crystal kosher salt Or ½ teaspoon fine salt
    • ½ teaspoon black pepper
    • 1 teaspoon onion powder
    • 1 teaspoon garlic powder
    • ½ teaspoon dried thyme
    • 1 lb. broccoli florets fresh or frozen
    • ¼ cup heavy cream
    • ¼ cup grated Parmesan cheese (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, 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. In batches in a blender or in a food processor (carefully!), or using an immersion blender, blend the soup until smooth.
    • 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 and the Parmesan, then taste to see if you'd like to add more salt. Cook just until heated through, about 2 minutes. Serve immediately. 

    WATCH THE VIDEO:

    NOTES

    How much salt you should use in this recipe 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.
    The soup will be smoother if you use a food processor or a stand blender than if you use an immersion blender. But an immersion blender is obviously easier.

    ADD YOUR OWN NOTES

    Click here to add your own private notes. They're only visible to you. If you clear your browser's cache, they'll be lost.
    DISCLAIMERSMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes sugar alcohols. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

    NUTRITION PER SERVING

    Serving: 1cup | Calories: 117kcal | Carbohydrates: 7g | Protein: 7g | Fat: 7g | Sodium: 461mg | Fiber: 3g
    NEVER MISS A RECIPE! I typically publish a new or updated recipe once a week. Want them in your inbox? Subscribe!
    Pinterest icon Facebook icon Youtube icon Instagram icon Twitter icon

    ❤️ Let's connect! Follow me on Pinterest, Facebook, YouTube, Instagram, or Twitter.

    « Crustless Ricotta Cheesecake
    Easy Hamburger Soup »

    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

    Primary Sidebar

    Healthy Recipes Blog was founded in 2011 by Vered Deleeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


    subscribe to healthy recipes blog
    Pinterest icon Facebook icon Youtube icon Instagram icon Twitter icon


    Trending recipes

    • Arugula Salad
    • Salmon Cakes
    • Grilled Chicken Breast
    • Broccoli Salad
    • Grilled Shrimp
    • Sauteed Green Beans
    • Caprese Salad
    • Shrimp Scampi

    Footer

    Media mentions

    Media mentions of Healthy Recipes Blog: logos

    The information on this website has not been evaluated by the FDA and is not intended to diagnose, treat, prevent, or cure any disease.


    By accessing or using this website, you agree to abide by the Terms of Service and Privacy Policy.


    Copyright © 2022