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.
Servings 4 servings
Calories 117kcal
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.
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.
Nutrition
Serving: 1cup | Calories: 117kcal | Carbohydrates: 7g | Protein: 7g | Fat: 7g | Sodium: 461mg | Fiber: 3g