Introduction

This rich and velvety Cream of Broccoli Soup is the ultimate comfort food, delivering a perfect balance of creamy texture and deep, savory flavor. After extensive testing, I’ve perfected a method that coaxes maximum taste from fresh vegetables, resulting in a soup that’s far superior to any canned version. It’s a family-favorite recipe that’s both nourishing and incredibly satisfying.

Ingredients

The magic of this soup lies in the quality of its base. Using fresh aromatics and good broth builds a complex flavor foundation, while the potatoes naturally thicken the soup for a luxurious texture without excess cream.

2 Tablespoons unsalted butter
1 Tablespoon olive oil
1 small yellow onion (diced)
1 stalk celery (diced)
½ cup carrots (diced)
2 cloves garlic (minced)
½ teaspoon EACH: dried rosemary, thyme, salt
¼ teaspoon black pepper
1 pinch cayenne (optional)
5 cups broccoli florets (cut into chunks (about 2 large heads))
5 cups chicken broth (use low sodium if preferred)
1 Tablespoon soy sauce (or Worcestershire sauce)
2 Russet potatoes (equal to 1 pound)
¾ cup Half and Half (or heavy cream)
1 cup Cheddar Cheese (optional)

Timing

Prep Time	15 minutes
Cook Time	30 minutes
Total Time	45 minutes

Context: This streamlined recipe is about 25% faster than traditional methods that require a separate roux. The one-pot process makes it a perfect weeknight dinner, and the soup tastes even better the next day, making it a fantastic make-ahead option.

Step-by-Step Instructions

Step 1 — Sauté the Aromatics

In a large pot or Dutch oven, melt the butter with the olive oil over medium heat. Add the diced onion, celery, and carrots. Sautéing, which means cooking quickly in a small amount of fat, softens the vegetables and builds flavor. Cook for 6-8 minutes, stirring occasionally, until the onions are translucent.

Step 2 — Add Garlic and Seasonings

Add the minced garlic, dried rosemary, thyme, salt, black pepper, and optional cayenne to the pot. Stir constantly for about 1 minute until the garlic is fragrant. (Pro tip: This brief cook time prevents the garlic from burning and turning bitter.)

Step 3 — Incorporate Broccoli and Broth

Add the broccoli florets, chicken broth, and soy sauce to the pot. The soy sauce adds a layer of umami depth that enhances the overall savoriness. Increase the heat to high and bring the mixture to a boil.

Step 4 — Cook Potatoes and Broccoli

While the soup comes to a boil, peel and dice the Russet potatoes into ½-inch cubes. Once boiling, add the potatoes, reduce the heat to a simmer, and cover the pot. Let it simmer for 15-20 minutes, or until both the potatoes and broccoli are very tender when pierced with a fork.

Step 5 — Blend the Soup

Using an immersion blender, carefully purée the soup directly in the pot until completely smooth. For a super-silky texture, you can blend in batches using a countertop blender. (Pro tip: If using a standard blender, never fill it more than halfway with hot liquid and hold the lid firmly with a towel.)

Step 6 — Finish with Cream and Cheese

Return the puréed soup to the pot if needed and place it over low heat. Stir in the Half and Half (or heavy cream) until fully incorporated. For an extra-rich finish, gradually stir in the optional cheddar cheese until melted. Taste and adjust seasoning with additional salt and pepper if desired. Serve hot.

Nutritional Information

Calories	~280
Protein	12g
Carbohydrates	28g
Fat	14g
Fiber	6g
Sodium	~850mg

This creamy broccoli soup is a good source of Vitamin C, Vitamin K, and calcium, especially when made with the optional cheddar. Estimates are based on typical ingredients and a 1.5-cup serving size; values may vary. Using low-sodium broth and omitting the cheese creates a lower-sodium option.

Healthier Alternatives

Use vegetable broth — An easy swap to make this a vegetarian broccoli soup.
Swap Half and Half for whole milk or evaporated milk — Reduces fat while maintaining a creamy texture.
Use nutritional yeast instead of cheddar — Adds a cheesy, umami flavor for a dairy-free or vegan version.
Add a can of white beans — Blends in seamlessly for extra protein and fiber, making the soup even more filling.
Replace Russet potatoes with cauliflower — Creates a lower-carb, keto-friendly cream of broccoli soup base.
Use coconut milk — Imparts a subtle sweetness and rich texture for a dairy-free cream substitute.
Omit the soy sauce or use coconut aminos — Ideal for a strict gluten-free or low-soy diet.

Serving Suggestions

Top with extra shredded cheddar, crispy crumbled bacon, or homemade croutons for contrasting texture.
Serve alongside a crusty artisan bread or a simple green salad for a complete, satisfying meal.
Drizzle with a touch of high-quality olive oil or a swirl of plain yogurt for an elegant restaurant-style presentation.
Pair with a crisp white wine like Sauvignon Blanc or a light lager to complement the soup’s savory notes.
Perfect for a cozy weeknight dinner, a make-ahead lunch, or as a starter for holiday meals.
Garnish with fresh herbs like chives or parsley to add a pop of color and freshness.

This soup is incredibly versatile. In the fall, I love adding a pinch of nutmeg, and it’s a fantastic meal-prep staple—simply reheat a portion for a quick, nourishing lunch all week.

Common Mistakes to Avoid

Mistake: Sautéing aromatics over too high a heat. Fix: Use medium heat to soften them without browning, which builds a sweeter flavor base for your creamy broccoli soup.
Mistake: Adding the garlic with the onions at the start. Fix: Add it in Step 2, as instructed, to cook briefly and prevent a bitter, burnt taste.
Mistake: Not cooking the potatoes and broccoli until completely tender. Fix: They should pierce easily with a fork; undercooked vegetables will make the soup grainy when blended.
Mistake: Blending the soup while it’s too full in a standard blender. Fix: Blend in batches, filling the jar only halfway, and hold the lid with a towel to prevent dangerous steam explosions.
Mistake: Boiling the soup after adding the dairy. Fix: Always return to low heat when adding cream or cheese to prevent curdling and separation.
Mistake: Skipping the seasoning taste at the end. Fix: Potatoes and broth vary in saltiness. Always taste and adjust salt and pepper after adding the final ingredients.
Mistake: Using only broccoli florets and discarding the stalks. Fix: Peel the tough outer layer of the stalks, dice them, and add them with the florets in Step 3 to reduce waste and add flavor.

Storing Tips

Fridge: Cool the soup completely, then store in an airtight container for up to 5 days. In my tests, it stays fresh and flavorful for nearly a week.
Freezer: Freeze in portion-sized containers for up to 3 months. For best texture, freeze before adding dairy; thaw overnight in the fridge and add fresh cream when reheating.
Reheat: Gently warm on the stovetop over medium-low heat, stirring frequently. If the soup thickens, thin it with a splash of broth or milk. For food safety, reheat to an internal temperature of 165°F.

This cream of broccoli soup is an ideal make-ahead meal. The flavors meld and deepen overnight, making leftovers a treat. For meal prep, divide into single-serving containers for easy grab-and-go lunches.

Conclusion

This homemade Cream of Broccoli Soup proves that deep, savory flavor and a luxuriously creamy texture can be achieved with simple, fresh ingredients and a one-pot method. It’s the perfect dish to warm you up and nourish you from the inside out. For another comforting vegetable-forward meal, try this Instant Pot Split Pea Soup Recipe. I hope you love this recipe—please share your results in the comments!

Frequently Asked Questions

How many servings does this Cream of Broccoli Soup recipe make?

This recipe yields approximately 6 generous servings of about 1.5 cups each. It’s perfect for a family dinner with leftovers for lunch. If you need to serve a larger crowd, the recipe scales up easily by doubling all ingredients and using a larger stockpot.

What can I use if I don’t have an immersion blender to purée the soup?

You can use a standard countertop blender or a food processor. For safety, always blend in small batches, filling the container no more than halfway, and hold the lid firmly with a towel as hot steam can force it open. For a chunkier texture, you can simply use a potato masher to break down the vegetables to your desired consistency.

Why did my cream of broccoli soup turn out watery or thin?

This usually happens if the potatoes and broccoli weren’t cooked until completely tender before blending, as they provide the natural thickening power. To fix it, simmer the blended soup uncovered for an extra 5-10 minutes to reduce and concentrate the flavors. For future batches, ensure a fork pierces the vegetables with no resistance, which guarantees a thicker, creamier puree.