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creamy broccoli soup recipe

Comforting Cream of Broccoli Soup

This velvety-smooth broccoli soup achieves its restaurant-quality texture through a simple roux and slow-sautéed aromatics. It's the ultimate cozy bowl, perfectly balanced between earthy vegetables and creamy richness, ready in under an hour. Optional toppings like slivered almonds and fresh tomato add delightful texture and brightness.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Ingredients Equipment Method Notes

Ingredients
  

For the Soup
  • 1 bunch broccoli trimmed and cut into 1/2-inch slices, including some stem
  • 1/4 cup butter
  • 2 onions chopped
  • 2 cups celery chopped
  • 1 clove garlic minced
  • 1/2 cup all-purpose flour
  • 4 cups milk
  • 4 cups chicken broth or vegetable broth for a vegetarian version
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon dried thyme
  • to taste salt and black pepper
For Garnish (Optional)
  • slivered almonds
  • 1 tomato chopped

Equipment

  • Large saucepan or Dutch oven
  • Steamer basket or pot with lid
  • Cutting board and chef's knife
  • Whisk
  • wooden spoon or spatula
  • Ladle

Method
 

  1. Prepare the broccoli: Trim the broccoli and cut it into half-inch thick slices, including some of the stem. Steam the broccoli in lightly salted water until tender but still bright green, about 5-7 minutes. Set aside.
  2. Make the roux: In a large saucepan or Dutch oven, melt the butter over medium heat. Add the chopped onions, celery, and minced garlic. Sauté until the vegetables are softened and lightly golden, about 8-10 minutes. This builds the flavor foundation.
  3. Thicken the soup: Gradually sprinkle the flour over the sautéed vegetables, stirring constantly to combine and cook for 1 minute. This forms the roux.
  4. Add liquids and herbs: Slowly pour in the milk while whisking to prevent lumps. Then add the chicken broth, marjoram, and thyme. Stir continuously over low heat until the mixture thickens and reaches a gentle simmer.
  5. Combine and finish: Add the steamed broccoli to the soup. Stir in salt and pepper to taste. Let it simmer for another 5 minutes to allow the flavors to meld. If the soup is too thick, thin with a little extra broth or milk.
  6. Serve: Ladle the hot soup into bowls. Garnish with optional slivered almonds and chopped tomato. A sprinkle of shredded cheddar cheese is a delicious addition. Serve with crusty bread for dipping.

Notes

For a dairy-free version, use plant-based butter and milk alternatives like oat or almond milk, or substitute full-fat coconut milk or cashew cream for a rich, silky texture. Use vegetable broth instead of chicken broth to keep it vegetarian. Cauliflower can be substituted for broccoli for a slightly milder flavor. Leftovers store well in the refrigerator for 3-4 days and reheat gently on the stove, thinning with a splash of broth if needed. This soup freezes well for up to 2 months; thaw overnight in the fridge. To save time, you can steam the broccoli in the microwave instead of on the stove. The garnishes are highly recommended for added texture and visual appeal.