EspañolThis cream of broccoli soup is the easiest, coziest thing you can make for lunch or dinner on a busy weeknight. Ready in 35 minutes, light but satisfying, and made with ingredients you probably already have. Let's make it!
A Soup that Feeds the Whole Family
Broccoli is available year-round and always easy to find, which makes it one of my favorite vegetables for weeknight soups.
I made this soup a lot when I was younger, but I make it even more now that my husband and I are taking care of my mother-in-law.
Vegetable soups are delicious, nutritious, easy to make, and easy to eat. They bring everyone to the table.
I've been tweaking this recipe over time, but the real discovery was keeping the stems. They give the soup body without needing extra cream. And the carrots are not just there for color.
They add a gentle sweetness that balances the bold flavor of broccoli, making the whole thing taste balanced.
Let's cook!
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What is Crema de Brocoli?
Crema de brocoli is a classic Mexican-style cream of broccoli soup. Unlike heavier American versions, this one is light and smooth, made by simmering fresh broccoli and carrots in broth.
Blending everything together and finishing with just a touch of butter and cream. The result is a velvety, flavorful soup that is satisfying without being heavy.
Ingredients and Substitutions
Broccoli: Look for fresh broccoli with firm, tender stems.
Carrots: They add a natural sweetness that balances teh bold flavor of broccoli.
Chicken broth: I prefer using homemade, but broth concentrate (powder or paste, 1 teaspoon per cup of water) works great too. For a vegetarian or vegan version, swap it for vegetable broth.
Dried herbs: Thyme and marjoram are my favorites here. You can substitute dill or fennel for a different flavor twist.
Butter: If using salted butter, go easy on the added salt. For a vegan version, use olive oil instead.
Heavy cream: You can substitute half-and-half or evaporated milk for a lighter texture.
How to Make Creamy Broccoli Soup
Note: The full recipe with measurements is in the recipe card at the end of the post. Below, I'll give you tips, and other information.
- Prep the vegetables. Wash, peel, and chop the carrots. Wash the broccoli and separate the stems from the florets. Peel the stems until you reach the tender part inside.
- Cook the vegetables: Cook the chopped stems and carrots until tender. Then add the florets and cook just for a couple of minutes. Please don't overcook them.
- Blend it. Let the veggies cook down for a bit, then transfer to the blender. Add herbs, salt, and broth, and blend until smooth.
- Finish the soup: Melt the butter, pour the blender mixture, taste, and adjust salt. Add the cream and cook for a couple of minutes more. Serve immediately with croutons, broccoli florets, and cheese.
Silvia's Tips
- Never throw away broccoli stems. Under that rough exterior is a tender, slightly sweet vegetable.
- The florets go in last and cook for just 2 minutes. That bright green color is your cue that they're ready. Overcooking means a dull color and a stronger, less pleasant broccoli flavor.
- Always let the vegetables cook for a few minutes before blending. Hot liquids expand and can blow the lid right off the blender.
- Measuring your cooking liquid to 4 cups is what keeps this soup light and not too thick.
Try More Mexican Soups
- Cream of carrot and squash soup
- Green pozole with chicken
- Mexican arroz rojo
- Penne pasta in green salsa
- Mexican fideo soup
Cream of Broccoli Soup Recipe
Ingredients
- 1 lb broccoli stems and florets (approx. 500 g)
- 2 medium carrots (approx. 150 g)
- 4 cups chicken broth or 4 cups water and 4 teaspoons broth concentrate or paste
- 1 tsp thyme dried
- 1 tsp marjoram dried
- 1 Tbs unsalted butter (approx 15 g)
- 3/4 cup heavy cream or half and half (180 ml)
- salt to taste
- 1/2 tsp black pepper optional
For serving
- Croutons
- Cheddar cheese or your favorite cheese
Utensilios
- 1 medium pot
- 1 Knife
Instructions
- Wash the broccoli, especially the stems. Separate the stems from the florets. If a stem has thick or bumpy skin, peel it with a knife or vegetable peeler until you reach the tender interior. Wash and peel the carrots.
- Chop stems and carrots into similar-sized pieces and place them in the pot. Add 2 cups of the broth. If the veggies are not mostly covered, add another cup. Bring to a boil over high heat, then reduce to low, cover, and cook for about 5 minutes or until tender but not mushy.
- Add the broccoli florets. Cover and cook for 1-2 minutes, just until the florets turn bright green. Do not overcook. If you want to reserve some florets for garnish, remove them now, chop them, and set aside.
- Let the veggies cook for 5-10 minutes. Transfer just the vegetables to the blender. Measure the cooking liquid remaining in the pot and add enough broth or water to reach 4 cups total.
- Add the dry herbs, 2-3 cups of the liquid (depending on your blender capacity). Cover with the lid and place a folded towel on top. Start blending on low speed and increase gradually until smooth.
- In the same pot over medium-high heat, melt the butter. Pour in the blended mixture. Add the remaining liquid and stir to combine. Taste and adjust salt gradually.
- Stir in the heavy cream and cook for 1-2 minutes until everything is well combined and heated through.
- Serve immediately. Ladle into bowls and top with reserved broccoli florets, croutons, and cheese if desired. Add the croutons right before eating so they stay crunchy.
Nutrition
Notes
- For a vegetarian or vegan version: use vegetable broth and swap the butter for olive oil, skip the cream.
- Store in the fridge for up to 4 days in a covered container. Not recommended for freezing.
Did you make this recipe?
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