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A clear glass bowl of Cream of Broccoli Soup with a swirl of cream and broccoli florets on top, set on a white surface with broccoli pieces in the background.

Cream of Broccoli Soup Recipe

A light, velvety soup that comes together in 35 minutes with simple everyday ingredients. Perfect for weeknight dinners.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings: 6 cups
Calories: 162kcal

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

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

Nutrition Facts
Cream of Broccoli Soup Recipe
Amount per Serving
Calories
162
% Daily Value*
Fat
 
13
g
20
%
Saturated Fat
 
8
g
50
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Cholesterol
 
42
mg
14
%
Sodium
 
629
mg
27
%
Potassium
 
365
mg
10
%
Carbohydrates
 
9
g
3
%
Fiber
 
3
g
13
%
Sugar
 
4
g
4
%
Protein
 
4
g
8
%
Vitamin A
 
4385
IU
88
%
Vitamin C
 
69
mg
84
%
Calcium
 
71
mg
7
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Soups
Cuisine: Mexican

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.