Cream of Broccoli Soup

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There’s something so comforting about a warm bowl of soup—and this Cream of Broccoli Soup hits the sweet spot between creamy and fresh. It’s silky and satisfying without being heavy, and it’s packed with nutritious broccoli from stem to floret. Whether you’re pairing it with a sandwich or serving it as a light starter, this one’s a keeper.

easy Cream of Broccoli Soup

 

This version skips the heavy cream and keeps things simple with butter, water, and a few aromatics. It’s proof that you don’t need a long list of ingredients or loads of dairy to make a creamy, crave-worthy soup.

Why You’ll Love This Soup

  • Light and nourishing: All the creamy goodness, without feeling heavy.
  • Uses the whole broccoli: Yes, even the stems! Great flavor and zero waste.
  • No broth required: Water lets the broccoli flavor shine.
  • Freezer-friendly: Make a batch now and stash some away for later.
  • Fast and simple: One pot and a blender are all you need.

Ingredients You’ll Need

  • Broccoli – Use both stems and florets for full flavor and zero waste.
  • Yellow Onion – Roughly chopped to keep prep quick.
  • Garlic – Just a couple of cloves, smashed.
  • Unsalted Butter – Adds richness and that classic creaminess.
  • Water – Keeps the flavor clean and fresh.
  • Salt and Black Pepper – Essential for seasoning.
  • Lemon Juice – A splash at the end brightens everything up.
  • Optional: Heavy Cream or Chives – A swirl of cream adds a touch of luxury. Chives are great for garnish.

best Cream of Broccoli Soup

How to Make Cream of Broccoli Soup

Prep the Veggies:
Peel the tough outer layer from broccoli stems, then roughly chop stems and florets. Chop the onion and smash the garlic.

Sauté the Aromatics:
Melt butter in a large Dutch oven or soup pot over medium heat. Add onion and garlic, cook until soft and fragrant.

Simmer:
Add broccoli stems and water. Bring to a boil, reduce to a simmer, and cook until stems are tender. Toss in the florets and cook just until bright green and tender—about 3–5 minutes more.

Blend:
Transfer in batches to a stand blender (or use an immersion blender) and blend until smooth and creamy. Be cautious with steam if using a stand blender—never fill past the max line.

Season & Finish:
Return the soup to the pot. Stir in lemon juice, and season to taste with salt and pepper. Add a splash of cream, if using.

Tips for Success

  • Use fresh broccoli for the brightest flavor and color.
  • Don’t overcook the florets—you want them tender but still vibrant.
  • Blend in batches and handle hot soup carefully to avoid spills or steam burns.
  • Taste before serving—a little extra lemon or salt can make all the difference.

Serving Ideas

This light, creamy soup pairs beautifully with:

  • Grilled cheese sandwiches
  • Fresh baguette or sourdough toast
  • Chickpea or lentil salads
  • Veggie pizza or flatbreads
  • Hearty grain salads with farro or quinoa

Cream of Broccoli Soup

FAQs

Can I use frozen broccoli?
Yes! Frozen broccoli works in a pinch. You can skip the stem prep, but fresh will give you better texture and color.

Do I need cream?
Not at all! The butter provides plenty of richness, but feel free to add a splash of cream or milk for extra smoothness.

Can I freeze this soup?
Absolutely. Let it cool completely, then store in airtight containers for up to 3 months. Reheat gently on the stovetop.

What if I don’t have a stand blender?
An immersion blender works just fine—it just may not get as silky smooth. Blend a little longer for better texture.

Final Thoughts

This Cream of Broccoli Soup is one of those quiet comfort meals—simple, wholesome, and so satisfying. It’s perfect for those in-between days when you want something warm and filling but still light. Serve it as a cozy lunch with crusty bread or as a bright start to dinner.

Once you taste the rich broccoli flavor and creamy texture (with barely any cream!), you’ll see why this one’s worth adding to your weekly soup lineup.

Yield: 6

Cream of Broccoli Soup

easy Cream of Broccoli Soup

This cream of broccoli soup is a lighter take on the classic, but still rich in flavor and full of wholesome ingredients.

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour

Ingredients

  • 4 tablespoons unsalted butter, divided
  • 2 medium yellow onions, coarsely chopped
  • 6 garlic cloves, smashed and peeled
  • 1 ¼ teaspoon fine sea salt, divided, to taste
  • Freshly ground black pepper, to taste
  • 2 pounds broccoli with stalks (3 large or 4 medium)
  • 6 cups water
  • 1 to 2 teaspoons lemon juice, to taste
  • Optional garnishes: Drizzle of heavy cream and/or sprinkled of finely snipped fresh chives

Instructions

  1. In a large Dutch oven or soup pot, melt 3 tablespoons of the butter over medium-low heat. Add the chopped onion, smashed garlic, ¼ teaspoon of salt, and a few turns of freshly ground black pepper.
  2. Give it a good stir, cover, and let it cook, stirring occasionally, until the onions are soft and just starting to turn golden—this should take about 8 to 10 minutes.
  3. While that’s cooking, prep your broccoli. Cut off and discard the tough ends of the stalks, then peel away the outer layer using a vegetable peeler. Chop the stalks into 1 to 2-inch pieces and set them aside.
  4. Trim the florets from the tops and slice up any remaining stalk pieces to match the rest. Set the florets aside separately—we’ll use them later.
  5. Add the chopped stalks into the pot and stir to coat. Pour in 6 cups of water and the remaining 1 teaspoon of salt. Turn up the heat to bring everything to a boil, then immediately lower it to medium-low and cover. Let the soup simmer until the stalks are fork-tender—this usually takes about 20 to 25 minutes.
  6. While that’s going, roughly chop your reserved florets into smaller bits. Once the stalks are tender, toss in the florets, stir, cover again, and cook for another 4 to 7 minutes, just until they’re tender and bright green. Remove the pot from heat and stir in the final tablespoon of butter.
  7. Now, carefully blend the soup in batches using a stand blender—make sure you don’t fill it past the max line to avoid any accidents. Blend until velvety smooth and transfer each blended batch to a heatproof bowl until everything’s done.
  8. You can also use an immersion blender directly in the pot, though the texture may be a little less creamy. Pour the puréed soup back into the pot.
  9. Stir in 1 teaspoon of lemon juice, then give it a careful taste. Adjust the seasoning as needed—add a bit more salt, another dash of lemon juice for brightness, or more pepper if you like a little heat.

Notes

  • Recipe adapted from my Broccoli Cheese Soup.
  • Make it dairy free/vegan: Use vegan butter or replace the butter with 2 tablespoons extra-virgin olive oil. No need to add more before blending.

Nutrition Information

Yield

6

Serving Size

1

Amount Per Serving Calories 157Total Fat 10gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 3gCholesterol 26mgSodium 516mgCarbohydrates 16gFiber 6gSugar 4gProtein 5g

dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.

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