Homemade Cream of Broccoli Soup
Cozy up with a bowl of creamy, satisfying homemade cream of broccoli soup, a comforting classic made from scratch with wholesome ingredients. Bursting with the natural flavor of fresh broccoli, this soup is beautifully balanced by sautéed onions, aromatic garlic, and a velvety roux. Blended to smooth perfection and enriched with heavy cream, every spoonful promises indulgent warmth. Plus, you can customize it with a sprinkle of sharp cheddar cheese for an extra layer of richness. Ready in just 45 minutes, this recipe is perfect for busy weeknights or as an elegant starter for any meal. Serve it piping hot with crusty bread for a nourishing, flavorful dish that will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 4 cups (chopped) Broccoli
- 3 tablespoons Unsalted butter
- 1 medium (diced) Yellow onion
- 2 (minced) Garlic cloves
- 3 tablespoons All-purpose flour
- 4 cups Chicken or vegetable broth
- 1 cup Heavy cream
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon (or to taste) Black pepper
- 1 cup (shredded, optional for garnish) Sharp cheddar cheese
Instructions
Prepare the broccoli by washing thoroughly and chopping into small florets. Set aside.
In a large pot, melt the butter over medium heat. Add the diced onion and cook for 4-5 minutes until softened and translucent. Stir in the minced garlic and sauté for an additional 1 minute until fragrant.
Sprinkle the flour over the onion and garlic mixture. Stir constantly for 1-2 minutes until the flour is fully incorporated and slightly golden. This helps to create a roux for thickening the soup.
Gradually whisk in the chicken or vegetable broth, ensuring there are no lumps. Bring the mixture to a gentle simmer.
Add the chopped broccoli to the pot. Cover and let it simmer for 10-12 minutes, or until the broccoli is tender.
Using an immersion blender, carefully puree the soup until smooth. Alternatively, transfer the soup in batches to a standard blender, then return it to the pot.
Stir in the heavy cream and season with salt and black pepper. Let the soup warm through for 3-4 minutes, but do not let it boil.
If desired, add shredded sharp cheddar cheese a handful at a time, stirring until melted and fully incorporated. This step is optional but adds a rich, cheesy flavor.
Serve the soup hot in bowls, garnished with additional shredded cheddar cheese or fresh black pepper if desired. Pair with crusty bread for a hearty meal!
Nutrition Facts
Calories |
2002 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.8 g | 201% | |
| Saturated Fat | 93.9 g | 470% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 454 mg | 151% | |
| Sodium | 7597 mg | 330% | |
| Total Carbohydrate | 79.1 g | 29% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 15.7 g | ||
| Protein | 55.1 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1195 mg | 92% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 2346 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
