Homestyle Cream of Broccoli Soup
Warm, comforting, and irresistibly creamy, this Homestyle Cream of Broccoli Soup is the ultimate recipe for cozy nights in. Made with tender broccoli florets, sautéed onions, and a rich blend of heavy cream and chicken or vegetable broth, this velvety soup delivers a hearty yet wholesome flavor that’s enhanced with a touch of garlic and black pepper. The soup is pureed to luxurious smoothness, and optional toppings of sharp grated cheddar and fresh parsley add a delightful finishing touch. Perfect as a light yet filling meal, it’s ready in just 45 minutes and pairs beautifully with crusty bread or crackers. Whether you’re craving a quick weeknight dinner or a flavorful starter, this homemade cream of broccoli soup is sure to become a family favorite.
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Recipe Information
Ingredients
- 4 cups Broccoli florets
- 3 tablespoons Unsalted butter
- 1 medium Yellow onion, diced
- 3 units Garlic cloves, minced
- 3 tablespoons All-purpose flour
- 4 cups Chicken or vegetable broth
- 1 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 cup Grated cheddar cheese (optional, for serving)
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Prepare the broccoli by cutting it into small florets. Rinse thoroughly and set aside.
In a large pot, melt the butter over medium heat. Add the diced onion and sauté for 4-5 minutes, or until softened and translucent.
Stir in the minced garlic and cook for 1 minute, stirring frequently to avoid burning.
Sprinkle the flour over the onions and garlic, stirring constantly to form a paste. Cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the chicken or vegetable broth, whisking continuously to prevent lumps. Bring the mixture to a simmer.
Add the broccoli florets to the pot. Cover and simmer for 15-20 minutes, or until the broccoli is tender and easily pierced with a fork.
Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until creamy, then return it to the pot.
Stir in the heavy cream, salt, and ground black pepper. Taste and adjust seasoning as needed.
If desired, top with grated cheddar cheese and a sprinkle of fresh parsley before serving.
Serve the soup hot with crusty bread or crackers on the side for a satisfying meal.
Nutrition Facts
Calories |
1624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.2 g | 176% | |
| Saturated Fat | 81.5 g | 408% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 393 mg | 131% | |
| Sodium | 6358 mg | 276% | |
| Total Carbohydrate | 54.6 g | 20% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 11.4 g | ||
| Protein | 37.4 g | 75% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 671 mg | 52% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 465 mg | 10% | |
*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.
