Cream of Broccoli Soup

Homemade Cream of Broccoli Soup

A classic creamy soup packed with vegetables that comes together in under an hour. This homemade Cream of Broccoli Soup is a satisfying, comforting meal on a cold day. It tastes great paired with Cheesy Bread, rolls, and Garlic Parmesan Breadsticks.

This creamy broccoli soup is a family favorite at our house. Our oldest son, Conner, claims it as one of his favorite meals. On the first night, we have it for dinner with rolls or bread. Then with just enough leftover for the next night, we have a baked potato bar. Pouring it over a baked potato sprinkled with more cheese tastes really yummy. It’s a fun way to stretch this soup into two meals.

Made with everyday ingredients, this soup is flavorful and simple to make. It will warm you from the inside out, making it perfect for fall and winter days.

Delicious Broccoli Recipes

Step-by-Step Photos for How to Make Cream of Broccoli Soup

Frequently Asked Questions about How to Make Cream of Broccoli Soup

Can I use frozen broccoli?

Yes. You will need 2 pounds of frozen broccoli pieces.

I don’t have chicken broth. Can I just use water?

If you don’t have chicken broth on hand, I recommend using 2 tbsp granulated chicken bouillon powder with 6-8 cups of water.

What type of milk is best?

I used 2% milk, but you can use whole milk or fat-free milk for a lighter version.

What if the soup is thicker than I would like?

If the soup is thicker than you would like, add a little more chicken broth or milk.

How can I make the chunky soup smooth?

Once the broccoli florets are tender, use an immersion blender to blend the soup until the broccoli pieces are very small. If you don’t have an immersion blender, you can chop the broccoli very finely before you start cooking it. If you are using frozen broccoli, strain out as much broccoli as you can after it has cooked until it is tender, and then chop it by hand and return it to the soup.

Is the ground mustard necessary?

The ground mustard is optional, but it enhances the overall flavor of the soup.

Cook’s Tools for Cream of Broccoli Soup:

Cream of Broccoli Soup

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

A classic creamy soup packed with vegetables that comes together in under an hour. It tastes great paired with Cheesy Bread, rolls, or Garlic Parmesan Breadsticks.

Author: Maria

Recipe type: Dinner/Soup

Serves: 6-8

Ingredients

For the base:
2 lbs broccoli, cut into small florets
1 carrot, shredded
2 onions, diced
6-8 cups chicken broth or stock OR 6-8 cups water and 2 tbsp granulated chicken bouillon powder
water
½ tsp salt
⅛ tsp pepper
For the roux:
½ cup butter
½ cup flour
2 cups milk
Add last:
1½-2 cups shredded cheddar cheese
pinch of dry ground mustard (optional)
salt and pepper to taste

Instructions

In a large soup pot (6-8 quarts), add the broccoli florets, shredded carrot, and diced onion.
Next, add the chicken broth or stock, and then add enough water until the vegetables are just covered.
Add ½ tsp salt and ⅛ tsp pepper and bring to a boil. Allow the veggies to boil until the broccoli florets are tender as you want them to be.
Turn the heat down to medium-low and allow the soup to simmer.
Make the roux: In a medium-sized saucepan, add the butter and let it melt.
Whisk in the flour and milk until nice and smooth, making sure it has no lumps.
Slowly pour and whisk the roux into the soup. As you let the soup simmer for 5-10 minutes, it will begin to thicken.
Turn the heat down to low, and very slowly stir in the cheese, adding ½ cup at a time.
Once cheese is mixed in, add a pinch of dry ground mustard if desired. Taste the soup, and add a little more salt and pepper if necessary. If the soup is thicker than you would like, you can add a little more chicken broth or milk.
Serve with breadsticks or homemade rolls.
Enjoy!