If you’ve ever craved a warm, velvety bowl that feels like a hug from the inside, you’re in for a treat with this Cream of Broccoli Soup Recipe. It’s the kind of soup that effortlessly balances comfort and freshness — creamy, with a lovely green vibrance and a subtle herb kick that’ll have you coming back for seconds. Let me walk you through it, step by step, so your kitchen smells as amazing as mine always does when I make this.

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Why This Recipe Works

Perfect Creaminess: The combination of heavy cream and milk creates a luscious texture without overpowering the broccoli’s freshness.
Layered Flavors: Sautéed onions, garlic, and herbs bring depth that makes this not just a standard soup but a memorable meal.
Balanced Thickness: Using flour as a roux base thickens it just right, making the soup silky and satisfying.
Simple Technique: No fuss blender step to purée gives you a smooth finish with minimal cleanup.

Cream of Broccoli Soup, Broccoli Soup Recipe, Healthy Broccoli Soup, Velvety Broccoli Soup, Easy Creamy Broccoli Soup - A large white pot filled with creamy, light green broccoli soup with tiny bits of broccoli visible in the smooth texture. The pot has two white handles and sits on a wooden surface. Around the pot there are fresh dark green broccoli heads on the left and a small pile of shredded orange cheese on the right. A white and black striped cloth is draped casually behind the pot. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Cream of Broccoli Soup Recipe brings together ingredients that add richness, body, and just the right herbal note to brighten the dish. Each one has its role — from the base fats to the aromatic herbs to the actual star, broccoli.

Cream of Broccoli Soup, Broccoli Soup Recipe, Healthy Broccoli Soup, Velvety Broccoli Soup, Easy Creamy Broccoli Soup - Flat lay of fresh broccoli florets, a medium diced white onion, whole garlic cloves, sprigs of dried thyme and oregano, a small mound of salted butter, and a splash of creamy milk and heavy cream artfully arranged in clear glass containers, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Salted butter: Adds richness and helps soften onions with a subtle salty base, reducing the need for extra salt early on.
Olive oil: Used with butter to raise the smoke point, preventing that buttery flavor from burning and giving a nice sheen to the onions.
White onion: Sweetens the soup naturally and forms the foundational aromatic base.
Minced garlic: A punch of flavor that pairs perfectly with both the herbs and the broccoli.
Dried thyme and oregano: These herbs add earthiness and depth without competing with the broccoli’s bright green notes.
All-purpose flour: The secret to the perfect thickness, it turns the soup buttery and velvety when cooked right.
Vegetable broth: The body of the soup, it brings savory notes and balances the cream.
Milk and heavy cream: A combo that gives richness without heaviness, creating a silky mouthfeel.
Broccoli florets: The star ingredient — fresh, vibrant, and wholesome.
Salt and pepper: To taste, of course — and don’t be shy with seasoning for the best flavor.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the best parts about this Cream of Broccoli Soup Recipe? How easy it is to make it your own. I love adding little twists depending on the season or what I have on hand—plus, it adapts well to dietary preferences too.

Variation: Sometimes I swap half the broccoli for cauliflower to mellow the flavor and add extra creaminess. It’s a subtle change, but definitely worth trying!
Dairy-Free Option: Use coconut milk or oat milk instead of dairy milk and cream, and swap butter for olive oil – it’s still delicious with a slightly different vibe.
Spice it Up: A dash of cayenne or smoked paprika adds warmth and makes this soup a little more exciting on cold days.

Step-by-Step: How I Make Cream of Broccoli Soup Recipe

Step 1: Build Your Flavor Base

Start by melting the butter with olive oil in a large pot over medium-high heat. Once melted, toss in the diced onion. Stir occasionally and cook them slowly for about 6 to 8 minutes until they become soft and translucent—not browned. This slow sweat helps bring out the natural sweetness without the bitter edge. Add your minced garlic and sauté for another minute, stirring constantly so the garlic doesn’t burn — trust me, burnt garlic will ruin the whole batch.

Step 2: Create That Golden Roux Magic

Sprinkle in the dried thyme, oregano, and then the flour, stirring constantly for about 2 minutes. This step is crucial — you’re cooking out the raw flour taste and starting to thicken your soup base. You’ll notice the flour turning a lovely golden hue, which means it’s just right to add the liquids.

Step 3: Add Your Liquids and Broccoli

Pour in your vegetable broth, milk, and heavy cream bit by bit while stirring constantly. Keep the heat on medium until it gently simmers. Once simmering, add your broccoli florets and lower the heat to maintain a gentle simmer. Let the soup cook for 8 to 10 minutes until the broccoli is tender but still bright green.

Step 4: Blend It Smooth

Here’s the fun part: carefully use an immersion blender right in the pot to purée until silky smooth. If you don’t have one, ladle the soup into a blender in batches—just be careful with hot liquids and use a vented lid to avoid pressure build-up. Blend to your desired texture, whether velvety or a little chunky, it’s all good.

Step 5: Season and Serve

Season generously with salt and pepper—taste as you go! I find salt really brings everything together here. Serve immediately, piping hot, and enjoy.

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Pro Tips for Making Cream of Broccoli Soup Recipe

Don’t Rush the Onions: Sweating onions low and slow unlocks sweetness that forms the flavor backbone.
Cook the Flour Just Right: Make sure the roux turns golden to avoid a raw flour taste in your soup.
Broccoli Timing: Don’t overcook the broccoli before blending; you want that fresh green flavor and vibrant color.
Be Careful When Blending Hot Soup: Cool slightly and vent lids when using a blender to prevent splatters and burns.

How to Serve Cream of Broccoli Soup Recipe

Cream of Broccoli Soup, Broccoli Soup Recipe, Healthy Broccoli Soup, Velvety Broccoli Soup, Easy Creamy Broccoli Soup - A white bowl holds creamy light green broccoli soup, topped with a small pile of bright yellow shredded cheddar cheese and a single small green broccoli floret on top. The bowl is set on a wooden surface, with a few small broccoli florets beside it. A silver spoon rests to the right of the bowl, and a loosely folded gray and white striped cloth is visible in the background. The scene is warm and inviting, with soft natural light. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping this soup with a sprinkle of fresh grated Parmesan and some toasted pumpkin seeds for crunch. Sometimes a swirl of extra cream or a few chopped chives adds that little restaurant-style touch that makes you feel fancy at home.

Side Dishes

For a true cozy meal, pair it with crusty bread or a warm grilled cheese sandwich. A simple green salad with a light vinaigrette balances the richness perfectly, too.

Creative Ways to Present

I’ve served this soup in mini bread bowls for dinner parties, which is always a hit. Pouring it into shot glasses also works as a fun appetizer for gatherings—little sips of creamy green goodness that everyone raves about.

Make Ahead and Storage

Storing Leftovers

I usually store leftover soup in airtight containers in the fridge for up to 3 days. It tastes even better the next day when the flavors have melded — just give it a good stir before reheating.

Freezing

This Cream of Broccoli Soup Recipe freezes wonderfully. Cool it completely and freeze in individual portions. When thawed, the texture might separate slightly, but a good whisk or a quick blend brings it back.

Reheating

Reheat gently on the stove over low heat, stirring frequently to prevent scorching. I avoid microwave reheating because it can make the cream separate and change the texture.

FAQs

Can I make this Cream of Broccoli Soup Recipe vegan?

Absolutely! Swap the butter for olive oil or vegan margarine, use a plant-based milk like oat or almond milk, and choose a vegetable broth that’s vegan-friendly. You can also skip the heavy cream or use a coconut cream alternative for richness.
How do I get the soup extra creamy without cream?

One trick is to add cooked potatoes or cauliflower when blending, which adds natural creaminess. Alternatively, blending in soaked cashews or using full-fat coconut milk can give a nice silky texture without dairy.
Can I use frozen broccoli instead of fresh?

Yes! Frozen broccoli works fine if you’re in a pinch. Just add it straight to the soup without thawing and cook until tender. You may want to adjust the cooking time slightly to ensure it softens thoroughly.
How thick should the soup be?

The soup should be thick enough to coat the back of a spoon but still ladle-able. If it’s too thick, thin it out with a little extra broth or milk. If too thin, simmer a bit longer or add a bit more flour mixed with water for a slurry.

Final Thoughts

This Cream of Broccoli Soup Recipe is one I turn to when I want something nourishing but uncomplicated—something that feels like a little self-care in a bowl. It’s easy enough for a weeknight and elegant enough for guests, plus it always fills the kitchen with that “home” aroma I love. Give it a try; I promise it’ll become one of your favorites too.