Cream of Broccoli Soup Quick and Easy!
Velvety Homemade Broccoli Soup is creamy, healthy, rich, and so easy. It’s full of creamy goodness and so many flavors! !
Pour this delicious cream of broccoli soup into a bowl (or bread bowl) and enjoy! Ham and cheese sliders and grilled cheese are perfect if you need more filling.
Cream of Broccoli Cheese Soup
After a busy day, the last thing I want to do is think about what to have for dinner. I try to make things easier with meal planning, but sometimes even then I just want something simple like soup. We have always been big fans of broccoli cheese soup and have always wanted to try the cream of broccoli cheese soup.
This broccoli soup is loaded with healthy green broccoli, but also has a creamy texture that your family will eat. Did I mention it can be done in 30 minutes? This is my recipe.
This soup is delicious on its own in a bowl, but you can take it to the next level by serving it in a bread bowl. Is the bread bowl the best invention ever? I agree. I promise this soup will be in rotation throughout the fall and winter!
How to Make Broccoli Soup
Making cauliflower soup is easier than it looks.
saute. Start by sauteing the garlic and celery in butter on the stovetop until soft. Add 8 cups broccoli florets and broth.
simmer. Cover this mixture and cook for 15 minutes. While the broccoli is simmering, melt 3 tablespoons of butter in a small saucepan over low heat. Add the flour, add the milk, and whisk until thick and frothy.
purée. Pour the broccoli/broth mixture into the blender in batches. Pulse for a few seconds, then whisk until smooth. You can use any type of blender, food processor or immersion blender. Any of these would make a perfect blend for this soup.
Serve. After mixing the soup, mix it with the flour mixture. Season with garlic salt and pepper. Then add some grated cheddar (yummy!!).
Tips, Changes + Stored Information
We recommend fresh broccoli, But you will most likely need another cup of chicken broth and longer to cook the frozen broccoli before pureing it.
- sour cream
Cylinder: Chop up your broccoli florets and place in a blender with everything except the half and half/heavy cream. Cook on low for 6 hours or on high for 4 hours. If this isn’t the texture you want, you can use an immersion blender and blend it smoother. Add the cream about 30 minutes before serving.
Instant Pot: Use the sauté function on the Instant Pot to sauté the garlic and celery. Then add broccoli, chicken broth and any other vegetables. Cook on high for 1 minute. Let it sit for about 5 minutes before switching the valve to vent. Add your cheese at this point and mix half and half if desired.
Immersion Blender: If you’re making soup in a large stock pot, using an immersion blender is a great option because you don’t have to try pouring the soup into the blender and risk spilling it all over the place.
Bold: Thicken this soup by adding more halves or using a cornstarch slurry. If you want to make it thinner, you can add more chicken stock or something.
- cornstarch slurry: In another bowl add 1 tablespoon cold water and 1 tablespoon cornstarch. Mix and pour into soup. Repeat if necessary.
in advance: If you want, you can make this soup ahead of time in the fridge for a few days or in the freezer until you want to serve it. I recommend following the recipe except adding half. Wait until you have heated the soup before adding the dairy.
shop Leftovers in an airtight container in the refrigerator for up to 4 days. reheat You can also use the microwave on a low to medium heat stove.
For more broccoli soup, be sure to check out:
Prep time 5 minutes
Cook Time 30 minutes
Total time 35 minutes
Serving Size 6
Calories 367 kcal
by Lil’ Luna
- 2 TB butter
- 1 teaspoon minced garlic
- 2 chopped celery
- 3 cups chicken stock
- 8 cups broccoli florets
- 3 TB butter
- 3 TB all-purpose flour
- 2 cups half n half
- 1-2 teaspoons garlic salt
- 1 1/2 cups grated cheddar cheese
- Appropriate amount of pepper
- bacon and shredded cheese for garnish
In a medium saucepan, melt 2 tablespoons butter and sauté garlic and celery until soft. Add broccoli and broth, cover and simmer for 15 minutes.
Meanwhile, in a small saucepan, melt 3 tablespoons butter over low heat, stir in flour and add milk. Stir until thick and foamy.
Pour the soup into the blender in batches and blend for a few seconds, then blend until smooth.
Add the soup to the flour mixture. Season with garlic salt and pepper and stir in cheddar cheese.
Garnish with more cheese and bacon if desired.