Cream of Broccoli Soup: A Weeknight Bowl Worth Making Again
Some soups earn their place in your rotation by being fussy and impressive. This one earns it by being easy and quietly satisfying. Cream of broccoli soup takes one pot, about thirty minutes, and a handful of ordinary ingredients. It also sneaks a lot of green onto the table without anyone complaining.
Why This Soup Works
The trick is that there’s no heavy cream in the pot. Instead, the broccoli is blended with milk, which gives the soup a velvety body without the weight. You still get that comforting, spoon-coating texture, just in a lighter form. If you want something more indulgent, a small swirl of cream on top before serving does the job nicely.
Broccoli itself has been around for a very long time. It comes from the Mediterranean, and people have grown it since ancient times. Creamy puréed soups developed gradually in European kitchens, and the pairing really took off in the second half of the twentieth century, when broccoli became easy to find in Western supermarkets. So this bowl is a fairly modern marriage of old technique and a newly popular vegetable.
What You’ll Need
- 3 cups fresh broccoli florets, plus some of the tender stalk, chopped
- 1 tablespoon butter or olive oil
- 1 small onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon flour (for light thickening)
- 2 cups vegetable stock or water
- 1 to 1½ cups milk
- Salt and black pepper
- A pinch of nutmeg (optional)
How to Make It
- Soften the aromatics. Warm the butter in a pot over medium heat. Add the onion and cook for about three minutes until soft and translucent, then stir in the garlic for another thirty seconds.
- Thicken lightly. Sprinkle in the flour and stir for a minute so it loses its raw taste.
- Simmer the broccoli. Add the broccoli and stock. Bring to a boil, then reduce the heat and cook for 8 to 10 minutes, until the stalks are fork-tender.
- Blend. Let the soup cool for a few minutes, then purée it with the milk until completely smooth. An immersion blender saves you a dirty jug.
- Finish. Return to low heat, season with salt, pepper, and a touch of nutmeg, and warm through without boiling hard.
Tips From the Stove
- Don’t overcook the broccoli. Cook it just until tender and the soup stays bright green. Go too long and it turns a dull olive.
- Use the stalks. Peel the tough outer skin and chop the insides. They add sweetness and body, and it’s one less thing to throw away.
- Adjust the thickness. Too thick? Add a splash of stock. Too thin? Simmer it a few minutes longer.
- Add some texture. Reserve a few small florets and stir them in after blending.
Serving Ideas
Toasted, buttered bread or a crusty baguette is the classic partner, perfect for mopping up the last spoonfuls. Crunchy croutons, a sprinkle of grated cheese, or a few toasted almonds also work well.
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