This cream of broccoli soup is rich, velvety, and packed with comforting flavors. Made with fresh broccoli, sautéed onions, and a smooth milk-based roux, it’s the perfect cozy bowl for a chilly evening. Whether served as a starter or the main attraction, this soup delivers a restaurant-quality taste right from your own kitchen.

Why You’ll Love This Recipe

Quick and easy — ready in just over 30 minutes.
Made with simple, fresh ingredients you likely already have on hand.
Smooth, creamy texture that still retains the vibrant taste of fresh broccoli.
Easily adaptable for vegetarian or gluten-free diets.
Perfect for meal prep — stores well and freezes beautifully.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Butter, divided
Onion, chopped
Celery, chopped
Chicken broth (or vegetable broth for vegetarian option)
Broccoli florets
All-purpose flour
Milk
Ground black pepper to taste

Directions

In a medium stock pot, melt part of the butter over medium heat. Add chopped onion and celery; sauté until tender.
Stir in broccoli florets and broth. Cover and simmer for about 10 minutes, until broccoli is tender.
Carefully transfer the mixture to a blender (in batches if necessary) and puree until smooth. Return to the pot.
In a separate saucepan, melt the remaining butter over medium to medium-low heat. Whisk in flour, then gradually add milk, stirring until thick and bubbly.
Stir the thickened milk mixture into the soup. Season with black pepper and adjust seasonings to taste.
Serve hot, optionally garnished with croutons, cheese, or a drizzle of olive oil.

Servings and timing

Servings: 6
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

Chunky texture: Reserve a ladle of cooked broccoli before blending and stir it back into the soup.
Richer flavor: Substitute part of the milk with heavy cream or half-and-half.
Cheesy twist: Add shredded cheddar or Parmesan to the hot soup before serving.
Extra veggies: Include carrots, cauliflower, or zucchini for added flavor and nutrition.
Gluten-free: Use cornstarch or a gluten-free flour blend instead of all-purpose flour.

Storage/Reheating

Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat gently on the stovetop over low heat, stirring often to prevent curdling. For longer storage, freeze in portioned, airtight containers or freezer bags for up to 2–3 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I make this soup vegetarian?

Yes, simply use vegetable broth instead of chicken broth.

Can I make it dairy-free?

Yes, use plant-based butter and non-dairy milk such as almond, oat, or coconut milk.

Can I skip the blending step?

You can, but the soup will be chunky rather than smooth. For a middle ground, partially blend it.

How can I prevent curdling when reheating?

Reheat over low heat and avoid boiling once milk is added.

Can I use frozen broccoli?

Yes, frozen broccoli works well. No need to thaw before adding to the pot.

Can I add garlic?

Absolutely — sauté minced garlic with the onion and celery for extra flavor.

What cheese works best as a topping?

Cheddar, Parmesan, or even Gruyère complement the flavors beautifully.

Will it taste good without flour?

Yes, but it will be thinner. You can thicken it with cornstarch or potato instead.

How do I keep the bright green color?

Avoid overcooking the broccoli and blend promptly after simmering.

Can I use an immersion blender instead of a countertop blender?

Yes, and it makes for easier cleanup since you can puree the soup directly in the pot.

Conclusion

This best cream of broccoli soup recipe is proof that comfort food can be quick, wholesome, and incredibly flavorful. Whether you stick to the classic version or experiment with variations, it’s a versatile dish that’s perfect for weeknights, special dinners, or freezing for later. One pot, simple steps, and a whole lot of cozy satisfaction.