Why You’ll Love this Comforting Cream of Broccoli Soup
Every home cook needs a reliable soup recipe that delivers comfort in a bowl, and this cream of broccoli soup absolutely fits the bill.
I’ve made this countless times when the weather turns chilly or when someone’s feeling under the weather.
What makes it special? The perfect balance of creamy richness and veggie goodness.
The sautéed onions, celery, and garlic create a flavor foundation that transforms simple broccoli into something magical.
And those toppings—crispy almonds or a sprinkle of cheese? Chef’s kiss.
Versatile, too. Make it ahead, freeze portions for busy days.
What Ingredients are in Comforting Cream of Broccoli Soup?
This soup’s ingredient list might look long at first glance, but don’t be intimidated—most items are likely already in your pantry or fridge. The magic of this recipe lies in how simple ingredients transform into something so luxuriously creamy and satisfying. The combination of fresh vegetables with pantry staples creates that perfect balance between nutritious and indulgent that makes a truly memorable soup.
- 1 bunch broccoli, trimmed and cut into ½-inch slices
- ¼ cup butter
- 2 onions, chopped
- 2 cups celery, chopped
- 1 garlic clove, minced
- ½ cup flour
- 4 cups milk
- 4 cups chicken broth
- ½ teaspoon marjoram
- ½ teaspoon thyme
- Salt and pepper to taste
- Slivered almonds (for garnish)
- 1 tomato, chopped (for garnish)
When shopping for this recipe, quality matters for a few key ingredients. Fresh broccoli with tight, dark green florets will give you the best flavor—avoid any with yellowing spots. For a richer version, you could use whole milk, but 2% works fine if you’re watching calories. Vegetarians can easily substitute vegetable broth for the chicken broth without losing the soup’s soul. And while the garnishes might seem optional, they really do elevate the final dish—those crunchy almonds provide such a lovely textural contrast to the creamy soup!
How to Make this Comforting Cream of Broccoli Soup
Making this soup starts with preparing your broccoli properly. Trim one whole bunch of broccoli and cut it into half-inch thick slices – not too chunky, not too thin. Then steam these vibrant green pieces in salted water until they’re tender but not mushy. You want them soft enough to blend later but still retaining that gorgeous color and nutritional goodness.
While your broccoli steams, begin building the soup’s rich base. In a large saucepan, melt 1/4 cup of butter over medium heat, then add 2 chopped onions, 2 cups of chopped celery, and 1 minced garlic clove. Sauté this aromatic mixture until it begins to brown – this caramelization adds remarkable depth to the final soup.
Now comes the essential thickening step: gradually stir 1/2 cup of flour into your butter mixture, creating what’s fundamentally a roux. This might look a bit paste-like, but don’t worry! Slowly add 4 cups of milk, stirring constantly to prevent lumps, then pour in 4 cups of chicken broth along with 1/2 teaspoon each of marjoram and thyme. Keep stirring over low heat until the mixture thickens and just begins to boil – patience pays off here with silky smoothness.
The final transformation happens when you add your steamed broccoli and season with salt and pepper to taste. At this point, you can either leave the soup chunky for rustic appeal or blend some (or all) for a smoother consistency.
When serving, don’t skip the garnishes – they’re not just pretty additions but flavor enhancers. A sprinkle of slivered almonds adds wonderful crunch against the creamy background, while chopped tomato brings a pop of acidity and color that makes each bowl truly restaurant-worthy. Some home cooks also like adding a handful of shredded cheese on top, which melts beautifully into the hot soup.
Comforting Cream of Broccoli Soup Substitutions and Variations
Now that we’ve mastered the classic recipe, let’s explore ways to make this soup your own.
I love swapping vegetable broth for chicken when cooking for vegetarian friends. Dairy-free? Try coconut milk or cashew cream instead of regular milk—surprisingly delicious.
For extra protein, stir in diced chicken or white beans. Cheese lovers might appreciate a handful of sharp cheddar or Gruyère melted on top instead of the almonds.
And those herbs? Feel free to play around—a pinch of nutmeg or dash of smoked paprika can transform the flavor profile completely.
Truth is, soups are wonderfully forgiving. Your kitchen, your rules.
What to Serve with Comforting Cream of Broccoli Soup
A great bowl of cream of broccoli soup deserves equally wonderful companions to round out your meal. I love serving this creamy masterpiece with a crusty baguette or sourdough for dipping—because what’s soup without bread to soak up every last drop?
For a complete dinner, pair it with a simple green salad dressed in vinaigrette. The tangy greens balance the soup’s richness perfectly.
Grilled cheese sandwiches? Now we’re talking comfort food heaven. Cut them into strips for dunking.
Remember those slivered almonds and chopped tomatoes mentioned in the recipe? They’re not just garnishes—they’re the jewelry that makes this soup truly shine.
Final Thoughts
While I’ve shared many recipes throughout my culinary journey, this cream of broccoli soup holds a special place in my heart. There’s something magical about transforming simple ingredients—broccoli, butter, herbs—into something so comforting and nourishing.
I hope you’ll make this soup your own. Add more garlic if you’re fighting a cold, swap in vegetable broth for a vegetarian version, or try different toppings. The recipe is forgiving that way.
On chilly evenings when you need something to warm your soul, remember this soup. It never disappoints, and isn’t that what comfort food is all about?
Cream of Broccoli Soup
Ingredients
Equipment
Method
- Trim the broccoli and cut it into ½-inch thick slices. Steam in salted water until tender but still bright green.
- In a large saucepan, melt the butter over medium heat. Add the chopped onions, celery, and minced garlic. Sauté until the vegetables begin to brown and caramelize.
- Gradually stir the flour into the vegetable mixture to create a roux, cooking for about 1 minute.
- Slowly pour in the milk while stirring constantly to prevent lumps from forming.
- Add the chicken broth, marjoram, and thyme. Continue stirring over low heat until the mixture thickens and just begins to boil.
- Add the steamed broccoli to the soup base. Season with salt and pepper to taste.
- For a smoother consistency, blend some or all of the soup using an immersion blender or regular blender (working in batches if necessary).
- Serve hot, garnished with slivered almonds and chopped tomato.
