Creamy Broccoli Soup – Comforting, Simple, and Satisfying

Broccoli soup is one of those quiet kitchen heroes. It’s cozy on a cold evening, quick enough for a weekday, and friendly to picky eaters. This version is silky, flavorful, and rich without feeling heavy.

You don’t need fancy equipment or special ingredients—just a pot, a blender, and a few pantry staples. Serve it with crusty bread or a grilled cheese, and you’ve got an easy, comforting meal that tastes like you planned ahead.

Creamy Broccoli Soup - Comforting, Simple, and Satisfying

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 4 servings

Ingredients

  

• 2 tablespoons butter or olive oil (for sautéing)
• 1 medium yellow onion, chopped
• 2–3 cloves garlic, minced
• 5 cups broccoli florets (about 1 large head; include tender stems, peeled and chopped)
• 1 medium Yukon gold potato, peeled and diced (for natural creaminess)
• 4 cups low-sodium vegetable or chicken broth
• 1/2 teaspoon kosher salt (plus more to taste)
• 1/4 teaspoon black pepper
• 1/2 teaspoon Dijon mustard (optional but recommended)
• 1/2 cup milk or half-and-half (or canned coconut milk for dairy-free)
• 1/2 cup grated Parmesan or sharp cheddar (optional, for richness)
• Pinch of red pepper flakes or a squeeze of lemon (optional, for brightness)
• Chives or parsley (optional, for garnish)

Instructions

 

• Sauté your aromatics: Warm the butter or oil in a large pot over medium heat. Add onion and a pinch of salt. Cook until soft and translucent, about 5–7 minutes. Stir in the garlic and cook 30 seconds, just until fragrant.
• Add the vegetables: Toss in the broccoli florets and diced potato. Stir to coat with the onion mixture. Let everything mingle for a minute or two.
• Pour in the broth: Add the broth, salt, pepper, and Dijon. Bring to a gentle boil, then reduce to a simmer. Cover and cook until the broccoli is very tender and the potatoes are soft, 12–15 minutes.
• Blend until smooth: Turn off the heat. Use an immersion blender to purée the soup right in the pot until silky. If using a countertop blender, work in batches, venting the lid and covering loosely with a towel. Blend to your preferred texture.
• Finish with creaminess: Return the soup to low heat if you used a blender. Stir in milk or half-and-half and the cheese, if using, until melted and smooth. Taste and adjust seasoning with more salt and pepper. Add red pepper flakes or a squeeze of lemon if you like a little lift.
• Serve and garnish: Ladle into bowls and finish with a drizzle of olive oil, extra cheese, or chopped herbs. Serve with toasted bread or a simple salad.

What Makes This Recipe So Good

• Balanced flavor: Onion, garlic, and a touch of Dijon bring depth, while broccoli stays front and center.
• Ultra creamy texture: Blending creates a smooth, velvety finish without relying on heavy cream.
• Weeknight-friendly: From chopping board to bowl in about 35 minutes.
• Flexible: Works with fresh or frozen broccoli, dairy or dairy-free swaps, and different broths.
• Nutrient-dense: Full of fiber, vitamins, and antioxidants with simple ingredients.

What You’ll Need

• 2 tablespoons butter or olive oil (for sautéing)
• 1 medium yellow onion, chopped
• 2–3 cloves garlic, minced
• 5 cups broccoli florets (about 1 large head; include tender stems, peeled and chopped)
• 1 medium Yukon gold potato, peeled and diced (for natural creaminess)
• 4 cups low-sodium vegetable or chicken broth
• 1/2 teaspoon kosher salt (plus more to taste)
• 1/4 teaspoon black pepper
• 1/2 teaspoon Dijon mustard (optional but recommended)
• 1/2 cup milk or half-and-half (or canned coconut milk for dairy-free)
• 1/2 cup grated Parmesan or sharp cheddar (optional, for richness)
• Pinch of red pepper flakes or a squeeze of lemon (optional, for brightness)
• Chives or parsley (optional, for garnish)

How to Make It

1. Sauté your aromatics: Warm the butter or oil in a large pot over medium heat. Add onion and a pinch of salt.

   Cook until soft and translucent, about 5–7 minutes. Stir in the garlic and cook 30 seconds, just until fragrant.

2. Add the vegetables: Toss in the broccoli florets and diced potato. Stir to coat with the onion mixture.

   Let everything mingle for a minute or two.

3. Pour in the broth: Add the broth, salt, pepper, and Dijon. Bring to a gentle boil, then reduce to a simmer. Cover and cook until the broccoli is very tender and the potatoes are soft, 12–15 minutes.
4. Blend until smooth: Turn off the heat.

   Use an immersion blender to purée the soup right in the pot until silky. If using a countertop blender, work in batches, venting the lid and covering loosely with a towel. Blend to your preferred texture.

5. Finish with creaminess: Return the soup to low heat if you used a blender.

   Stir in milk or half-and-half and the cheese, if using, until melted and smooth. Taste and adjust seasoning with more salt and pepper. Add red pepper flakes or a squeeze of lemon if you like a little lift.

6. Serve and garnish: Ladle into bowls and finish with a drizzle of olive oil, extra cheese, or chopped herbs.

   Serve with toasted bread or a simple salad.

Storage Instructions

• Refrigerator: Cool completely and store in an airtight container for up to 4 days.
• Freezer: Freeze up to 3 months. For best texture, freeze before adding dairy, then stir in milk or cream after reheating.
• Reheating: Warm gently on the stovetop over low heat, stirring often. If it thickens in the fridge, thin with a splash of broth or water.

  Avoid boiling after adding dairy to prevent splitting.

Health Benefits

• Rich in vitamins: Broccoli delivers vitamin C, vitamin K, and folate, supporting immune health and bone strength.
• Fiber and fullness: The combo of broccoli and potato provides fiber that helps keep you satisfied.
• Antioxidants: Compounds in broccoli, like sulforaphane, are studied for their protective effects.
• Lighter creaminess: Using potato and milk instead of heavy cream keeps the soup comforting without excess richness.
• Customizable nutrition: Use low-sodium broth, dairy-free milk, or skip the cheese to meet your needs.

Pitfalls to Watch Out For

• Underseasoning: Broccoli needs enough salt to taste vibrant. Season in layers and adjust at the end.
• Grainy texture: Overcooked cheese or high heat after adding dairy can cause splitting. Stir in dairy off heat or over very low heat.
• Watery soup: Too much broth can dull flavor.

  Start with less, blend, then add more to reach your ideal consistency.

• Bitter notes: Overcooking broccoli for too long can turn it sulfurous. Simmer just until tender.
• Blender safety: Hot soup expands. Vent the lid and blend in batches to prevent spills.

Alternatives

• Dairy-free: Swap butter for olive oil and milk for canned coconut milk or unsweetened almond milk.

  Skip the cheese or use a dairy-free alternative.

• Extra protein: Stir in white beans before blending, or top bowls with shredded rotisserie chicken.
• Broccoli cheddar style: Use chicken broth, add a pinch of nutmeg, and fold in sharp cheddar to taste.
• Herby twist: Blend in a handful of spinach or parsley at the end for a brighter green and fresh flavor.
• Low-carb version: Replace the potato with cauliflower florets for body with fewer carbs.
• Roasted depth: Roast the broccoli and onion at 425°F (220°C) with olive oil and salt until caramelized, then proceed with broth and blending.

Can I Use Frozen Broccoli?

Yes. There’s no need to thaw it first. Add it straight to the pot and simmer until tender.

You may need an extra minute or two, but the result will still be creamy and flavorful.

Do I Need to Peel the Broccoli Stems?

Peel the tough outer layer, then chop the tender inner part. It blends beautifully and adds body to the soup. It’s a great way to reduce waste and get more fiber.

How Can I Make It Thicker?

Reduce the broth slightly, or add another small potato.

After blending, you can simmer the soup uncovered for a few minutes to thicken. Cheese also adds a richer body.

What If I Don’t Have an Immersion Blender?

A regular blender works fine. Let the soup cool slightly, blend in batches, and vent the lid.

For a rustic texture, blend only half the soup and mix it back in.

How Do I Fix a Soup That’s Too Salty?

Add more unsalted broth or water to dilute, then balance with a splash of milk or cream. A squeeze of lemon can help brighten and distract from excess salt.

Can I Make It Ahead?

Absolutely. It holds well for several days.

For the best texture, add dairy when reheating rather than during the initial cook, especially if you plan to freeze portions.

In Conclusion

Creamy broccoli soup is simple, comforting, and adaptable. With a few everyday ingredients, you can make a pot that feels both nourishing and indulgent. Keep it classic, go dairy-free, or lean into cheddar—there’s room to make it your own.

Pair with bread, a sandwich, or a crisp salad, and you’ve got an easy win any night of the week.