Best 9 Fresh Broccoli Cream Soup Recipes

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Indulge in a symphony of flavors with our collection of broccoli cream soup recipes, offering a delightful balance of creamy texture and vibrant broccoli goodness. Discover classic broccoli soup elevated with a touch of cheddar cheese, or embark on a culinary adventure with our unique roasted broccoli soup infused with a smoky-sweet flavor. Elevate your culinary skills with our creamy broccoli and potato soup, where the velvety texture of potatoes complements the broccoli's robust taste. For a lighter option, immerse yourself in the goodness of our low-fat broccoli soup, a guilt-free indulgence that doesn't compromise on taste. And for those with dietary restrictions, our vegan broccoli soup is a delectable plant-based creation that caters to your dietary needs without sacrificing flavor.

Here are our top 9 tried and tested recipes!

EASY BROCCOLI CHEESE SOUP



Easy Broccoli Cheese Soup image

Recipe video above. This Broccoli Soup is a cream of broccoli soup that's thick and creamy, with a great hit of cheese! It's creamy whether you make it with or without cream, though the cream does add an extra edge of luxury. Don't forget the hot crusty bread for dunking!

Provided by Nagi | RecipeTin Eats

Categories     Soup

Time 30m

Number Of Ingredients 13

1 tbsp (15g) butter ((or olive oil))
2 garlic cloves (, minced)
1 onion (, diced (brown, white yellow))
4 cups (1 litre) chicken broth / stock (, low sodium (or veg stock))
1.5 cups (325ml) water
700g / 1.4lb) broccoli florets ((2 large broccoli + diced peeled stem, Note 1))
2 potatoes (, peeled and diced into 1.5cm / 2/3" cubes)
3/4 tsp salt
1/4 tsp black pepper
1.5 cups (150g) cheddar cheese (, shredded (or other cheese of choice))
3/4 cup (165ml) cream or milk
Cream, for drizzling
Extra grated cheese

Steps:

  • Melt butter in a large pot over medium high heat. Add onion and garlic, saute for 2 minutes until onion is softened.
  • Add broth/ water, broccoli, potato, salt and pepper. Bring to simmer, then place the lid on, turn the heat down to medium high and cook for 20 minutes or until the broccoli is soft.
  • Turn stove off (but leave on stove). Puree using a stick blender until smooth (Note 2).
  • Stir in cream, then add cheese a handful at a time, stirring in between to melt.
  • Taste and add more salt if desired.
  • Ladle into bowls. Drizzle with cream and top with extra grated cheese, if desired.

Nutrition Facts : ServingSize 544 g, Calories 366 kcal, Carbohydrate 24 g, Protein 15 g, Fat 25 g, SaturatedFat 16 g, Cholesterol 84 mg, Sodium 630 mg, Fiber 6 g, Sugar 4 g

BROCCOLI CREAM SOUP



Broccoli Cream Soup image

This soup has a wonderful fresh flavor. I've never had a better broccoli soup.-Beth Hart, Walworth, New York

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 8 servings (about 2 quarts).

Number Of Ingredients 15

9 cups fresh broccoli florets
4 cups chicken broth
1 medium onion, chopped
8 tablespoons butter, divided
1 bay leaf
3/4 teaspoon salt
3/4 teaspoon white pepper
1/4 teaspoon onion salt
1/4 teaspoon garlic salt
Pinch each dried basil, thyme and rubbed sage
Dash hot pepper sauce
7 tablespoons all-purpose flour
2 cups milk
1 cup buttermilk
1/2 cup heavy whipping cream

Steps:

  • In a large saucepan, bring broccoli and broth to a boil. Reduce heat; simmer for 5 minutes. In a small skillet, saute onion in 2 tablespoons of butter until tender; add to broccoli mixture. Stir in the bay leaf and remaining seasonings. simmer, uncovered, for 5 minutes., In a small saucepan, melt the remaining butter. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into broccoli mixture; add buttermilk and cream. Heat through (do not boil). Discard bay leaf.

Nutrition Facts : Calories 265 calories, Fat 20g fat (12g saturated fat), Cholesterol 61mg cholesterol, Sodium 1005mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 3g fiber), Protein 8g protein.

CREAM OF BROCCOLI SOUP



Cream of Broccoli Soup image

This soup is super creamy in texture, but it contains very little actual cream. The butter and flour mixture -- what's called a roux -- gives it body and silkiness.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h

Number Of Ingredients 7

1/4 cup (1/2 stick) unsalted butter
1 medium yellow onion, diced small
1/4 cup all-purpose flour (spooned and leveled)
4 cups low-sodium chicken broth
1 pound broccoli, cut into florets, stems peeled and chopped
1/4 cup heavy cream
Coarse salt and ground pepper

Steps:

  • In a medium pot, melt butter over medium. Add onion and cook, stirring occasionally, until softened, 8 minutes.
  • Add flour and cook, stirring, until combined, 1 minute.
  • Whisking constantly, add broth and 1 cup water and bring to a boil over high. Reduce heat and simmer, whisking occasionally, 10 minutes.
  • Add broccoli and bring to a simmer. Cook until broccoli is very tender, 20 minutes.
  • Transfer mixture to a large bowl. In batches, fill a blender halfway with mixture and puree until smooth; to allow heat to escape, remove cap from hole in lid, cover lid with a dish towel, and hold down firmly while blending. Return soup to pot as pureed.
  • Add cream and heat over medium until warmed through. Season with salt and pepper. Thin with broth or water, if desired.

Nutrition Facts : Calories 268 g, Fat 18 g, Fiber 5 g, Protein 10 g, SaturatedFat 11 g

BROCCOLI SOUP



Broccoli Soup image

Puree the Neelys' top-rated Broccoli Soup recipe from Down Home with the Neelys on Food Network for a creamy vegetable soup garnished with homemade croutons.

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 40m

Yield 3 to 4 servings

Number Of Ingredients 13

4 tablespoons butter, room temperature
1 1/2 pounds fresh broccoli
1 large onion, chopped
1 carrot, chopped
Salt and freshly ground black pepper
3 tablespoons all-purpose flour
4 cups low-sodium chicken broth
1/2 cup cream
Homemade Croutons, recipe follows
Day old French bread
Olive oil
Salt and freshly ground black pepper
1/4 teaspoon red pepper flakes

Steps:

  • Melt 4 tablespoons butter in heavy medium pot over medium-high heat. Add broccoli, onion, carrot, salt and pepper and saute until onion is translucent, about 6 minutes. Add the flour and cook for 1 minute, until the flour reaches a blonde color. Add stock and bring to boil.
  • Simmer uncovered until broccoli is tender, about 15 minutes. Pour in cream. With an immersion blender, puree the soup. Add salt and pepper, to taste, and then replace the lid back on the pot. Serve hot with Homemade Croutons.
  • Preheat oven to 400 degrees F.
  • Cut bread into cubes and place in a large bowl. Drizzle cubes with olive oil, salt, pepper and red pepper flakes. Mix well.
  • Spread seasoned bread onto a sheet pan and bake for about 15 minutes.

BEST BROCCOLI SOUP



Best Broccoli Soup image

Here's a creamy, comforting broccoli soup. It's a delicious way to eat your vegetables. -Carolyn Weinberg, Custer, Montana

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 8 servings (2 quarts).

Number Of Ingredients 13

2 cups water
4 cups chopped fresh broccoli (about 1-1/2 pounds)
1 cup chopped celery
1 cup chopped carrots
1/2 cup chopped onion
6 tablespoons butter, cubed
6 tablespoons all-purpose flour
3 cups chicken broth
2 cups 2% milk
1 tablespoon minced fresh parsley
1 teaspoon onion salt
1/2 teaspoon garlic powder
1/2 teaspoon salt

Steps:

  • In a Dutch oven, bring water to boil. Add the broccoli, celery and carrots; boil 2-3 minutes or until crisp-tender. Drain; set vegetables aside. , In the same pot, saute onion in butter until tender. Stir in flour to form a smooth paste. Gradually stir in broth and milk until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. , Stir in reserved vegetables and remaining ingredients. Reduce heat; cook, stirring occasionally, for 15 minutes or until vegetables are tender.

Nutrition Facts : Calories 164 calories, Fat 11g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 868mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 2g fiber), Protein 5g protein.

FRESH BROCCOLI CREAM SOUP



Fresh Broccoli Cream Soup image

This fresh,creamy broccoli soup is one of our family's favorites. It is surprisingly light and full of flavor!

Provided by Sarah Farrand

Categories     Cream Soups

Time 50m

Number Of Ingredients 13

4 c chopped fresh broccoli florets
1 c chopped celery
1 c chopped carrots
1/2 onion, chopped
6 Tbsp unsalted butter
6 Tbsp all purpose flour
3 c vegetable broth
2 c whole milk
1 tsp dry parsley (or 1 tbsp fresh chopped)
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp salt
1/2 tsp pepper

Steps:

  • 1. Boil 2 cups of water in a pot. Add the broccoli, carrots, and celery. Cook 3-5 minutes, then drain and set aside.
  • 2. In the same pot, saute the onion in butter until tender. Whisk in flour to form a paste. Gradually add in the milk and broth, whisking to combine. Bring to a boil, stirring for 1 minute. Add the vegetables and remaining ingredients. Reduce heat and simmer, covered, 20-30 minutes until the vegetables are tender.
  • 3. Serve the soup with shredded cheddar cheese and crackers or bread.

CREAM OF BROCCOLI SOUP I



Cream of Broccoli Soup I image

A tasty broccoli soup with a touch of cheese. For a richer, creamier soup, use half and half cream instead of whole milk.

Provided by William Anatooskin

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Broccoli Soup

Time 40m

Yield 6

Number Of Ingredients 11

4 cups water
4 cups broccoli florets
2 tablespoons margarine
1 onion, chopped
1 large stalk celery, chopped
⅓ cup all-purpose flour
2 tablespoons chicken bouillon powder
2 ½ cups whole milk
¼ teaspoon ground nutmeg
¼ teaspoon ground black pepper
½ cup shredded sharp Cheddar cheese

Steps:

  • In a medium-sized cooking pot, add water and broccoli florets and bring to boil; reduce heat and cook for about 3 minutes. Drain, reserving all of the water.
  • In a food processor or blender, process half the cooked broccoli until fairly smooth. Chop remaining broccoli and set aside.
  • In a heavy-bottomed cooking pot, melt butter or margarine, add onion and celery and cook for about 3 to 4 minutes until soft. Stir in flour; cook, stirring constantly for about 1 to 2 minutes. Add reserved water and chicken bouillon granules, and bring to boil, stirring constantly. Reduce heat to medium; simmer, stirring constantly until thickened.
  • Stir in milk, nutmeg, pepper, and processed and chopped broccoli, and heat through. Adjust seasonings to taste. Serve garnished with grated cheddar cheese.

Nutrition Facts : Calories 205.1 calories, Carbohydrate 17.2 g, Cholesterol 23.4 mg, Fat 11.4 g, Fiber 2.3 g, Protein 9.7 g, SaturatedFat 5.1 g, Sodium 901 mg, Sugar 7.3 g

CREAMY BROCCOLI SOUP



Creamy Broccoli Soup image

A quick, creamy, hearty soup.

Provided by Marge

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Broccoli Soup

Yield 5

Number Of Ingredients 8

2 cups chicken broth
2 ½ cups fresh broccoli
¼ cup chopped onion
1 cup milk
2 tablespoons all-purpose flour
1 cup shredded Cheddar cheese
½ teaspoon dried oregano
salt and pepper to taste

Steps:

  • Bring broth to a boil. Add broccoli and onion. Cook for five minutes, or until broccoli is tender.
  • In a separate bowl, slowly add milk to flour, and mix until well blended.
  • Stir flour mixture into broth mixture. Cook, stirring constantly, until soup is thick and bubbly. Add cheese if desired; stir until melted. Add seasonings and serve.

Nutrition Facts : Calories 160.8 calories, Carbohydrate 9.1 g, Cholesterol 27.6 mg, Fat 9.2 g, Fiber 1.4 g, Protein 10.8 g, SaturatedFat 5.6 g, Sodium 480.6 mg, Sugar 3.8 g

CREAM OF BROCCOLI SOUP



Cream of Broccoli Soup image

This soup is a great meal starter, but I also serve it as the main course when I'm in need of a quick nourishing lunch or dinner. Just add a green salad and a biscuit or roll.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6-8 servings.

Number Of Ingredients 9

2 cups water
4 teaspoons chicken bouillon granules
6 cups frozen chopped broccoli
2 tablespoons finely chopped onion
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
2 cups evaporated milk
2 cups sour cream
1 teaspoon dried parsley flakes
1/4 teaspoon pepper

Steps:

  • In a large saucepan, combine water and bouillon. Add broccoli and onion. Bring to a boil; reduce heat. Simmer for 10 minutes or until broccoli is crisp-tender. , In a large bowl, combine the soup, milk, sour cream, parsley and pepper; add to broccoli mixture. Cook and stir for 3-5 minutes or until heated through.

Nutrition Facts : Calories 329 calories, Fat 22g fat (14g saturated fat), Cholesterol 84mg cholesterol, Sodium 1077mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 2g fiber), Protein 11g protein.

Tips:

  • For a smoother soup, blend it in a high-powered blender or use an immersion blender.
  • To make the soup creamier, add a tablespoon or two of heavy cream or sour cream.
  • To add a bit of spice, stir in a pinch of cayenne pepper or red pepper flakes.
  • For a more savory soup, add a teaspoon of Worcestershire sauce or soy sauce.
  • To make the soup heartier, add some cooked chicken, shrimp, or bacon.
  • Garnish the soup with a sprinkle of chopped fresh parsley, chives, or dill.

Conclusion:

This fresh broccoli cream soup is a delicious and easy-to-make soup that is perfect for a quick and healthy meal. It is packed with nutrients and can be easily customized to your liking. Serve it with a side of crusty bread or a salad for a complete meal.

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