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Kayla Hoang
Kayla Hoang
Kayla Hoang is a freelance recipe developer, writer, and baker. She is a graduate of Johnson and Wales University’s 4-year Baking and Pastry program and has training from Alain Ducasse’s Ecole Nationale Supérieure de Pâtisserie in Yssingeaux, France. Her love of food comes from her parents and their Bangladeshi and Vietnamese roots. In her free time, she can usually be found in the kitchen waiting for a fresh batch of cookies to come out of the oven or taking on a new baking project.
published Aug 24, 2022
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Cream of broccoli soup is lush, velvety, and savory.
Serves6 to 8Makesabout 9 cupsPrep20 secondsCook35 secondsreviews
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This vibrant green cream of broccoli soup is lush, savory, and perfect year-round if you’re a perpetual soup-eater like me.It’s extra flavorful, thanks to the addition of celery and carrot. And a generous amount of onion and garlic provide a delicious base that accentuates the flavor of the broccoli. A Yukon Gold potato thickens the soup without overpowering the flavor of the broccoli, fresh chives brighten everything up, and a touch of heavy cream brings it all together.
How Do You Make Cream of Broccoli Soup?
- Cut the vegetables and aromatics.
- Heat butter and olive oil together in a large Dutch oven or pot and sauté celery, carrots, onion, and garlic with salt, black pepper, and crushed red pepper until softened.
- Add a peeled and chopped Yukon Gold potato and the broccoli stems to the pot with vegetable broth and bring to a boil.
- Reduce the heat to a simmer and add the small broccoli florets. Simmer uncovered until all the vegetables are tender. Simmering uncovered helps preserve the green color of the broccoli.
- Add heavy cream and chives to the soup off the heat.
- Blend the soup (in batches if needed) until smooth and creamy.
- Garnish as desired and serve while still hot!
How Do You Thicken Cream of Broccoli Soup?
Cream of broccoli soup is thickened by adding a Yukon Gold potato. It’s starchy enough to thicken the soup, but mild enough to let the broccoli flavor shine.
What Is Cream of Broccoli Soup Made Of?
- Broccoli crowns
- Low-sodium vegetable broth
- Heavy cream
- Yukon Gold potato
- Aromatics, including celery, carrot, onion, garlic
- Olive oil and butter
- Salt, black pepper, crushed red pepper
- Chives
Cream of Broccoli Soup Recipe
Cream of broccoli soup is lush, velvety, and savory.
Prep time 20 seconds
Cook time 35 seconds
Makes about 9 cups
Serves 6 to 8
Nutritional Info
Ingredients
- 1 large stalk
celery
- 1
medium carrot
- 1
medium yellow onion
- 6 large cloves
garlic
- 1
medium Yukon gold potato (about 8 ounces)
- 1 1/4 pounds
broccoli crowns (about 2 large or 4 small)
- 1 tablespoon
olive oil
- 1 tablespoon
unsalted butter
- 2 teaspoons
kosher salt, divided
- 1 teaspoon
freshly ground black pepper, divided
Pinch red pepper flakes (optional)
- 6 cups
low-sodium vegetable or chicken broth
- 1 small bunch
fresh chives (about 15), plus more for serving
- 1/4 cup
heavy cream, plus more for serving
Crispy roasted broccoli or toasted bread, for serving (optional)
Instructions
Dice 1 large celery stalk (about 1/2 cup). Peel and dice 1 medium carrot (about 1/2 cup). Place the celery and carrot in a small bowl. Thinly slice 1 medium yellow onion (about 2 cups). Finely chop 6 large garlic cloves (about 2 tablespoons).
Peel and dice 1 medium Yukon Gold potato (about 2 cups), then place in a large bowl. Trim off any brown, dry areas from the stem end of 1 1/4 pounds broccoli crowns. Cut the florets from the stems, then dice the stems into 1/2-inch to 1-inch pieces. Add to potato bowl. Cut the florets into rough 1-inch pieces and keep them separate from the stems.
Heat 1 tablespoon olive oil and 1 tablespoon unsalted butter in a large Dutch oven or pot over medium heat until the butter is melted. Add the celery and carrot, 1 teaspoon of the kosher salt, and 1/2 teaspoon of the black pepper. Cook, stirring often, until the vegetables begin to soften, 5 to 7 minutes. Add the onion and cook, stirring often, until the onion is softened, about 5 minutes. Add the garlic and a pinch of red pepper flakes if using. Cook, stirring constantly, until the garlic is fragrant and beginning to soften, about 1 minute.
Add the potato and broccoli stems, and remaining 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Stir to combine. Add 6 cups low-sodium vegetable or chicken broth, increase the heat to high, and bring to a boil. Add the broccoli florets and stir to combine. Reduce the heat to maintain a simmer and cook until the vegetables are fork-tender, 10 to 12 minutes. Meanwhile, finely chop 1 small bunch fresh chives until you have about 1 1/2 tablespoons, plus more for serving if desired.
Remove the pot from the heat. Add 1/4 cup heavy cream and the 1 1/2 tablespoons chives, and stir to combine. Working in batches as needed, transfer the soup to a blender and blend until smooth and creamy, 2 to 4 minutes per batch. Transfer the blended soup back to the pot. (Alternatively, blend directly in the pot with an immersion blender.) Rewarn the soup over medium-low heat if needed. Serve topped with more chives, a drizzle of heavy cream, crispy roasted broccoli, and/or toasted bread on the side if desired.
Recipe Notes
Vegetable broth: Vegetable broth can vary in color depending on brand. Use a broth that’s on the clear side to allow the green color of the broccoli to come through once the soup is blended.
Vegan substitute: For a dairy-free version, unsweetened coconut cream can be swapped for the heavy cream and more olive oil for the butter.
Storage: Leftovers can be refrigerated in an airtight container for up to 5 days. Thin out with more vegetable broth if needed when reheating.
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Ingredient
vegetarian
Low-Sugar
Gluten-Free
dairy
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