Description
Cream of Broccoli Soup is a velvety, comforting dish that comes together in just 25 minutes. Featuring tender broccoli blended with rich cream, butter, and savory broth, it’s perfect for a quick weeknight dinner, a cozy rainy-day lunch, or an elegant dinner party starter. The result is a smooth, vibrant green soup with a delicate, fresh flavor that’s both indulgent and nourishing.
Ingredients
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8 cups broccoli florets (about 1 1/4 lb / 570 g)
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2 cups (480 ml) low-salt chicken broth (or vegetable broth for vegetarian)
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1 cup + 4 tsp (260 ml total) whipping cream
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3 tbsp (45 g) unsalted butter
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Ground white pepper, to taste
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Salt, to taste
Instructions
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Cook broccoli – Bring a large pot of salted water to a boil. Add broccoli florets and cook for 5 minutes until tender but still bright green. Drain, reserving 4 small florets for garnish.
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Make base – In a heavy saucepan, combine chicken broth and 1 cup cream. Bring to a boil over medium-high heat.
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Blend – Working in batches, blend the cooked broccoli, hot broth-cream mixture, and butter until smooth (about 45 seconds per batch).
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Season & reheat – Return soup to the saucepan. Add salt and white pepper to taste. Reheat gently, adding water if the soup is too thick.
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Serve – Ladle into bowls, drizzle each with 1 tsp cream, and garnish with the reserved broccoli florets.
Notes
Avoid overcooking broccoli to keep its vibrant color.
For a chunkier soup, blend only 3/4 of the broccoli and stir in the rest.
Use vegetable broth for vegetarian, or plant-based cream/butter for vegan.
Freeze for up to 2 months; whisk after thawing to restore texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French / American Fusion