Homemade Cream of Broccoli Soup Recipe
I’ll let you in on a secret that’ll transform your soup game forever. When I think about the perfect bowl of cream of broccoli soup, my mind doesn’t wander to those canned versions sitting on grocery store shelves. Instead, I picture something rich, velvety, and packed with actual broccoli flavor that doesn’t taste like it came from a laboratory. The difference between homemade and store-bought is honestly jaw-dropping.
Why You’ll Love this Homemade Cream of Broccoli Soup
Three things make this homemade cream of broccoli soup absolutely irresistible, and I’m betting you’ll agree after your first spoonful.
First, it’s ridiculously creamy without being heavy. The milk and flour combo creates this velvety texture that coats your spoon perfectly.
Second, those sautéed onions and celery? They build a flavor foundation that transforms ordinary broccoli into something restaurant-worthy.
Third, you control everything. No weird preservatives or ingredients you can’t pronounce. Just real food doing what real food does best.
Plus, your kitchen will smell like pure comfort while it’s cooking.
What Ingredients are in Homemade Cream of Broccoli Soup?
This homemade cream of broccoli soup calls for ingredients you probably already have lurking in your kitchen. The beauty lies in how these simple, everyday items transform into something that tastes like it came from a fancy bistro.
Most of these ingredients are pantry staples, which means you can whip this up on a whim when you’re craving something warm and comforting. No special trips to specialty stores or hunting down obscure ingredients that cost more than your monthly coffee budget.
Ingredients:
- 1 bunch fresh broccoli
- 1/4 cup butter
- 2 onions
- 2 cups celery, chopped
- 1 garlic clove
- 1/2 cup all-purpose flour
- 4 cups milk
- 4 cups chicken broth
- 1/2 teaspoon marjoram
- 1/2 teaspoon thyme
- Salt and pepper to taste
- Slivered almonds (for topping)
- 1 tomato, chopped (for topping)
A Few Things to Keep in Mind
Don’t stress too much about the broccoli being picture-perfect. Those slightly wonky florets and thick stems work just fine, and honestly, they’re often cheaper than the pristine specimens.
For the milk, stick with whole milk if you want that rich, creamy texture. You could use lower-fat versions, but your soup might taste a bit thinner, like it’s trying to be healthy when it really just wants to be indulgent.
The herbs matter more than you might think. Fresh marjoram and thyme will give you a more vibrant flavor than their dried counterparts, but dried works perfectly fine if that’s what you have. Just use about half the amount since dried herbs pack more concentrated flavor.
Those toppings are totally optional, but they add nice texture contrast. The slivered almonds give you that satisfying crunch, while the chopped tomato adds a fresh pop of color and slight acidity that cuts through all that creamy richness.
How to Make this Homemade Cream of Broccoli Soup
Making this cream of broccoli soup is pretty straightforward, though like most good things, it requires a bit of patience. The key is building layers of flavor, which sounds fancy but really just means doing things in the right order.
Start with your 1 bunch of broccoli by trimming off any tough or woody parts. Cut everything into half-inch thick slices, and don’t worry about making them perfectly uniform. We’re making soup, not entering a vegetable beauty contest.
Steam the broccoli in salted water until it’s tender, which usually takes about 5-7 minutes. You want it soft enough to easily pierce with a fork, but not so mushy that it falls apart at the mere suggestion of movement.
While the broccoli is steaming, grab a large saucepan and melt your 1/4 cup of butter over medium heat. Once it’s melted and slightly foamy, add your 2 onions, 2 cups of chopped celery, and 1 garlic clove. The recipe says to cook until brown, which means you’re looking for a nice golden color and that amazing smell that makes your kitchen feel like home.
Here’s where things get a little tricky, but not impossible. You need to gradually stir in that 1/2 cup of flour into the butter and vegetable mixture. The word “gradually” is doing some heavy lifting here because if you dump it all in at once, you’ll end up with lumpy, flour-y bits that refuse to cooperate. Sprinkle it in a little at a time, stirring constantly, until everything looks smooth and paste-like.
Now comes the part that separates the confident cooks from the nervous ones. Add your 4 cups of milk slowly, and I mean slowly. Pour it in a thin stream while stirring constantly, because this is where lumps love to form if you’re not paying attention.
Once the milk is incorporated and things are looking smooth, add your 4 cups of chicken broth along with the 1/2 teaspoon each of marjoram and thyme.
Keep stirring this mixture over low heat until it thickens and starts to boil. This can take anywhere from 10 to 15 minutes, and yes, your arm might get a little tired from all that stirring. Think of it as a very boring workout that ends with soup instead of sore muscles.
Once your soup base has thickened nicely, fold in your steamed broccoli along with salt and pepper to taste. The beauty of this step is that the broccoli has already been cooked, so you’re just warming it through and letting all those flavors get acquainted.
Serve it hot, because lukewarm cream soup is about as appealing as a soggy sandwich. Top with those slivered almonds for crunch or chopped tomatoes for a fresh pop, or both if you’re feeling particularly generous with yourself.
Homemade Cream of Broccoli Soup Substitutions and Variations
While this cream of broccoli soup is absolutely delicious as written, let’s be honest – sometimes you open your fridge and realize you’re missing half the ingredients, or you’ve got dietary restrictions that make you want to throw the recipe out the window.
I love swapping cauliflower for half the broccoli when I’m feeling adventurous. Heavy cream instead of milk creates restaurant-quality richness. No chicken broth? Vegetable broth works perfectly.
Dairy-free folks can use coconut milk and skip the butter for olive oil. Trust me, your lactose-intolerant friends will thank you.
Even frozen broccoli saves the day when fresh isn’t available.
What to Serve with Homemade Cream of Broccoli Soup
Perfect soup deserves perfect companions, and I’m here to help you turn that bowl of creamy broccoli goodness into a complete meal that’ll make your taste buds do a happy dance.
Crusty bread’s your best friend here. Think warm sourdough, garlic bread, or even simple crackers for that satisfying crunch.
I love pairing this soup with grilled cheese – because who doesn’t want to dunk melted cheese into creamy broccoli?
For something lighter, try a simple green salad with vinaigrette. The acidity cuts through the richness beautifully.
Need protein? Add rotisserie chicken or serve alongside a turkey sandwich.
Final Thoughts
There’s something magical about ladling homemade soup into bowls, watching that creamy green goodness swirl around, knowing you created every bit of comfort from scratch.
This cream of broccoli soup will become your go-to when temperatures drop and you need something warm, filling, and nutritious.
I love how flexible this recipe is.
Too thick? Add more broth.
Want it richer? Extra butter never hurt anyone.
The beauty lies in making it yours.
Homemade Cream of Broccoli Soup
Ingredients
- 1 bunch fresh broccoli
- 1/4 cup butter
- 2 medium onions chopped
- 2 cups celery chopped
- 1 garlic clove minced
- 1/2 cup all-purpose flour
- 4 cups whole milk
- 4 cups chicken broth
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- Slivered almonds for garnish
- 1 tomato chopped for garnish
Instructions
- Trim broccoli and cut into 1/2-inch thick slices. Steam in salted water until tender, about 8-10 minutes. Drain and set aside.
- In a large saucepan, melt butter over medium heat. Sauté onions, celery, and garlic until golden brown, about 5-7 minutes.
- Gradually stir flour into the butter mixture, creating a roux. Cook for 1-2 minutes.
- Slowly add milk while whisking constantly to prevent lumps.
- Add chicken broth, marjoram, and thyme. Continue stirring over low heat.
- Simmer until soup thickens and comes to a gentle boil, about 10 minutes.
- Add steamed broccoli and season with salt and pepper to taste.
- Serve hot, topped with slivered almonds, cheese, or chopped tomato as desired.
Notes
- For a smoother texture, blend half the soup in a blender before serving
- Substitute vegetable broth for chicken broth to make it vegetarian
- If soup becomes too thick, thin with additional milk or broth
- Fresh herbs can be substituted – use 1 tablespoon fresh for every 1/2 teaspoon dried
- Soup can be made ahead and refrigerated for up to 3 days – reheat gently and add liquid if needed
- For extra richness, stir in 1/4 cup heavy cream before serving
Nutrition
Frequently Asked Questions
Can I Freeze Leftover Cream of Broccoli Soup for Later Use?
I can freeze leftover cream of broccoli soup, but I’ll notice texture changes when reheating. The dairy may separate slightly. I’ll stir well and reheat gently for best results.
How Long Does Homemade Cream of Broccoli Soup Last in the Refrigerator?
I’d store your homemade cream of broccoli soup in the refrigerator for three to four days maximum. I recommend keeping it in an airtight container and reheating it thoroughly before serving again.
What’s the Best Way to Reheat Cream of Broccoli Soup Without Curdling?
I’ll reheat your soup gently over low heat, stirring constantly to prevent curdling. I’d add a splash of milk or broth if it’s too thick, and I’ll never let it boil rapidly.
Can I Make This Soup in a Slow Cooker or Instant Pot?
I’d modify this recipe for both appliances. For slow cooker, sauté vegetables first, then add everything except milk in the last hour. For Instant Pot, use sauté function, then pressure cook briefly.
How Do I Fix Cream of Broccoli Soup That Turned Out Too Thick?
I’ll thin your thick cream of broccoli soup by gradually whisking in warm milk, chicken broth, or cream until you reach your desired consistency. Add small amounts at a time to avoid making it too thin.