Cream of Broccoli Soup
A silky, velvety bistro-style soup built on a classic butter-and-flour roux, loaded with tender broccoli and finished with heavy cream for signature richness. This from-scratch version delivers deep savory flavor and a gorgeous natural green color.
Equipment
- Large Dutch oven or heavy-bottomed soup pot (5-6 quart) - Distributes heat evenly to prevent scorching
- Immersion blender or countertop blender - For pureeing soup directly in the pot
- Wooden spoon or silicone spatula
- Chef's knife
- Cutting board
- Ladle
- Fine-mesh strainer - (optional) For an ultra-silky finish
- Measuring cups and spoons
Ingredients
- 2 tablespoons unsalted butter - 28g
- 1 tablespoon olive oil
- 1 medium yellow onion - roughly chopped
- 3 garlic cloves - minced
- 3 tablespoons all-purpose flour - 24g
- 4 cups chicken broth - 950ml (or vegetable broth for vegetarian version)
- 5 cups fresh broccoli florets - 450g, from about 1 large head; stalks also work if peeled and diced
- 1 cup heavy cream - 240ml, at least 36% milk fat
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground nutmeg
- salt - to taste
- white pepper - to taste (black pepper works as a substitute)
For Garnish (Optional)
- Fresh chives or parsley - snipped or chopped
- Croutons
- Sharp cheddar cheese - shredded, for serving (optional)
Instructions
- Rinse broccoli and cut into medium florets, about 5 cups total. Optionally peel and dice the tender inner stalk into 1-inch pieces.
- Melt butter with olive oil in a Dutch oven over medium heat. Add onion and cook for 5-7 minutes until soft and translucent. Add garlic and cook for 30-60 seconds until fragrant, without browning.
- Sprinkle flour over the onion mixture and stir constantly for 1-2 minutes until the raw flour taste cooks out and the mixture smells slightly nutty.
- Whisk in 1 cup of broth until smooth, then add the remaining 3 cups. Bring to a gentle boil, stirring frequently.
- Add broccoli, garlic powder, onion powder, and nutmeg. Reduce heat to medium-low, cover with the lid slightly ajar, and simmer for 15-20 minutes until broccoli is very tender.
- Remove from heat and cool slightly. Using an immersion blender, puree the soup on high for 1-2 minutes until completely smooth and velvety. For an ultra-silky finish, pass through a fine mesh strainer.
- Return to low heat if needed. Stir in heavy cream and warm gently for 3-5 minutes, without boiling. Season with salt and white pepper to taste.
- Ladle into bowls and garnish with fresh chives, a swirl of cream, croutons, or shredded cheddar cheese if desired. Serve hot with crusty bread.
Notes
- Roux is essential: Cook the butter and flour for at least 1-2 minutes to remove the raw flour taste. This creates a smooth, stable body that won't separate when reheated.
- Blend while hot: The broccoli should be very soft (almost overcooked) before blending to achieve a silky, lump-free texture.
- Avoid cream separation: Remove the pot from heat and cool for 1-2 minutes before adding heavy cream. Never boil the soup after adding cream.
- Season at the end: Broth reduces during cooking, concentrating sodium. Always taste and adjust salt after blending and adding cream.
- Storage: Refrigerate in an airtight container for up to 4 days. Freeze for up to 3 months, leaving 1 inch of space for expansion.
- Reheating tips: Reheat on the stovetop over low heat, stirring frequently. Do not boil. If the soup separates, blend again briefly with an immersion blender.
- Make it vegetarian: Simply swap chicken broth for vegetable broth. Use olive oil instead of butter for a vegan version with coconut milk.
- Broccoli cheddar variation: After blending, stir in 1-1.5 cups of freshly shredded sharp cheddar cheese over low heat until melted. Pre-shredded cheese may cause a gritty texture.
- Brighten the flavor: A squeeze of fresh lemon juice after blending enhances color and adds a bright note that balances the richness.
- For a chunky version: Skip the blender and mash the broccoli with a potato masher for a hearty, rustic texture.