Homemade Cream of Broccoli Soup
Yesterday’s grocery haul included a massive head of broccoli that was too good of a deal to pass up. Standing there in my kitchen, watching snow fall outside, I knew exactly what needed to happen.
This soup started as my grandmother’s recipe, but I’ve tweaked it over the years to get that silky-smooth texture that makes you forget you’re basically drinking vegetables. The secret? Blending in batches instead of using an immersion blender.
Don’t skip that last step with the butter-flour mixture. It might seem fussy, but it’s what transforms this from “blended broccoli” into that creamy, restaurant-style soup you’re craving.
What You’ll Need
- 5 tablespoons unsalted butter, divided
- 1 small sweet onion (1 cup), chopped
- 3 garlic cloves (1 tablespoon), minced
- 3 cups chicken broth
- 8 cups broccoli florets (1.25 lbs)
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
- 3 tablespoons all-purpose flour
- 2 cups half-and-half
Steps
- Melt 2 tablespoons butter in a large pot over medium heat. Add onion and garlic, stirring frequently until they’re soft and fragrant, about 3 minutes.
- Pour in the broth, add broccoli, salt, and pepper. Cover and bring to a simmer. Cook covered for about 5 minutes, stirring occasionally, until broccoli turns vibrant green and tender.
- Working in two batches, transfer mixture to a blender. Remove center piece of lid for steam to escape, then blend each batch about 30 seconds until smooth. Return everything to the pot and keep warm over low heat.
- In a separate small saucepan, melt remaining 3 tablespoons butter over medium heat. Whisk in flour until it turns pale golden and smells nutty (about 1 minute). Gradually whisk in half-and-half until smooth. Cook while whisking often until mixture thickens, about 5 minutes.
- Stir half-and-half mixture into blended broccoli soup. Taste and adjust seasoning with additional salt and pepper if needed. Serve hot.
Substitutions That Actually Work
- Replace half-and-half with whole milk plus 2 tablespoons heavy cream for each cup of half-and-half
- Swap chicken broth with vegetable broth for vegetarian version
- Use cauliflower instead of broccoli (same amount) for a different but equally delicious soup
- Gluten-free flour blend works 1:1 in place of all-purpose flour
Making It Diabetes-Friendly
- Use unsweetened almond milk mixed with ¼ cup heavy cream instead of half-and-half
- Replace flour with 2 tablespoons xanthan gum for thickening
- Add extra broccoli stems (they’re lower in carbs than florets)
- Total carbs reduced from 15g to 8g per serving with these changes
Tips & Storage
- Store in airtight container in fridge for up to 4 days
- Reheat on stovetop over medium-low heat, stirring occasionally and adding splash of milk if needed
- Freeze in portions for up to 3 months – thaw overnight in fridge
- For meal prep, make through blending step and freeze; add cream mixture fresh when reheating