This cream of broccoli soup is hearty and wholesome. Made with broccoli, parmesan cheese, and a secret ingredient that makes it rich, creamy, and delicious in less than 30 minutes.
Table of Content
Winter is all about soups in our home. Kids can eat soup every single day and you won't hear them complain.
Why make this soup?
- You won't get a more heart-healthy broccoli soup than this. While there is a little parmesan cheese in the soup for the flavor it is not loaded with cheese or butter which makes this perfect more than once a week.
- The secret ingredient is potato - The job of the potato is to make the soup creamier. How? If you use only broccoli the soup has a grainy texture but the fiber in the potato blends it smoothly. Cool eh?
- Milk instead of cream - The job of cornstarch is to prevent milk from splitting and thickening the soup so we don't need to load it with cream.
Ingredients and substitutes
- Broccoli - I've used one head of broccoli about a pound which works great for our family of four but you can certainly double the recipe.
- Potato – I prefer potato instead of flour as my thickening agent in this soup. I notice that potato helps the sweet peas blend to a more smooth consistency giving the sweet potato skin some fiber to blend well.
- Thyme - I like using thyme - a little goes a long way and does not affect the color of the soup as well
- Milk - Cauliflower is high in fiber so you don't really need any heavy cream in this soup. I like using full-fat milk.
- Cornstarch - the purpose of the cornstarch here is to prevent the milk from splitting. Of course, it also works as a thickener which is why the cream is really not necessary in this soup.
- Parmesan – adds a slightly nutty flavor to the soup. The first time I used it was by mistake and everybody complimented the soup I had to do it again. Now, it's a must-have ingredient.
Cream of broccoli soup
- In a soup pot add oil and saute the onions for a minute until translucent. Then add the garlic and bay leaves - saute for another 30 seconds
Pro tip - Chop the broccoli, potatoes, and onions small so they cook fast.
- Next, add the chopped broccoli and potatoes – saute for 2 minutes then add the thyme and stock
Pro tip - the potato helps keep the soup nice and creamy so we don't need any cream. - Season with salt and pepper. Cover and cook on medium-low for 5 to 7 minutes until the veggies are tender.
Pro tip - if you use store-bought chicken stock check to see if it has salt added. - Remove the bay leaves, add the parsley and blend the veggies into a smooth puree
- Combine the milk and cornstarch, then add it to the soup, followed by the Parmesan cheese – combine well
Pro tip - the cornstarch in the milk will prevent the milk from splitting - Taste and adjust seasoning and consistency - add water if the soup is too thick.
Pro tip - the soup will continue to thicken as it cools. If necessary you can add more water and warm the soup again. - Serve with toasted bread or croutons. I like a little more parmesan and parsley for garnish.
Tips for making perfect soups
- Choose the right vegetables and pair them appropriately. This is important when making combining two or more veggies together.
- Know the cooking time of these vegetables. Add the longer cooking vegetables to the pot first or some will be mush while the others will be grainy.
- When possible opt for roasting the vegetables. Roasting veggies caramelize the sugars and bring out the natural sweetness in the vegetables.
- If possible make your own homemade stock. This makes a huge difference to homemade soups.
- If you use ready-to-use store-bought stock make sure to under season your vegetables as commercial stocks have tons of salt added to them.
- You don't always need butter or cream for every soup. Vegetables with high fiber like potato, sweet potato, pumpkin, and butternut squash, become very creamy when cooked and pulsed. This means you can eat them more often if you make them healthier. Right?
- Often a tab of butter or cream on the top adds that touch of flavor you need in a soup. So add just that ½ teaspoon of butter or 1 tablespoon of cream on the top as garnish.
- Yogurt and milk are great alternatives to full-fat cream. Having said that both milk and yogurt can split when added to soups. So add them warm and at the last minute. Then, turn the heat off. OR
- A teaspoon of cornstarch in every cup of milk will prevent the milk from splitting.
- While yogurt is a great low-fat addition to soups, it can add a bit of tang which may or may not work with all vegetables.
How long will this broccoli soup keep?
The delicious cream of broccoli soup will keep in the refrigerator for 3 to 4 days. You can also keep it in the freezer for up to 3 months. Always thaw in the fridge overnight for the best results.
Can I use only broccoli instead of potato for this soup?
Yes, you can. The potato, however, combines with the grainy texture of the broccoli and helps make the soup creamier
What side dish can I serve with soup?
For our family, a side salad or sauteed veggies with some homemade fresh bread on the side makes a complete meal. Try
garlic sesame asparagus, parmesan asparagus, or sesame green beans. Some cheesy baked eggplant slices, lemon rosemary potatoes, or roasted dill potatoes
What bread is perfect for this soup.
Walnut Raisin WW Bread
No-Knead Beer Bread
No-knead Bread
Roasted Garlic Parmesan Bread Rolls
Garlic Dinner Rolls
See all bread recipes
Printable Recipe
Cream of Broccoli Soup
Print Pin Rate Share by Email Share on FB Save GrowCalories: 77kcal
Adjust Servings Here: 6 servings
Description
This cream of broccoli soup is hearty and wholesome. Made with broccoli, parmesan cheese, and a secret ingredient that makes it is rich, creamy, and delicious in less than 30 minutes
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 6 cups (500 g) Broccoli (chopped in small florets)
- 1 cup (200 g) Potato (chopped into small pieces)
- 1 tablespoon Olive oil
- ½ cup Onions (chopped into small pieces)
- ½ teaspoon Garlic (sliced)
- 2 Bay leaves
- ½ teaspoon Thyme (fresh)
- 1 spring Parsley ((¼ cup) )
- 1 cup (250 ml) Stock (chicken or vegetable)
- 1 cup (250 ml) Milk (Whole)
- 1 tablespoon Cornstarch
- 2 tablespoon Parmesan cheese (grated (optional) )
- ½ teaspoon Salt
- ½ teaspoon Pepper
Instructions
- In a soup pot add oil and saute the onions for a minute until translucent. Then add the garlic and bay leaves - saute another 30 secondsPro tip - Chop the broccoli, potatoes, and onions small so they cook fast.1 tablespoon Olive oil, ½ teaspoon Garlic, 2 Bay leaves, ½ cup Onions
- Next, add the chopped broccoli and potatoes – saute for 2 minutes then add the thyme and stockPro tip - the potato helps keep the soup nice and creamy so we don't need any cream.6 cups Broccoli, 1 cup Potato, 1 cup Stock, ½ teaspoon Thyme
- Season with salt and pepper. Cover and cook on medium-low for 5 to 7 minutes until the veggies are tender.Pro tip - if you use the store-bought chicken stock check to see if it has salt added.½ teaspoon Salt, ½ teaspoon Pepper
- Remove the bay leaves, add the parsley and blend the veggies into a smooth puree1 spring Parsley
- Combine the milk and cornstarch, then add it to the soup, followed by the Parmesan cheese – combine wellPro tip - the cornstarch in the milk will prevent the milk from splitting1 cup Milk, 1 tablespoon Cornstarch, 2 tablespoon Parmesan cheese
- Taste and adjust seasoning and consistency - add water if the soup is too thick.Pro tip - the soup will continue to thicken as it cools. If necessary you can add more water and warm the soup again.
- Serve with toasted bread or croutons. I like a little more parmesan and parsley for garnish.
Recipe Notes & Tips
- Choose the right vegetables and pair them appropriately. This is important when making combining two or more veggies together.
- Know the cooking time of these vegetables. Add the longer cooking vegetables to the pot first or some will be mush while the others will be grainy.
- When possible opt for roasting the vegetables. Roasting veggies caramelize the sugars and bring out the natural sweetness in the vegetables.
- If possible make your own homemade stock. This makes a huge difference to homemade soups.
- If you use ready-to-use store-bought stock make sure to under season your vegetables as commercial stocks have tons of salt added to them.
- You don't always need butter or cream for every soup. Vegetables with high fiber like potato, sweet potato, pumpkin, butternut squash, become very creamy when cooked and pulsed. This means you can eat them more often if you make them healthier. Right?
- Often a tab of butter or cream on the top adds that touch of flavor you need in a soup. So add just that ½ teaspoon of butter or 1 tablespoon of cream on the top as garnish.
- Yogurt and milk are a great alternative to full-fat cream. Having said that both milk and yogurt can split when added to soups. So add them warm and at the last minute. Then, turn the heat off. OR
- A teaspoon of cornstarch in every cup of milk will prevent the milk from splitting.
- While yogurt is a great low-fat addition to soups, it can add a bit of tang which may or may not work with all vegetables.
Nutrition Information
Calories: 77- kcalCarbohydrates: 11- gProtein: 5- gFat: 2- gSaturated Fat: 1- gPolyunsaturated Fat: 1- gMonounsaturated Fat: 1- gCholesterol: 5- mgSodium: 252- mgPotassium: 365- mgFiber: 3- gSugar: 5- gVitamin A: 745- IUVitamin C: 83- mgCalcium: 114- mgIron: 1- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Iluminameluna
I used your recipe but didn't have potatoes, so instead of blending the broccoli I chopped the 3 lbs of it that I needed to cook. Added all the other ingredients, including the warm whole milk at the end, I did shred a half sweet onion to sautée at the beginning because 1 of my grands doesn't like finding onions. Also added a tiny bit of celery seed, not celery salt!, and a dash of dill, because I find they complement broccoli really well!
Thank you so much for sharing your recipe! I had to use almost 7 lbs of broccoli from our Food Bank, and just steaming them wasn't going to be efficient. A soup was going to go down better, I thought, and boy, was I right!! My 3 grands, ages 15y, 6y and 5y at the time, asked for 2nds that first night (I even added a bit of cheddar at the bottom of their bowls!), and, and Dad only got one adult serving. I was too tired to eat which was fine because the pot was almost licked clean by then. My son toasted some French bread slices and used a spatula to scrape the "dry" stuff off the sides, which were actually creamy, to spread on them. He looked like he was enjoying them.
In the end, we had another pot the next day, but I increased the amount by a quart because I was asked for leftovers. There weren't any, anyway. And both nights I used the peeled trunks of the broccoli, so nothing was wasted. If I'd had a good processor I'd have processed it until it was in pieces still. I think it kept the broccoli sweet, and tender still, with the taste of broccoli. No need to use cornstarch, it turns out because I forgot the 2nd night. It was still creamy, and delicious, just not as thick, and it didn't stick to the pot.
Awesome recipe!
Veena Azmanov
Thank you
Smita
I have made broccoli soup, I also whole broccoli (used the broccoli stems, flouriest) small potato ( cubed and microwave in 3/4 amount of water) cooked in vitamix soup settings and once it’s creamy added 1 tsp live oil, 1 tsp butter, 1/4 black pepper, 1/4 garlic powder3/4 tsp salt and half cup milk and blend again. Topped with shredded Parmesan cheese. Next time I will include thyme as seasoning