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.
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 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 smooth. Cool enh?
- Milk instead of cream - The job of the cornstarch is to prevent milk from splitting and thicken 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.
Step by step 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 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 the 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.
More soup recipe
- Creamy Instant Pot Split Pea Soup
- Homemade Cauliflower Soup
- Ground Beef Soup
- Slow Cooker Potato Soup
- Easiest Pumpkin Soup Recipe
- Roast Butternut Squash Soup
- See all soup recipes
Frequently asked questions
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
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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
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 cup (250 ml) Stock chicken or vegetable
- 1 cup (250 ml) Milk Whole
- 1 tablespoon Cornstarch
- 2 tablespoon Parmesan cheese grated (optional)
Instructions
- 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.
- 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.
- 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 wellPro 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.
Recipe Notes
- 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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Julia
I make similar soup and we love it. It's easy and quick to make and tastes delicious!
Veena Azmanov
Thanks, Julia
Natalie
This is the perfect soup to make after holidays. It's light creamy and so healthy. I can't wait to give it a try.
Veena Azmanov
Thanks, Natalie. yes, it is creamy and delicious
Bry
I've nevr heard of Brocolli soup until I saw this recipe, but I must admit it looks incredibly yummy! Can't wait to try it out at home xx
Veena Azmanov
Thanks, Bry. Yes, broccoli is very easy in soups. Kids love it too.
Danielle Wolter
This came out amazing. So perfect for cold days!
Veena Azmanov
Thank you so much, Danielle. So happy you enjoyed it. Thanks for coming back to write this feedback.
Adrianne
Veena this soup looks delicious!! It is funny as broccoli is not everyone's favourite vegetable but you have made it look so good!!
Veena Azmanov
Thanks, Adrianne. You must try this - my kids love it.