This cream of broccoli soup is made with fresh broccoli, potato, onion, garlic, milk, and a little Parmesan. The potato gives the soup a smooth, creamy texture, while the Parmesan adds just enough flavor without turning it into a broccoli cheese soup.
It’s a simple homemade broccoli soup that takes about 20 minutes to make. Everything cooks in one pot, then gets blended until smooth. I usually serve it with crusty bread or croutons for a quick lunch or light dinner.
I’ve been making this broccoli soup for years, and the Parmesan actually became part of the recipe by accident. I added some to the soup one day, and everyone commented on how much better it tasted. I’ve been adding a little ever since.
It’s not enough Parmesan to turn this into a broccoli cheese soup. It just adds another layer of flavor to the broccoli.
I also use a potato in this soup. Once blended, it gives the soup a lovely creamy texture and means you don’t need to add lots of cream or butter.
Why you’ll love this soup
- Quick to make – Cut the broccoli and potato fairly small and the soup cooks in about 20 minutes.
- Smooth and creamy – The potato gives the soup body, while the milk finishes the texture.
- Broccoli stays the star – A little Parmesan adds flavor without turning it into a cheese soup.
- Simple ingredients – It’s an easy soup to make with everyday ingredients.
Ingredients and substitutes
- Broccoli – I prefer fresh broccoli for this soup. Cut the florets fairly small so they cook quickly. You can also use the tender part of the stem; peel away the tough outside and chop it small.
- Potato – This gives the broccoli soup body and helps create that creamy texture once everything is blended.
- Onion and garlic – The flavor base of the soup. Let the onion soften before adding the garlic and vegetables.
- Bay leaves and thyme – I keep the herbs simple so they don’t overpower the broccoli. Fresh or dried thyme works.
- Broth – Vegetable or chicken broth both work. We’ll check the amount when we clean the recipe card because, after what we just found with the cauliflower soup, I don’t want to blindly pour four cups of broth into this one either. 😄
- Milk and cornstarch – Mix these together before adding them to the soup. The cornstarch helps finish the consistency.
- Parmesan – Just a small amount adds a lot of flavor. Freshly grated Parmesan melts into the soup much better than pre-grated cheese.
Step-by-step: Cream of Broccoli Soup
1. Sauté the aromatics
Heat the olive oil in a large soup pot over medium heat. Add the onion and cook until soft and translucent.
Add the garlic and bay leaves and cook for about 30 seconds.
2. Add the broccoli and potato
Add the broccoli and chopped potato and sauté for about 2 minutes.
Add the thyme and broth and season lightly with salt and pepper.
Veena’s tip: Cut the potato and broccoli into fairly small pieces. They’ll cook faster and, more importantly, blend much more smoothly.
3. Simmer
Cover and cook over medium-low heat until the broccoli and potato are completely tender.
Don’t rely only on the clock here. If you can easily pierce the potato with a knife, it’s ready to blend.
4. Blend the soup
Remove the bay leaves before blending.
Use an immersion blender to blend the soup until smooth. A countertop blender will give you an even smoother texture if that’s what you prefer.
5. Finish with milk and Parmesan
Mix the milk and cornstarch together until smooth, then stir it into the soup.
Add the Parmesan and cook gently for another minute or two, just until the cheese has melted and the soup has thickened slightly. Don’t let it boil hard after adding the milk.
6. Adjust and serve
Taste and adjust the salt and pepper. If the soup is thicker than you like, add a little milk, broth, or water until you get the consistency you want.
Serve hot with toasted bread or croutons.
Storage and Make Ahead
- This broccoli soup can be made ahead and reheats well.
- Refrigerator: Let the soup cool, then store it in an airtight container in the refrigerator for up to 4 days.
- Freezer: For the best texture, freeze the soup before adding the milk, cornstarch, and Parmesan. Freeze for up to 3 months, thaw overnight in the refrigerator, then reheat and finish the soup with the milk mixture and Parmesan.
- Reheating: Reheat gently over medium-low heat, stirring occasionally. The soup will usually thicken in the refrigerator, so add a splash of water, broth, or milk if needed.
Cream of Broccoli Soup
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.
Video
Ingredients
- 500 g (6 cups) Broccoli chopped in small florets
- 200 g (1 cup) Potato chopped into small pieces
- 1 tbsp Olive oil
- 1 small Onions chopped into small pieces
- 2 large Garlic sliced
- 2 Bay leaves
- ½ tsp Thyme fresh
- 1 spring Parsley
- 240 ml (1 cup) Stock chicken or vegetable
- 240 ml (1 cup) Milk Whole
- 1 tbsp Cornstarch
- 2 tbsp Parmesan cheese grated (optional)
- ½ tsp Salt to taste
- ½ tsp Pepper
Method
- Sauté the aromatics – Heat the olive oil in a large soup pot over medium heat. Add the onion and sauté until soft and translucent. Add the garlic and bay leaves and cook for about 30 seconds.
- Add the vegetables – Add the broccoli and potato and sauté for about 2 minutes. Add the thyme, parsley, and broth. Season with the salt and pepper.
- Simmer – Cover and cook over medium-low heat for 5 to 7 minutes, or until the broccoli and potato are completely tender.
- Blend -Remove the bay leaves and parsley sprig. Blend the soup with an immersion blender until smooth.
- Finish the soup -Combine the milk and cornstarch until smooth. Add it to the soup along with the Parmesan. Cook gently over medium-low heat for 1 to 2 minutes, stirring until the Parmesan melts and the soup thickens slightly. Do not boil.
- Adjust the consistency -Taste and adjust the seasoning. If the soup is too thick, add a little water until it reaches the consistency you like.
- Serve -Serve hot with toasted bread or croutons.
Notes
- Cut the broccoli and potato into small pieces so they cook quickly and evenly.
- The potato should be completely tender before blending for the smoothest soup.
- Don’t forget to remove the bay leaves and parsley sprig before blending.
- Mix the cornstarch with the cold milk before adding it to the hot soup to prevent lumps.
- Keep the heat gentle once the milk and Parmesan have been added.
- The soup thickens as it cools, so add a little water when reheating if necessary.
- Taste before adding more salt because both the broth and Parmesan contribute salt.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for Success
- Don’t overcook the broccoli unnecessarily. Cook it until tender enough to blend, but there’s no reason to simmer it for ages. Long cooking dulls both the color and flavor.
- Make sure the potato is completely tender. A slightly undercooked potato won’t blend as smoothly.
- Remove the bay leaves before blending. Easy to forget when everything is in one pot.
- Blend it well. An immersion blender is convenient, but a countertop blender gives the smoothest cream of broccoli soup.
- Mix the cornstarch with cold milk first. Don’t add dry cornstarch directly to the hot soup.
- Keep the heat gentle after adding the milk and Parmesan.
- Season at the end. Broth and Parmesan both contain salt, so taste before adding more.
- Adjust the consistency after blending. It’s much easier to thin a thick soup than rescue one that’s too watery.
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Frequently asked questions
Yes. You can make it a day or two ahead and keep it refrigerated. Reheat it gently and adjust the consistency before serving.
Yes. Frozen broccoli works when fresh isn’t available. Add it to the pot and cook until completely tender before blending. Because frozen broccoli is already partially softened, it may cook a little faster than fresh.
Broccoli needs enough seasoning, but don’t simply add lots of salt at the beginning. Onion, garlic, thyme, broth, and Parmesan all contribute flavor. Taste the soup after blending and after adding the Parmesan, then adjust the salt and pepper.
Add a little broth, water, or milk and blend or stir until you reach the consistency you want. Remember that the soup will also thicken as it cools.
Yes, but I prefer freezing it before adding the milk, cornstarch, and Parmesan. Add those ingredients after thawing and reheating for the best texture.
A little extra Parmesan, fresh thyme, black pepper, or a pinch of nutmeg all work well. You can also roast the broccoli first if you want a deeper roasted flavor.
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
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!
Thank you
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
I make similar soup and we love it. It’s easy and quick to make and tastes delicious!
Thanks, Julia
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.
Thanks, Natalie. yes, it is creamy and delicious
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
Thanks, Bry. Yes, broccoli is very easy in soups. Kids love it too.
This came out amazing. So perfect for cold days!
Thank you so much, Danielle. So happy you enjoyed it. Thanks for coming back to write this feedback.
Veena this soup looks delicious!! It is funny as broccoli is not everyone’s favourite vegetable but you have made it look so good!!
Thanks, Adrianne. You must try this – my kids love it.