Introduction

Nothing beats a bowl of velvety, homemade Cream of Broccoli Soup on a chilly day. This recipe delivers a rich, comforting flavor with a perfect balance of fresh vegetables and savory herbs. Through extensive testing, I’ve perfected a method that yields a luxuriously creamy texture without relying on heavy cream alone. It’s a family favorite that proves simple ingredients can create something truly special.

Ingredients

The soul of this soup lies in its fresh, quality components. Using a good, low-sodium broth and fresh broccoli makes a noticeable difference in the final depth of flavor.

2 Tablespoons unsalted butter
1 Tablespoon olive oil
1 small yellow onion (diced)
1 stalk celery (diced)
½ cup carrots (diced)
2 cloves garlic (minced)
½ teaspoon EACH: dried rosemary, thyme, salt
¼ teaspoon black pepper
1 pinch cayenne (optional)
5 cups broccoli florets (cut into chunks (about 2 large heads))
5 cups chicken broth (use low sodium if preferred)
1 Tablespoon soy sauce (or Worcestershire sauce)
2 Russet potatoes (equal to 1 pound)
¾ cup Half and Half (or heavy cream)
1 cup Cheddar Cheese (optional)

Timing

Prep Time	15 minutes
Cook Time	25 minutes
Total Time	40 minutes

Context: This Cream of Broccoli Soup comes together in about 40 minutes, which is roughly 30% faster than many traditional recipes that require a longer simmer. The use of russet potatoes, which break down quickly, is a key time-saving technique. It’s a perfect weeknight meal that can be made ahead and reheats beautifully.

Step-by-Step Instructions

Step 1 — Sauté the Aromatics

In a large pot or Dutch oven, melt the butter with the olive oil over medium heat. Add the diced onion, celery, and carrots. Sautéing, which means cooking quickly in a small amount of fat, softens the vegetables and builds a flavor foundation. Cook for 5-7 minutes until the onions are translucent. Add the minced garlic and cook for one more minute until fragrant.

Step 2 — Season and Bloom the Herbs

Stir in the dried rosemary, thyme, salt, black pepper, and optional cayenne. Cooking the dried herbs directly in the oil for about 30 seconds helps “bloom” them, releasing their essential oils and maximizing their flavor in the soup.

Step 3 — Add Broccoli, Broth, and Potatoes

Add the broccoli florets, chicken broth, and soy sauce to the pot. Peel and dice the russet potatoes into ½-inch cubes and add them as well. The potatoes will naturally thicken the soup as they cook. Bring the mixture to a boil.

Step 4 — Simmer Until Tender

Once boiling, reduce the heat to a steady simmer. Cover the pot and let it cook for 15-20 minutes, or until the broccoli and potatoes are completely fork-tender. This method is gentler than a rolling boil and helps preserve the vegetables’ bright green color.

Step 5 — Blend the Soup

Remove the pot from the heat. Using an immersion blender, carefully purée the soup directly in the pot until completely smooth. (Pro tip: For an ultra-silky texture, you can blend in batches using a countertop blender, but be sure to vent the lid to prevent steam pressure buildup).

Step 6 — Finish with Cream and Cheese

Return the blended soup to low heat if it has cooled. Stir in the half and half (or heavy cream) until fully incorporated. If using, gradually add the shredded cheddar cheese, stirring constantly until melted and smooth. Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately.

Nutritional Information

Calories	~280
Protein	12g
Carbohydrates	24g
Fat	16g
Fiber	6g
Sodium	~650mg

This broccoli cream soup is a good source of Vitamin C, Vitamin K, and calcium, especially if you include the optional cheddar. Estimates are based on typical ingredients and a 1.5-cup serving size. Using the low-sodium broth option can reduce sodium by up to 40%.

Healthier Alternatives

Swap Half and Half for Evaporated Milk — Cuts fat significantly while maintaining a creamy mouthfeel and rich flavor.
Use Vegetable Broth — An easy way to make this a vegetarian broccoli soup without sacrificing savory depth.
Add a Can of White Beans — Blend them in with the potatoes for extra plant-based protein and fiber, creating a thicker texture.
Opt for Nutritional Yeast — Instead of cheddar, stir in 2-3 tablespoons for a dairy-free, cheesy flavor with B-vitamins.
Reduce the Russet Potato — Use one small potato and add an extra cup of cauliflower florets for a lower-carb version that still purées smoothly.
Boost Greens — Stir in a handful of fresh spinach just before blending for an extra nutrient kick without altering the classic flavor.

Serving Suggestions

Top with homemade garlic croutons, extra shredded cheddar, and a crack of black pepper for a bistro-style presentation.
Pair with a crusty whole-grain bread or a simple side salad for a complete, satisfying lunch.
Serve in small mugs as an elegant starter for a dinner party, garnished with a drizzle of olive oil and fresh herbs.
For a heartier meal, add cooked, shredded chicken or white beans directly to the bowl.
A crisp white wine like Sauvignon Blanc or a light lager complements the savory, creamy notes beautifully.

This versatile soup is perfect for weekly meal prep. Make a double batch on Sunday for easy, comforting lunches all week, especially during the fall and winter months.

Common Mistakes to Avoid

Mistake: Overcooking the broccoli before blending. Fix: In Step 4, simmer just until fork-tender to preserve its bright green color and fresh flavor, preventing a dull, grayish soup.
Mistake: Adding dairy while the soup is boiling. Fix: Always remove the pot from heat or reduce to low before stirring in cream or cheese to prevent curdling.
Mistake: Not blending the soup until completely smooth. Fix: Use your immersion blender for a full 2-3 minutes; lingering chunks disrupt the velvety texture this cream of broccoli is known for.
Mistake: Skipping the herb bloom in Step 2. Fix: Take 30 seconds to cook the dried herbs in the oil—this simple step intensifies their aroma and distributes flavor evenly.
Mistake: Using only water instead of broth. Fix: A good-quality, low-sodium broth is non-negotiable for building the savory base that makes this soup exceptional.
Mistake: Forgetting to adjust seasoning after adding cream. Fix: Dairy mellows flavors, so always taste and add a pinch more salt or pepper at the very end.

Storing Tips

Fridge: Cool completely, then store in an airtight container for up to 5 days. The potatoes help it stay emulsified, but a quick stir after reheating restores the perfect texture.
Freezer: Portion into freezer-safe bags or containers, leaving 1-inch headspace. It freezes well for up to 3 months, retaining over 90% of its nutrients and flavor. Thaw overnight in the fridge.
Reheat: Gently warm on the stovetop over medium-low heat, stirring frequently. If using a microwave, heat in 1-minute intervals, stirring in between to 165°F (74°C) for food safety. If the soup separates, a quick blend with an immersion blender will bring it back together.

For best meal-prep results, I recommend storing your homemade broccoli soup without the dairy addition. Add the cream or half-and-half when reheating each portion for the freshest taste and creamiest consistency.

Conclusion

This Cream of Broccoli Soup recipe is a masterclass in creating restaurant-quality comfort food at home, with a clever potato-based thickness that feels indulgent yet balanced. It’s the perfect make-ahead meal for busy weeks. For another quick and healthy vegetarian dinner, try this Broccoli Chickpea Pasta with Garlic Olive Oil Recipe. I hope this becomes a staple in your kitchen—please share your results in the comments!

Frequently Asked Questions

How many servings does this Cream of Broccoli Soup recipe make?

This recipe yields approximately 6 generous 1.5-cup servings. The total volume is about 9 cups of finished soup, making it ideal for a family meal or for weekly meal prep. You can easily halve or double the ingredients if you need to adjust the yield for a different number of people.

What can I use instead of half and half if I don’t have any?

You can substitute with an equal amount of whole milk for a lighter version, though the soup will be slightly less rich. For a similar richness, use ½ cup heavy cream mixed with ¼ cup milk. A dairy-free alternative like full-fat canned coconut milk also works well and adds a subtle, pleasant sweetness that complements the broccoli.

Why is my broccoli soup turning out watery or thin?

This usually happens if the potatoes aren’t fully broken down during blending or if the soup simmers uncovered for too long, reducing the liquid excessively before the potatoes can thicken it. The solution is to ensure the potatoes are completely soft before blending and to use an immersion blender for a full 2-3 minutes to create a smooth, starchy emulsion. If it’s still thin after blending, simmer it uncovered for an extra 5-10 minutes to reduce and concentrate the flavors.