Cream of Broccoli Soup Recipe

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This cream of broccoli soup is the perfect balance of creamy and light, letting the natural flavor of fresh broccoli shine. Made with a touch of butter instead of heavy cream, this soup is comforting yet won’t weigh you down. Plus, it's packed with nutrients, making it a wholesome side dish to pair with your favorite sandwiches, salads, or even as a starter for a larger meal. The best part? You use both the broccoli stalks and florets, ensuring nothing goes to waste while adding depth to the flavor.

Prep Time20

Cook Time40

Total Time1

Course: Soup

Cuisine: American

Servings: servings

Calories: 139kcal

Ingredients

4 tbsp Butter unsalted
2 medium yellow onions chopped
6 Garlic smashed
1¼ tsp Salt divided
Black Pepper to taste
2 pounds Broccoli about 3 large or 4 medium heads
1.4 liters Water
1-2 tsp Lemon Juice to taste

Optional garnishes:

1 drizzle of heavy cream
Chives chopped

Instructions

Sauté the aromatics:

Melt 3 tbsp butter in a large pot over medium-low heat. Add the chopped onions, garlic, ¼ tsp salt, and black pepper. Cover and cook, stirring occasionally, until the onions soften and begin to turn golden, about 8-10 minutes.

Prep the broccoli:

Peel the tough skin from the broccoli stalks and slice the stalks into 1-2 inch chunks. Set aside the florets for later.

Cook the broccoli stalks:

Add the chopped broccoli stalks to the pot. Pour in 6 cups of water and the remaining 1 tsp salt. Bring to a boil, then reduce to a simmer, cover, and cook for 20-25 minutes until the stalks are tender.

Add the broccoli florets:

Chop the reserved florets into small pieces. Add them to the pot, cover, and cook for another 4-7 minutes until bright green and tender.

Blend the soup:

Remove the pot from heat and stir in the remaining 1 tbsp butter. Transfer the soup in batches to a blender and purée until smooth, or use an immersion blender directly in the pot. Return the puréed soup to the pot.

Add lemon and season:

Stir in 1 tsp lemon juice. Taste and adjust with more salt, pepper, or lemon juice as needed.

Serve and garnish:

Ladle the soup into bowls and garnish with a drizzle of cream and chopped chives, if desired. Leftovers can be stored in the fridge for up to 4 days or frozen for several months.

Notes

This cream of broccoli soup is smooth and satisfying without being too heavy. A touch of lemon brightens the flavors, while butter gives it a creamy finish without adding too much richness. If you want an even creamier texture, feel free to add a splash of cream just before serving. Perfect for a light lunch or paired with a grilled cheese sandwich for a comforting dinner!

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