Cream of Broccoli Soup is a comforting, velvety blend of fresh broccoli, sautéed onions, and garlic—simple to make, yet rich in flavor.
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Cream of Broccoli Soup
This cream of broccoli soup is my go to comfort food – it’s quick, wholesome and utterly satisfying! Ready in under 30 minutes, it’s the kind of recipe you’ll want to make again and again.
The creamy texture comes from a simple roux made with milk and flour, just like the base for white sauce pasta.
I pair this soup with a crunchy cheese sandwich and it becomes the perfect cozy meal!
Ingredients for Cream of Broccoli Soup
You will need one entire head of broccoli, just the florets and not the stems. You can keep the stems for a stir fry or pop it in a bag to put it away in the freezer to make a veggie stock.
One medium-sized onion and 4-5 cloves of garlic for the base of the soup.
For the roux, you will need 1 tablespoon of butter, 1 tsp of olive oil, 1 tablespoon of flour and 1/2 to 3/4 cup of milk.
Salt and pepper for seasoning
You can also have fresh cream on hand for final garnish.
How to make Cream of Broccoli Soup?
The first step is to process the broccoli. Cut the florets of the broccoli and put them in warm water. Leave it aside for five minutes. This will help remove any bugs or dirt stuck between the broccoli florets. This step will also partially blanch the broccoli.
Meanwhile, dice the onion and garlic and keep them aside. If the milk is in the fridge, bring it out and let it come to room temperature.
Place a small pot on a low to medium heat. Add a teaspoon of olive oil (you can use any oil of your choice). Add the onions and garlic, sauteing them until they are slightly brown. This will take 3-5 minutes.
Scoop out the blanched broccoli florets from the warm water and add it to the onions and garlic. Pour a bit of warm water and allow the florets to cook completely. Turn off the heat and allow them to cool down.
To a mixer, add the contents of the pot along with the water. If you feel that the mixture is still hot, add a couple of ice cubes. Grind the broccoli until it becomes a smooth paste.
Next step is to make a roux. It’s just a fancy French word to make a paste with butter and flour. This paste will give the soup the body it needs – or help it have that thick texture.
Place the same soup pot on low-medium heat, add a large tablespoon on butter. Add one tablespoon on flour and mix vigorously. You must make sure that the flour doesn’t go fully brown. It can be a light tan shade. To this, add milk and mix slowly. Gradually add the milk, continuously mixing until it’s all used.
Reduce the heat to the lowest setting while allowing the milk and flour to blend well. The sauce will thicken in a couple of minutes, so do not step away from the stove.
To this, add the broccoli puree. Mix well and adjust salt and pepper levels You can even add a sprinkle of cumin powder, but that’s up to you.
Let the broccoli soup simmer for a few more minutes. Once you see small bubbles, turn off the heat and if using add a tablespoon on cream.
Your Cream of Broccoli Soup is ready to be served along with a sandwich of your choice.
Shelf Life and Storage
Soup is a dish best served warm. You can make this soup, allow it to cool completely, add it to a Ziploc bag, and freeze it for later consumption.
If you intend to finish the soup the same day, reheat it not more than once.
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Recipe
Cream of Broccoli Soup
Ingredients
- 1 Broccoli large sized
- 1 Onion medium sized
- 3-4 cloves Garlic
- 1 tsp Olive Oil
- 1 tbsp Butter
- 1 tbsp Flour / Maida
- ¾ cup Milk
- ½ tsp Salt
- ½ tsp Pepper
- ¼ tsp Cumin powder optional
- 1 tbsp Fresh Cream optional
Instructions
- Rinse the broccoli and cut out the florets. You can keep the stems aside for a stir fry or to add it to make veg stock. Dunk the florets in a bowl of warm-hot water. This will help remove any bugs or dust.
- Dice an onion and prep the garlic too.
- Place a soup pot on low-medium flame. Add a tsp of olive oil and add the onions and garlic. Roast them until they are slightly brown. Scoop of the florets of broccoli and add them to the pot. Pour in half a cup of water or veg stock.
- Once the broccoli is sufficiently cooked, turn off the heat. Let it cool down.
- Add them to a blender and make a smooth puree from the broccoli, onions, and garlic.
- In the same soup pot, add one tbsp of butter. To make the roux, add one tablespoon on flour and whisk them both vigourously and cook the flour. Do not let it brown too much.
- Add milk bit by bit to the roux, while mixing the ingredients continuously. Keep stirring until the mixture becomes slightly thick. Now the base is ready.
- Pour the broccoli pure to the base mixture. Season with salt, pepper and cumin powder. Do a taste test and ensure it's to your liking.
- Let the cream of broccoli soup simmer. Once you see small bubbles, that's when you turn off the heat.
- Your Cream of Broccoli Soup is ready!
