Cream of Broccoli Soup

5 from 4 votes

Cream of broccoli soup is easy to make while being smooth and amazingly delicious, making it the ideal side dish.

Prep Time10

Cook Time20

Total Time30

Servings: servings

Calories: 178kcal

Melt the butter in a large pot over medium heat. Add the onions and garlic. Season with salt and pepper. Sauté for 3 to 4 minutes or until the onions are tender.
3 tablespoons unsalted butter, 1 yellow onion, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 2 garlic cloves
Whisk in the flour and cook for about 30 seconds.
1/3 cup all purpose flour
Very slowly pour in the chicken stock. Add about 2 tablespoons at a time, fully whisking it in and combining it before adding more. As you add more, you will be able to add it more quickly. While you want to go slowly here to make the roux, the whole process will take less than a minute or so.
4 cups chicken broth
Stir in the broccoli, bring to a simmer, and cook for 15 minutes or until the broccoli is soft and tender. Using an immersion blender, blend the soup until smooth. Alternatively, blend the soup in the blender in batches.
6 cups broccoli florets
Stir in the half and half and allow the soup to warm through. Serve topped with homemade croutons if desired.
1 cup half and half

While I love the flavor of fresh broccoli, frozen broccoli can also be used. Just add it straight to the pot without thawing, and it will cook down and blend just like fresh.
Half and half is a U.S. product that is half heavy cream and half whole milk. In this recipe 1/2 a cup of whole milk and 1/2 cup of heavy cream can be used instead.