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Cream of Broccoli Soup Recipe

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4.2 from 60 reviews

This creamy broccoli soup is a comforting and nutritious dish made with fresh broccoli, kale, and a flavorful blend of garlic, onions, and Italian seasoning. The soup is thickened with a simple flour slurry and enriched with whole milk for a smooth, velvety texture. Garnished with chives and crunchy croutons, it’s perfect for a cozy meal any time of the year.

  • Total Time: 35 minutes
  • Yield: 6 servings

Ingredients

Base

  • 4 tablespoons unsalted butter (or olive oil)
  • 1 small yellow onion, finely diced
  • 6 cloves garlic, minced
  • 1 teaspoon Italian seasoning

Vegetables

  • 6 cups fresh broccoli florets (do not use frozen)
  • 2 cups chopped kale

Liquids and Thickener

  • 5 cups chicken or vegetable broth (plus more as needed)
  • 1 ½ cups whole milk (2-percent milk, plus more to taste)
  • 3 tablespoons all-purpose flour

Seasoning and Garnish

  • Salt and pepper to taste
  • Chives (for garnish)
  • Croutons (for garnish)

Instructions

  1. Sauté Aromatics: In a large pot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the diced onions, minced garlic, and Italian seasoning. Cook and stir occasionally until the onions are softened and fragrant, about 8 minutes.
  2. Cook Kale: Add the chopped kale to the pot along with a splash of broth to help it soften faster. Stir and cook for about 3 minutes until the kale is wilted and tender.
  3. Simmer Broccoli: Add the broccoli florets and all the remaining broth to the pot. Bring the mixture to a simmer over medium-low heat with the lid partially covered. Let it cook for 8-10 minutes until the broccoli is softened but still bright green; avoid overcooking to prevent discoloration. Add more broth if needed.
  4. Blend Soup: Turn off the heat. Using an immersion blender, carefully blend the soup until smooth. If you do not have an immersion blender, transfer the soup in batches to a countertop blender, being cautious with hot liquids. Remove any foam from the surface if necessary.
  5. Add Milk and Thicken: Stir in the milk. In a small bowl, dissolve the flour in about ¼ cup of broth or water to create a slurry. Slowly stir this slurry into the soup to thicken it. Return the pot to low heat and simmer gently for another 3-5 minutes, allowing the soup to thicken evenly.
  6. Season and Serve: Season the soup with salt and pepper to your liking. Ladle into bowls and garnish with fresh chives, croutons, and a drizzle of olive oil if desired. Serve warm and enjoy!

Notes

  • Use fresh broccoli florets instead of frozen for the best flavor and texture.
  • Adjust the thickness by adding more broth or milk as needed.
  • If you prefer a completely smooth texture, strain the soup after blending.
  • Substitute vegetable broth for a vegetarian or vegan option and use olive oil instead of butter.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Salt

Find it online: https://ellarecipe.com/cream-of-broccoli-soup-recipe-2/