Cream of Broccoli Soup (One Pot)
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Quick and easy cream of broccoli soup recipe, homemade with simple ingredients in one pot over stovetop in 30 minutes. Loaded with herbs, veggies and heavy cream.
This soup is different than Broccoli Cheddar Soup (One Pot) but just as delicious. While this soup is not based in cheese, it is still creamy, flavor-filled, and loaded with herbs and green veggies!
How To Make Cream Of Broccoli Soup From Scratch?
- Heat oil and butter– In a large pot.
- Saute ingredients- This includes onion, garlic, celery, broccoli.
- Add other ingredients– This includes broth, spinach, mustard, basil, oregano, thyme, parsley, salt, pepper.
- Cook- Uncovered.
- Puree soup– Until smooth.
- Mix in heavy cream– Do this very slowly.
- Enjoy– Garnish with toppings of your choice.
What Sides to Serve with Easy Creamy Broccoli Soup?
This soup goes perfectly with bread or anything you can dip in it such as:
- Garlic bread
- Dinner rolls
- Simple sandwiches like this Grilled Cheese Sandwich or this Easy Tomato Sandwich (One Pan).
It also pairs very well with salads such as this:
If you want to turn this into a complete meal for a dinner party or guests, serve it alongside pasta:
Broccoli cauliflower soup– Add chopped fresh cauliflower. This will make the soup thicker too.
Broccoli potato soup– Add potatoes along and puree them with the other ingredients at the end.
Cheesy soup– Add freshly grated cheddar cheese for an even creamier soup. The choice is up to you. Choose something whose flavor you like best.
Make it healthier/vegan– Use vegetable broth and full-fat coconut milk in place of heavy cream.
Add sour cream– For additional creaminess and some tanginess.
Add cream cheese– For a thicker, creamier soup.
Add yogurt– Use plain full-fat yogurt or Greek yogurt for a little tang.
Try other seasoning– Such as Mexican, Italian, or Greek to create a new flavor profile.
Add cooked meat– In the final 5 minutes, mix in shredded rotisserie chicken, cubed ham, or even cooked ground beef or turkey.
Topping and garnish options– Roasted seeds such as pepitas or sunflower seeds, pine nuts, heavy cream, red chili flakes, fresh herbs such as parsley or basil, bacon crumbles, freshly shredded mozzarella cheese.
Tips And Techniques
How to thicken soup? Continue cooking on medium heat until the soup reduces and thickens to your liking. A few other options are to mix in more heavy cream or puree in more vegetables.
How to make soup thinner? Simply add more broth or water.
Why is my soup grainy? One of the reasons for that in temperature. If the soup gets too hot and is boiling or almost boiling, the proteins in heavy cream can tighten and contract and the fats get released, leading to a curdled texture.
Fresh broccoli vs. Frozen broccoli- Either can be used . I highly recommend fresh broccoli because it tastes the best.
Add heavy cream at the end on very low heat– If it is too hot and bubbling, the cream can sometimes separate. There is no way to fix this.
Heavy cream substitute- You can use half and half, whole milk, or coconut milk although the last one alters the flavor a little.
Use nonstick pot– Because it prevents sticking and burning, making clean-up easier.
Adjust amount of seasonings– Add more or less of whatever seasonings you like or dislike.
Use low sodium broth– Because it prevents the soup from becoming too salty.
Use full fat ingredients– Because that makes the creamiest and richest soup.
Refrigerate– In a sealed container for up to 3 days.
Freeze– I do not recommend freezing because the heavy cream will separate upon thawing.
Reheat– In the microwave or on the stovetop.
More One Pot Broccoli Recipes
- Broccoli and Cheese Sauce
- Slow Cooker Beef and Broccoli
- Broccoli Salad Recipe (One Bowl)
- Oven Roasted Broccoli (One Pan)
- Chicken And Broccoli (One Pot)
One Pot Broccoli Soup
- 1 tbsp Olive oil
- 1 tbsp Butter, Unsalted
- 1 cup Onion, Finely chopped
- 3 cloves Garlic , Finely minced
- 2 stalks Celery, Diced
- 1 Broccoli, Large, Washed, Cut into small florets, About 7 cups
- 3 cups Broth, Low sodium, Chicken or Vegetable
- 1/2 cup Spinach , Frozen
- 1-2 tsp Dijon mustard, Adjust according to your preference
- 1/2 tsp Dried basil
- 1/2 tsp Dried oregano
- 1/2 tsp Dried thyme
- 1 tbsp Parsley, Fresh, Roughly chopped
- Salt, To taste
- Pepper, To taste
- 3/4- 1.5 cups Heavy cream, Or whole milk or Half and half, Adjust according to your preference
- 1-2 tbsp Toppings, Roasted seeds or Red chili flakes or Additional heavy cream or Shredded mozzarella cheese
- Heat oil and butter in a large nonstick pot over medium-high heat.
- Add onion, garlic, celery, broccoli and saute until vegetables are partially softened and garlic is fragrant. This takes about 5 minutes.
- Add broth, spinach, mustard, basil, oregano, thyme, parsley, salt, pepper and mix until combined.
- Reduce heat to medium and continue cooking uncovered until all the veggies are softened.
- Reduce heat to low and use a hand-held immersion blender to puree the soup until smooth and creamy. You can also puree in a blender in batches.
- Mix in heavy cream slowly. I only added about 3/4 cups because I added more as a topping, when serving. However, more can be added, per your preference.
- Garnish with toppings of your choice and enjoy!
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days and reheated in the microwave or stovetop.