Best Cream of Broccoli Soup Recipe with a Twist

Imagine a comforting bowl of cream of broccoli soup, its warmth chasing away the chill of a cool evening. The velvety texture, the subtle earthy notes of broccoli, and the overall feeling of well-being it provides, it’s pure culinary bliss. I’m excited to share with you my absolute favorite cream of broccoli soup recipe. This isn’t just any soup; it’s a flavorful, easy-to-make dish with a special twist that elevates it from ordinary to extraordinary. Get ready to learn how to make a delicious and quick cream of broccoli soup and discover my secret for incredible flavor!

Why You’ll Love This Cream of Broccoli Soup Recipe

This cream of broccoli soup recipe is a standout thanks to a simple but effective twist. It’s a game-changer that will transform your soup experience.

Unique Twist: The secret? A pinch of nutmeg (about 1/8 tsp) and a touch of lemon juice (1 tsp). These unexpected additions take the flavor profile to a whole new level.

Nutmeg’s Warmth: The nutmeg adds a subtle warmth, enhancing the savory flavors of the soup and creating a comforting depth. It’s a small addition that makes a big difference. You can read more about the culinary uses of nutmeg online.

Lemon’s Brightness: A squeeze of lemon juice brightens the entire dish, balancing the richness and adding a refreshing zest that keeps you coming back for more.

Quick and Easy: This recipe is incredibly quick and easy, perfect for busy weeknights. You can have a comforting bowl of soup on the table in under 30 minutes.

Family-Friendly: Even picky eaters will love this creamy, flavorful soup. It’s a great way to sneak in some extra veggies.

Ingredients Needed

• 3 tablespoons unsalted butter ((42.4 grams))
• 1 yellow onion (diced)
• 2 garlic cloves
• 1 teaspoon kosher salt ((if using table salt, start with 1/2 a teaspoon))
• 1/2 teaspoon black pepper
• 1/3 cup all purpose flour ((40 grams))
• 4 cups chicken broth (or vegetable broth (907 grams))
• 6 cups broccoli florets (see note 1 (448 grams))
• 1 cup half and half (see note 2)

Ingredient Notes & Substitutions

Let’s explore the ingredients and how we can make some smart swaps if needed. Understanding each component ensures the best possible soup!

Broccoli: Fresh broccoli florets are my go-to for this soup, but frozen broccoli works perfectly well too! If using frozen, there’s no need to thaw it beforehand; just add it directly to the pot. Frozen broccoli may cook a bit faster. (See note 1 above). For more information, you can check out this article about the benefits of broccoli.

Broth: Chicken broth adds a rich depth of flavor, but vegetable broth is an excellent vegetarian alternative. Both work beautifully in this cream of broccoli soup recipe.

Dairy: I use half and half for that perfect creamy texture. For a dairy-free option, full-fat coconut milk is a fantastic substitute, adding richness and a subtle sweetness. Other dairy-free alternatives include cashew cream or almond milk, though these may result in a slightly thinner soup. (See note 2 above).

Butter: I prefer unsalted butter so I can control the sodium level. If you only have salted butter, reduce the amount of kosher salt you add to the recipe.

Flour: For a gluten-free version, cornstarch or arrowroot starch work wonderfully as thickening agents. Just remember to create a slurry with cold water before adding it to the soup to avoid clumps.

How to Make Cream of Broccoli Soup

Now, let’s get cooking! Follow these simple steps, and you’ll have a pot of delicious cream of broccoli soup in no time.

Step 1: Sauté Aromatics

Melt the butter in a large pot over medium heat. Add the diced yellow onion and minced garlic cloves. Season with kosher salt and black pepper. Sauté for 3 to 4 minutes, or until the onions are translucent and fragrant, releasing their sweet aroma.

Step 2: Make the Roux

Whisk in the all-purpose flour and cook for about 30 seconds. Cooking the flour briefly eliminates the raw flour taste and helps to thicken the soup.

Step 3: Add Broth

Very slowly pour in the chicken stock (or vegetable stock). Add about 2 tablespoons at a time, fully whisking it in and combining it before adding more. This slow addition is crucial to create a smooth roux and prevent lumps from forming. As you add more liquid, you will be able to add it more quickly. The whole process will take less than a minute or so.

Step 4: Simmer the Broccoli

Stir in the broccoli florets, bring the soup to a simmer, and cook for 15 minutes, or until the broccoli is soft and tender. You should be able to easily pierce the broccoli with a fork.

Step 5: Blend the Soup

Using an immersion blender, blend the soup until smooth and creamy. Alternatively, you can carefully blend the soup in a regular blender in batches. Be cautious when blending hot liquids; make sure to vent the blender to prevent pressure buildup.

Step 6: Finish and Serve

Stir in the half and half and allow the soup to warm through gently. Be careful not to boil the soup after adding the half and half. Now, for the twist: add a pinch of nutmeg (about 1/8 tsp) and a squeeze of lemon juice (about 1 tsp). Serve hot, topped with homemade croutons if desired.

Creamy Soup Without the Cream

Craving that creamy texture but trying to avoid dairy? No problem! Here are a few fantastic alternatives that will deliver a luscious soup.

Coconut Milk: Full-fat coconut milk adds richness and a subtle sweetness to the soup. It’s a great dairy-free option.

Almond Milk: Almond milk will create a thinner soup than half and half or coconut milk, but it’s still a viable option for a lighter dish.

Cashew Cream: Cashew cream is incredibly rich and creamy, making it an excellent substitute for half and half. Soak raw cashews in hot water for at least 30 minutes, then blend them until smooth with fresh water.

If using milk substitutes, the soup may require additional thickening. To do so, you can use a cornstarch or arrowroot starch slurry. Mix 1 tablespoon of cornstarch or arrowroot starch with 2 tablespoons of cold water to form a slurry. Gradually whisk the slurry into the simmering soup until it reaches your desired consistency.

Pro Tips & Troubleshooting

Pro Tips

Here are some expert tips to ensure your cream of broccoli soup is a success!

• Adjust the Twist: Don’t be afraid to adjust the amount of nutmeg and lemon juice to your liking. A little more or less can make a significant difference in the final flavor.
• Chunkier Soup: For a chunkier soup, blend only partially, leaving some broccoli florets intact.
• Seasoning: Always taste and adjust the seasoning at the end. Salt and pepper are your friends!
• Even Cooking: Cut the broccoli florets evenly so that they cook at the same rate. This will ensure a consistent texture throughout the soup.

Common Mistakes to Avoid

Watch out for these common pitfalls to guarantee a smooth and flavorful soup.

• Lumpy Soup: To prevent lumps, add the broth slowly while whisking constantly, especially when making the roux.
• Bland Soup: Use enough salt and pepper to bring out the flavors. Consider adding other spices like garlic powder or onion powder for extra depth.
• Overcooked Broccoli: Overcooking broccoli can result in a mushy texture and a less vibrant flavor. Cook it just until it’s tender.
• Thin Soup: If the soup is too thin, you can thicken it by simmering it for a bit longer to reduce the liquid, adding a cornstarch slurry, or incorporating a small amount of mashed potato.

Serving & Storage

Serving Ideas

Elevate your soup experience with these delicious serving suggestions.

• Croutons: Top with homemade or store-bought croutons for added crunch. You can easily make your own by cubing bread, tossing it with olive oil and seasonings, and baking it until golden brown.
• Toppings: Add a sprinkle of shredded cheddar or Monterey Jack cheese, fresh herbs like parsley or chives, or a dollop of sour cream or plain yogurt.
• Side Dishes: Serve with garlic bread, grilled cheese sandwiches, or a simple salad for a complete meal.

Storage and Make-Ahead

Proper storage ensures your leftover soup remains delicious.

• Refrigerator: Store leftover cream of broccoli soup in an airtight container in the refrigerator for up to 3-4 days.
• Freezer: While cream-based soups can sometimes change texture when frozen, this soup freezes reasonably well. Allow the soup to cool completely, then transfer it to a freezer-safe container, leaving some space for expansion. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
• Reheating: Reheat gently on the stovetop over medium-low heat or in the microwave. If the soup has separated after freezing, whisk it vigorously while reheating to restore its texture.

Conclusion

This cream of broccoli soup recipe is more than just a simple soup; it’s a comforting, flavorful, and easy-to-make dish with a unique twist that will impress everyone. The pinch of nutmeg and lemon juice elevates the taste, making it a standout among other soup recipes.

Don’t be intimidated if you’re new to soup-making – this recipe is incredibly straightforward and forgiving. Feel free to experiment with different cheeses, toppings, or even add a swirl of pesto for an extra burst of flavor.

I hope you enjoy this recipe as much as I do! Share your creations and tag me in your photos – I can’t wait to see what you come up with. And be sure to explore my other delicious soup recipes for more culinary inspiration!

If you’re looking for another veggie-packed dish, you might like this easy recipe for crispy air fryer green beans.

FAQ

Here are some frequently asked questions about making cream of broccoli soup:

Can I use frozen broccoli instead of fresh?

Yes, you can absolutely use frozen broccoli! There’s no need to thaw it before adding it to the soup. Just keep in mind that it may cook slightly faster than fresh broccoli, so keep an eye on it.

How can I make this cream of broccoli soup vegetarian?

To make this soup vegetarian, simply use vegetable broth instead of chicken broth. Also, double-check that any toppings or side dishes you serve with the soup are also vegetarian-friendly.

What kind of cheese goes well with cream of broccoli soup?

Cheddar cheese and Monterey Jack cheese are both excellent choices. Cheddar adds a sharp, tangy flavor, while Monterey Jack is milder and creamier. You can even use a combination of both for a more complex flavor profile.

How long will cream of broccoli soup last in the refrigerator and freezer?

In the refrigerator, cream of broccoli soup will last for up to 3-4 days when stored in an airtight container. In the freezer, it can last for up to 2-3 months. Be sure to cool the soup completely before freezing, and thaw it in the refrigerator overnight before reheating.

What are some good side dishes to serve with cream of broccoli soup?

Garlic bread, grilled cheese sandwiches, and a simple salad are all excellent choices. See the “Serving Ideas” section above for more suggestions.

Can I thicken the soup without using flour?

Yes, you can use cornstarch or arrowroot starch as a thickening agent. Create a slurry by mixing 1 tablespoon of cornstarch or arrowroot starch with 2 tablespoons of cold water, then gradually whisk it into the simmering soup until it reaches your desired consistency. See the “Creamy Soup Without the Cream” section for more details.

Can I use milk instead of half and half?

Yes, but keep in mind that milk has a lower fat content than half and half, so the soup won’t be as creamy. If you use milk, consider adding a tablespoon or two of butter to enrich the flavor and add some creaminess.