This lightened up Cream of Broccoli Soup is packed with fresh broccoli and kale, which give it a vibrant green color and a nourishing flavor.
It’s easy to make, freezer-friendly, and perfect for meal prep. I often make a big batch, along with my Lentil Kale Soup, to keep my freezer stocked with wholesome options.
Whenever I’m craving something light yet comforting, a warm bowl of this cream of broccoli soup is the way to go! It’s creamy, smooth, and loaded with so much goodness.
Just like my Cream of Asparagus Soup and my Roasted Garlic and Cauliflower Soup, my simple cream of broccoli soup comes together easily with fresh ingredients. It’s a simple, lightened up version made with milk instead of cream, yet it’s still creamy and full of flavor!
Since it’s so easy to double this recipe, I always make a big batch and freeze it for later! It reheats quickly, and it’s always nice to have it handy for lunch or a quick soup and salad dinner.
Jump to:
Why I Love This Recipe
- Lightened up. Made with milk rather than heavy cream. We use flour to thicken the soup and make it creamy.
- Vibrant green color. The fresh broccoli and kale lend to such a bright soup.
- Meal prep friendly. Enjoy another bowl for lunch or an easy weeknight dinner.
Ingredient Notes
To make cream of broccoli soup, you only need a few pantry staple ingredients. Here, I included a few notes from recipe testing.
- Fresh broccoli florets: For best results and color, use fresh broccoli.
- Chopped kale: Adds great extra green, goodness, and texture to the soup.
- Unsalted butter or olive oil: Use either one to sauté the onions and garlic.
- Yellow onions and minced garlic: The aromatic base for the broccoli soup. Use lots!
- Broth: Either chicken or vegetable broth work great.
- Milk: Use whole or 2 percent milk for creaminess. Skim milk is too diluted to achieve the right texture.
- All-purpose flour: Helps thicken the soup just right!
- Salt, pepper, Italian seasoning
- Chives and croutons for garnish
As always, ingredient quantities for the cream of broccoli soup can be found in the recipe card down below.
How to Make Cream of Broccoli Soup
Step 1: In a large pot or Dutch oven, melt butter over medium heat. Sauté diced onions, minced garlic and Italian seasoning until softened, about 6 to 8 minutes.
Step 2: Add the chopped kale plus a splash of water or broth to get them going. Then, add the broccoli florets and cook for another 2-3 minutes.
Step 3: Add chicken or vegetable broth, then bring to a simmer. Cook over medium-low heat for 10 minutes with the lid partially covered, until softened. Add more broth as needed.
Step 4: Turn off the heat, then, using an immersion blender, blend the broccoli. Skim off any foam from the top. You can use a countertop blender, but do it in batches since it’s hot.
Step 5: Stir in the milk. Next, in a small bowl, dissolve 3 tablespoons of flour with about ¼ cup of broth, then add it into the soup, stirring to dissolve. It will thicken as it heats up.
Step 6: Bring to a simmer until thickened, stirring often uncovered. Season with salt and pepper. Serve with croutons, chives and a drizzle of olive oil on top!
Tips for Success
- Use fresh broccoli. This way, the cream of broccoli soup will have a vibrant green color and taste fresh. Frozen broccoli can make the soup a bit pale.
- Adding fresh kale also gives it a nice boost in color and goodness. Feel free to use spinach if you don’t have kale.
- Use lots of garlic and sauté until fragrant for best flavor.
- Don’t overcook the broccoli. Just simmer for 8-10 minutes until softened, otherwise it will start to turn yellow.
- Use an immersion blender to blend the soup. It is very easy to use and mess-free. If you use a countertop blender, do it in batches and handle hot liquids with caution.
Make Ahead and Freezing
Make ahead: This cream of broccoli soup recipe keeps well refrigerated for up to 2 days. Let it cool down, then store in an airtight container.
Freezing: I love using my Souper Cubes to portion out my soup and freezing. Freeze for up to 2 months. Reheat from frozen in a saucepan.
Recipe FAQs
I’d recommend using fresh broccoli here for best flavor and color. Frozen broccoli can make the soup a bit pale and yellow in color.
Yes, it will be thicker and creamier, so you may need to add more broth. You can also use half-and-half.
You don’t need to, but it helps to give the cream of broccoli soup a boost in color and texture. You can also use spinach.
Pairing and Serving Ideas
Make it a soup and salad kinda dinner! Try it with my Strawberry Chicken Salad or Salmon Cobb Salad for full meal!
Soup and sandwich! I love this broccoli soup with my Garlic Bread Grilled Cheese, Focaccia Sandwich, or Avocado BLT.
Serve with bread! Warm up a piece of baguette, or upgrade to my Cheesy Garlic Bread.
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Cream of Broccoli Soup
Equipment
Ingredients
- 4 tablespoons unsalted butter - or olive oil
- 1 small yellow onion, finely diced
- 6 cloves garlic, minced - lots of garlic here!
- 1 teaspoon Italian seasoning
- 6 cups fresh broccoli florets - do not use frozen
- 2 cups chopped kale
- 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
- Salt and pepper to taste - to taste
- Chives - for garnish
- Croutons - for garnish
Instructions
- In a large pot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the diced onions, minced garlic, and Italian seasoning. Sauté until softened, about 8 minutes.
- Add the chopped kale plus a splash of broth to help it soften faster, about 3 minutes.
- Next, add the broccoli florets and the all the broth. Bring to a simmer. Cook over medium-low heat for about 8-10 minutes or until the broccoli is softened, with the lid partially covered. If needed, add more broth. Note: Don’t overcook the broccoli, otherwise it can turn pale green and yellow.
- Turn off the heat. Using an immersion blender, blend the soup. Skim off any foam from the top if needed. Note: If you don’t have an immersion blender, blend with a countertop blender in batches, being careful handling hot liquids.
- Next stir in the milk. Then, in a small bowl, dissolve flour with about ¼ cup broth or water. This is the flour slurry to help thicken the soup – stir it into the soup, stirring to dissolve. Simmer for another 3-5 minutes. The soup will thicken as it heats up.
- Season with salt and pepper to taste. Serve with croutons, chives, and a drizzle of olive oil on top.
Notes
- Use fresh broccoli and kale for best results.
- Don’t overcook the broccoli. They only need to simmer for 8-10 minutes or until softened. If overcooked, they can start to turn yellow.
- I’d highly recommend using an immersion blender to keep it mess-free!
- Make ahead: This soup keeps well refrigerated for up to 3 days. Let the soup cool down then store in an airtight container.
- Freezing: Use freezer safe containers or freezer resealable bags and freeze for up to 2 months. Reheat from frozen in a saucepan, adding extra milk or broth to loosen it up.
- Kale: Spinach
- Milk: Heavy cream or half-and-half.
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