This easy and healthy Cream of Broccoli Soup is full of fresh vegetables, and it’s seriously delicious. It is a refreshing soup to celebrate all things spring!
Plus, this cream of broccoli soup is made with milk and flour rather than heavy cream, so it is healthy and good for you. I really love guilt-free, creamy soups.
It also keeps really well in the fridge, so I always make a big batch for later to satisfy my cravings. It is easy, healthy, and so fresh. I promise, you will absolutely love it!
I’m loving the nice weather lately. Spring is in full swing, and all I am thinking about is what to make with all the fresh produce I am finding at the farmer’s market. I’ve already made my super easy cream of asparagus and a beautiful spring salad the other day!
Today I am sharing my latest spring inspired recipe: an easy and delicious cream of broccoli soup.
Because it is made with milk and flour (as the thickener), it is light and healthy. No heavy cream here at all. It’s creamy, but not heavy or rich at all, which is why I love it so much!
If you’re looking to make a heavy and rich cream of broccoli soup, I’d suggest just using heavy cream rather than milk and flour. BUT, if you’re looking for a light and creamy version, this is it!
No Need For Cream, Use Milk Instead
As mentioned earlier, this cream of broccoli recipe does not use heavy cream at all. It uses milk instead.
Now, this also means that the soup is not rich or heavy. It’s a creamy, light version of it. That’s my favorite part about this soup. It’s healthy and so delicious! I usually go for seconds without feeling guilty.
Rather than cream, I use milk and flour. The flour is evenly dissolved in the milk before it goes into the pot to prevent flour lumps from forming. As it simmers, it will thicken up and get creamy.
Note: If you’d rather use heavy cream instead, simply substitute it. Instead of milk and flour, use heavy cream.
The main ingredient in this cream of broccoli soup is obviously the broccoli, so make sure it is fresh. Using fresh broccoli will ensure that your soup will turn out vibrant green. Using frozen broccoli or pre-cooked broccoli could result in the color of the soup being pale or yellow-ish.
In addition to fresh broccoli, I use a bit of kale to add extra green color. You won’t even be able to taste the kale.
To give you an idea, here are the ingredients you will need to make the cream of broccoli soup. As always, specific quantities and directions can be found in the recipe card down below.
- Broccoli florets: Use fresh broccoli for best results. Fresh broccoli will give you that bright green color. The fresher the broccoli is, the more vibrant the colors will be.
- Kale: The kale will add extra green colors to the soup.
- Garlic and yellow onions: Minced garlic and diced yellow onions are great for soup bases. They add so much flavor.
- Unsalted butter: For sautéing the garlic and onion. It will also add flavor.
- Italian seasoning: For flavor.
- Chicken or vegetable broth: I prefer using chicken broth, but vegetable broth works too.
- Milk: Use whole or 2 percent milk if you can. It will help make it creamier.
- All-purpose flour: The flour will be dissolved in the milk before it goes into the pot. It will help thicken the soup.
- Salt and pepper to taste.
I love how these ingredients are so simple, fresh, and easy to find. These are ingredients I keep in my pantry and fridge often, so I can always make this soup whenever I crave it.
It is also very easy to make. More on how to make it below!
How to Make It
Making this cream of broccoli soup is so easy and quick. It comes together in about 45 minutes.
- Make the soup base: Melt butter in a large pot, and cook the minced garlic, onions, and Italian seasoning. Then cook down the kale.
- Add the broccoli and broth, and simmer: The broccoli needs to simmer for about 12-15 minutes or until softened, with the lid partially covered.
- Blend! Use an immersion blender to blend the soup. It’s so much easier and safer than using a regular stand blender because you don’t have to transfer hot liquids back and forth.
- Add the milk and flour: First dissolve the flour in the milk, and then add it to the soup.
- Simmer: As it simmers, the soup will thicken up. Give it about 5-8 minutes. Stir constantly.
That’s it! If the soup is not thick enough, add more flour (dissolve in some milk first). If it is too thick, simply add more milk or broth.
Tips for Blending the Soup
I would highly, highly recommend blending the soup using an immersion blender. You can simply stick in the immersion blender into the soup and blend it easily. No need to worry about transferring hot liquids to a stand blender.
I always blend soups using my immersion blender. It makes it so much easier, safer, and it’s mess-free.
What to Serve with this Cream of Broccoli
I love to keep it simple and serve this cream of broccoli with garlic bread. Just the pre-packaged, frozen kind. Quick and simple.
But if you want to make something more special, try the following pairings:
- Cheesy Garlic Bread
- Fresh Spring Salad
- Mediterranean Grilled Chicken Salad
- Roasted Asparagus and Sweet Potato Salad
My version of cream of broccoli soup is light and healthy. I use milk and flour instead of heavy cream. I love it!
The broccoli soup can be stored in the fridge for about 3 days. Store in an airtight container. I usually make a big batch and have it for lunch throughout the week. It’s such a delicious and convenient meal.
Now, if you’re looking for something richer, that’s totally fine. You can tweak the recipe by using heavy cream instead of milk and flour.
I hope you like this healthy recipe as much as I do. Happy cooking!
Tips for Success
- Use fresh broccoli for best results. Fresh broccoli will give you that bright green color. Using frozen broccoli could make the soup a bit yellow and pale.
- I use kale to give the soup a brighter green color. If you don’t have kale, you can also use spinach.
- I recommend using an immersion blender to blend the soup. It’s safer, easier, and mess-free.
Healthy Cream of Broccoli Soup
- 2 tablespoons unsalted butter
- 4 cloves fresh garlic, minced
- 1 medium yellow onion, finely diced
- ½ teaspoon Italian seasoning
- 6 cups fresh broccoli florets
- 2 cups chopped kale
- 4 cups chicken or vegetable broth, plus more as needed
- 2 cups milk (whole or 2 percent)
- ¼ cup all-purpose flour
- Salt and pepper to taste
- Shredded cheddar cheese for garnish
- In a large Dutch oven or pot, melt 2 tablespoons of butter over medium high heat. Add the garlic, onions, and Italian seasoning. Cook until softened, about 6-8 minutes, stirring occasionally. Stir in the kale, adding a little bit of water or broth to help it cook down for about 1-2 minutes.
- Add the broccoli florets and the broth. Bring to a boil and then reduce to a simmer. Simmer for about 12-15 minutes or until the broccoli is softened, with the lid partially covered. If needed, add more broth.
- Turn off the heat, and blend it using an immersion blender. Skim off any foam if needed. Note: If you don’t have an immersion blender, use a regular blender. Blend it in batches, being careful when handling hot liquids. Return the blended liquid to the pot.
- Dissolve the all-purpose flour with the milk (the milk doesn’t need to be warmed up in advance). Add the milk and flour mixture to the pot. Turn the heat back on, and bring to a simmer. Simmer for about 5-7 minutes or until the soup is thickened, stirring often, uncovered. Season with salt and pepper to taste.
- Check the consistency. If you want it to be thicker, dissolve 1 tablespoon of flour in about ¼ cup of milk and stir into the soup, simmering for a few more minutes to allow it to thicken. Continue doing so until desired consistency. If you want it to be thinner, simply add more milk or broth. Season with salt and pepper to taste one last time, if needed.
- To serve, garnish shredded cheddar cheese. Serve immediately. Enjoy!
- Special equipment: immersion blender or regular blender, large pot.
- This soup is supposed to be light. If you prefer to make a richer version, you can simply use heavy cream (instead of milk and flour). If using, add the heavy cream gradually until desired consistency.
- Check the consistency. If you want it to be thicker, dissolve 1 tablespoon of flour in about ¼ cup of milk and stir into the soup, simmering for a few more minutes to allow it to thicken. Continue doing so until desired consistency. If you want it to be thinner, simply stir in more milk or broth, or both.