Cream of Broccoli Soup
This cream of broccoli soup is very easy to make and a great freezer-friendly recipe. It's made with milk, and it's creamy, smooth, and delicious. Make a big batch and enjoy all season long!
Servings: 6 people
Calories: 188kcal
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.
Disclaimer: Nutritional values (per serving) are approximates only.
Nutrition
Calories: 188kcal | Carbohydrates: 18g | Protein: 7g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 32mg | Sodium: 1046mg | Potassium: 498mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1609IU | Vitamin C: 90mg | Calcium: 165mg | Iron: 1mg