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Broccoli Soup

A creamy and comforting Broccoli Soup that’s easy to make, rich in flavor, and perfect for both weeknight dinners and festive gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Main Course, Soup
Cuisine: American, Comfort Food
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 large head broccoli, cut into florets, stems peeled and chopped (save the stems for extra body) Swap with broccoli rabe for a more bitter, complex flavor.
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons unsalted butter or olive oil for a dairy-free version
  • 3 tablespoons all-purpose flour (or 2 tablespoons cornstarch for gluten-free)
  • 4 cups low-sodium vegetable or chicken broth
  • 1 cup milk, half-and-half, or unsweetened oat milk for creaminess
  • 1 medium potato, peeled and diced (optional) Adds silky thickness.
  • 1 teaspoon Dijon mustard (optional, for depth)
  • Salt and freshly cracked black pepper to taste
  • A squeeze of lemon juice to brighten
Garnishes
  • shredded cheddar
  • toasted pumpkin seeds
  • a swirl of cream
  • crusty bread

Method
 

Preparation
  1. Prepare the vegetables. Wash the broccoli and separate into florets; peel and chop the stems. Dice the onion and mince the garlic. If using potato, peel and cube it into small pieces so it cooks quickly.
  2. Sauté the aromatics. In a large pot, melt the butter over medium heat. Add the onion and a pinch of salt. Cook until translucent and soft, about 5 minutes. Add the garlic and cook one minute more until fragrant.
Cooking
  1. Build the base. Stir in the flour and cook for 1–2 minutes, stirring constantly to create a roux.
  2. Add liquids and vegetables. Slowly whisk in the broth to avoid lumps, then add the milk, chopped broccoli, and potato if using. Bring to a gentle simmer.
  3. Simmer until tender. Reduce heat and simmer for 12–15 minutes, until the broccoli and potato are tender.
  4. Purée the soup. Using an immersion blender, blend until silky and smooth. For a chunkier texture, blend partially and leave some florets intact.
  5. Finish and season. Stir in the Dijon mustard if using, and add salt, pepper, and lemon juice to taste.
  6. Serve warm. Ladle into bowls and top with garnishes such as shredded cheddar or toasted seeds.

Notes

This Broccoli Soup reheats beautifully, making it an excellent make-ahead option. Adjust texture with extra broth or milk as needed. Enjoy with warm, buttered sourdough.