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5.0 from 36 votes

Cream of Broccoli Soup

This Cream of Broccoli Soup can be made with or without heavy cream, make it as healthy or indulgent as you want! Potatoes are blended into the soup to make it thick and creamy, or cauliflower can be used for a low carb option.

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 12 cups
Calories: 138 kcal
Course: Soup
Cuisine: American

Ingredients

  • 2 Tablespoons unsalted butter
  • 1 Tablespoon olive oil
  • 1 small yellow onion diced
  • 1 stalk celery diced
  • ½ cup carrots diced
  • 2 cloves garlic minced
  • ½ teaspoon EACH: dried rosemary, thyme, salt
  • ¼ teaspoon black pepper
  • 1 pinch cayenne optional
  • 5 cups broccoli florets cut into chunks (about 2 large heads)
  • 5 cups chicken broth use low sodium if preferred
  • 1 Tablespoon soy sauce (or Worcestershire sauce)
  • 2 Russet potatoes equal to 1 pound
  • ¾ cup half and half or heavy cream
  • 1 cup cheddar cheese optional

Instructions

    Cup of Yum
  1. Heat butter and olive oil in a soup pot over medium heat. Add diced onions, celery, and carrots and sauté for 5 minutes, until softened.
  2. Add minced garlic, ½ tsp rosemary, ½ tsp thyme, ½ tsp salt, ¼ tsp pepper, and 1 pinch cayenne. Sauté for 1 minute.
  3. Stir in the broccoli and sauté for 5 minutes, partially covered.
  4. Peel/rinse the potatoes and cut them into 1-inch cubes .
  5. Add diced potatoes, chicken broth, and soy sauce to the pot. Bring to a boil, then reduce heat to medium.
  6. Let simmer, partially covered, until the vegetables are very fork tender. About 20 minutes.
  7. Remove from heat. Use an immersion blender or transfer to a blender in batches to blend until smooth.
  8. Heat the half and half in the microwave for 30 seconds and stir it into the soup.
  9. Garnish with cheese if desired and serve.

Notes

  • This soup makes approximately 12 cups, nutrition facts are based on the optional addition of cream and cheese.
  • Pro Tips
  • Cauliflower can be used instead of potatoes for a low-carb option, or a mixture of both can also be used.
  • The addition of cream is optional, the soup is very flavorful without it.
  • Cut the broccoli into smaller pieces to allow it to cook more quickly.
  • For low sodium soup: Use unsalted butter, reduced sodium broth, and/or only add salt to taste if desired.
  • If adding cheese, shred it from a block so that it tastes better and melts well. Bagged shredded cheese contains cellulose which prevents it from melting as well. (It's purpose is to prevent the cheese from clumping together in the bag.)

Nutrition Information

Calories 138kcal (7%) Carbohydrates 12g (4%) Protein 5g (10%) Fat 8g (12%) Saturated Fat 4g (20%) Cholesterol 21mg (7%) Sodium 623mg (26%) Potassium 409mg (12%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 1333IU (27%) Vitamin C 44mg (49%) Calcium 117mg (12%) Iron 1mg (6%)

Nutrition Facts

Serving: 12cups

Amount Per Serving

Calories 138

% Daily Value*

Calories 138kcal 7%
Carbohydrates 12g 4%
Protein 5g 10%
Fat 8g 12%
Saturated Fat 4g 20%
Cholesterol 21mg 7%
Sodium 623mg 26%
Potassium 409mg 9%
Fiber 2g 8%
Sugar 2g 4%
Vitamin A 1333IU 27%
Vitamin C 44mg 49%
Calcium 117mg 12%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.