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Cream of Broccoli Soup is made with just a few simple ingredients. Chicken stock, heavy cream, chopped fresh broccoli florets, butter…there’s always got to be butter…and seasonings. It creates the most delicious Cream of Broccoli Soup you will ever taste. 

Years ago, if my memory serves me right…which at my age is always a bit like Russian Roulette…my parents went to a dinner at the home of some church friends.

When they came home my mom was raving about an absolutely amazing Cream of Broccoli Soup that Betty William served. She asked Betty for the recipe, and the rest as they say…is history.

I love this recipe. L.O.V.E. this recipe. It’s created with just a few ingredients. Perhaps that is what makes it even more impressive.

It goes along with my theory of cooking. You only need a few truly great ingredients to create amazing dishes. Too many ingredients, in my humble opinion, creates conflict within a dish. Usually the saying “Sometimes more is not better, it’s just more” is true. 

I usually make this recipe on Christmas Eve. It was my substitution for Grandpa’s Oyster Stew (Gag…choke…yuck! Do you love how I’m holding back my true feelings…lol) We are the branch of the family tree that doesn’t enjoy that particular family tradition. Sorry Grandpa.

A few weeks ago I was craving this soup! Craving it!!  It dawned on me, it is also the perfect “Springtime” soup and would be a great “starter” for your Easter meal.

We had ours for dinner with grilled cheese sandwiches and it was heavenly! Whether you use it as the beginning course to a big family dinner…or it is dinner…you’ll love this rich creamy soup.

List of Ingredients for Cream of Broccoli Soup

As I stated above, the ingredients for this dish are simple.

• 3-4 hearty bunches of broccoli stalks – use flowers only
• ½ cup of butter
• ½ cup all-purpose flour
• 2 cups of chicken broth
• 2 cups of half-and-half
• 1 cup heavy whipping cream
• Salt and pepper to taste

How to Make Cream of Broccoli Soup

It seems a little redundant to say… but this dish begins with fresh broccoli. (You’d be really disappointed if I had said it starts with green beans) 

The original recipe doesn’t state how much broccoli to use…so I use about 3–4 stocks of broccoli. 

Using a sharp knife cut flowers off of stems. Use the flowers only.  Start by chopping the tops off.

TIP: I try to avoid using the stocks, because they are a bit tough.

Set aside the florets.

Cooking the Broccoli and creating the soup

In a large pot, over medium heat, melt 1/2 cup, or one stick, of butter. Remember a good recipe has splendid “fat” elements. Don’t shun the butter. Embrace the butter. (It’s a little slippery…but embrace it anyway.)

Sauté broccoli florets in melted butter until semi-tender.

Add 1/2 cup of flour on top of the broccoli…

Stir the flour and broccoli around to create a thick roux. It will look like a big ol’ clump of a mess…that’s okay. Just keep following along…

Slowly add two cups of chicken broth while stirring.

Continue to stir over medium-low heat until thick. (Yep, still a bit of a clumpy mess…just hang in there with me. I promise we are not making broccoli paste.)

Reduce heat to low. Add 2 cups half-and-half and 1 cup of heavy whipping cream.  Salt and Pepper to taste.  Give it another stir. 

Finishing and Serving Broccoli Soup

Simmer for about 1/2 hour stirring occasionally. The soup will thicken as it simmers. Be sure to stir it as the cream can tend to brown on the bottom of the pan. 

TIP: If you want the soup really thick, turn the heat off after the 1/2 hour and allow to cool then reheat. The soup thickens even more as it cools.

Ladle into bowls and serve immediately.

This is a true “cream” soup and not a cheesy cream soup. Broccoli is the star of this show. The delicate richness of the cream allows that broccoli to shine.

The first spoonful will have you swooning! It’s hard to describe how just a few ingredients can come together to create such a wonderfully wickedly delicious soup. 

This soup practically melts in your mouth. The broccoli is tender, the soup extra creamy, and the chicken broth lends its rich flavors to its creaminess. Simple and uncomplicated. Just how I like it.

Frequently Asked Questions and Answers

• What are the main elements of a cream soup base? A cream soup is made using heavy whipping cream, half-and-half, and light cream.
• Can you freeze Cream of Broccoli Soup? You can. You will need to allow the soup to cool to room temperature and then place in an airtight container, leaving at least a ½ inch from the top for expansion. Freeze for up to 2 months.
• How long will Cream Soups hold in the refrigerator? Up to 4 days.
• How can I thin the soup when reheating? Add a little milk to the soup to achieve the desired consistency. This soup will thicken as it cools and will need to be thinned when reheated.

This beautiful Cream of Broccoli Soup would be a stunning beginning to your Easter meal or any family gathering you’re having.  It’s also fantastic for a soup bar or a great side with your favorite sandwich. 

Fantastic Soup Recipes

• 30 Easy Instant Pot Soup Recipes
• Hamburger Vegetable Pasta Soup
• Grandma’s Chicken Noodle Soup
• Italian Beefy Noodle Soup
• Slow Cooker Loaded Potato Soup
• Navy Bean and Ham Bone Soup Recipe
• Traditional Clam Chowder
• Slow-Cooker Chicken Tortilla Soup
• V8 Vegetable Soup from Julia’s Simply Southern

Betty has since passed away. Her son recently told me that this is one of his favorite recipes that his Mother made. I will always think of her when I make this soup.

That’s what I love about cooking. LOVE! 

The meals we make, the recipes we share, the tastes, flavors, joy, traditions, and memories made around the dinner table come down to one thing, an expression of our love for those we care about. It’s really what cooking is all about and I why I love sharing it with all of you. 

Have a Great Day and Happy Nesting!

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