I get a little excited when soup season hits. But this year in particular, I’ve felt pretty overwhelmed with ideas. If you follow KT’s Facebook page, you might have seen (and participated in!) a recent soup poll where Cream of Broccoli Soup took it home with the most votes.
So, here it is :)
My obsession with cream of broccoli soup started at a young age—but not from homemade! Oh no. The soup I fell in love with fell out of a Campbell’s can in gelatinous clumps. The first time a vibrant green from-scratch version of broccoli soup was set down in front of me, I was extremely apprehensive. I’m pretty sure I offended someone with the judgmental look on my nine-year-old face. But! It only took one spoonful to convince me that homemade was, in fact, so sososo much better.
Cream of Broccoli Soup—made simple.
This soup is eeeeeasy. It’s quick on prep, simple to cook, and you get to feel a little bit fancypants when you whisk up the béchamel. The béchamel is what gives this soup it’s heft and creaminess. If you haven’t heard of béchamel before, it’s made from combining roux and milk. It’s one of the mother sauces of French cuisine and it’s a foundation for several rich and creamy dishes—like scalloped potatoes and mac and cheese! (I don’t believe in a mac and cheese made without béchamel and I’m not sorry.)
I’ll admit, I was pretty surprised that this soup won on my Facebook poll. I personally know more people that don’t enjoy creamy textured soups (like my husband). It’s nice to be reassured once in a while that my readership and I are on the same page.
I like to add texture to my soups by topping them with swirls of plain yogurt, fresh herbs, and crunchy bits like croutons. Nutritional yeast also makes a great topper for this soup with its cheesy flavor!
Here are some other soups to warm up with this winter season:
- Easy Homemade Ramen
- Easy One-Pot Cauliflower Soup
- Soothing Chicken and Kale Soup
- Healing Quinoa Vegetable Soup
Cream of Broccoli Soup
Ingredients
- 1-2 TBSP olive oil
- 1 onion, diced
- 2 cloves of garlic, sliced
- 2 celery stalks, sliced
- 8 cups broccoli florets (about 2-3 large heads of broccoli)
- 3 cups vegetable broth you can use chicken broth if you aren't vegetarian
- 1/2 tsp kosher salt, plus more to taste
- Cracked black pepper, to taste
- 2 TBSP butter
- 2 TBSP AP flour
- 2 cups milk
Instructions
- Heat the olive oil in a soup pot or Dutch oven over medium heat. Add the onions, garlic, and celery; cook until they are tender and aromatic—about 5 minutes. Stir it a few times here and there to prevent burning.
- Add the broccoli and broth, then cover the pot and simmer allow it to simmer for 10 minutes.
- Pour the mixture into a high-power blender or food processor, but don’t fill it more than halfway full. (We don’t want spillage.) Start the blender, using a few quick pulses to get the mixture moving, then purée until you have a smooth and silky texture. Purée the soup in batches, transferring your purée into a clean container. Set aside.
- Melt the butter in the soup pot or Dutch oven you were using for the soup. Once the butter is melted, whisk in the flour until a roux is formed. Then, whisk in the milk. Whisk until the mixture thickens into a white sauce thick enough to coat the back of a spoon. (Congrats! You just made a béchamel sauce!)
- Bit by bit, transfer the broccoli soup into the béchamel, stirring the blend. Season with salt and pepper to taste. Serve, and garnish the soup with whatever kind of toppings you like—or serve with a nice hunk of crusty bread!
I actually just bought a ton of broccoli and was wondering what else I could make and then stumbled upon this. Never thought to add in celery, love the bit of flavor it gives. Excellent soup recipe!
Well that’s an absolutely gorgeous bowl of soup, Dana! The croutons, the herbs…I want to dive into it with my spoon and it’s 6:30 in the morning! Cream of Broccoli has been one of my favorites since I was a kid, too, and I remember having the one in the can :) . Homemade is definitely in another world of its own! Haha.
Cream of broccoli soup plus a hunk of crusty bread = heaven! Pinned this and can’t wait to try it
Pretty sure this is the most gorgeous soup ever!! I love the color, the swirl of bechamel, and the generous serving of croutons! Your photos are absolutely stunning (and p.s. I also love your nail polish!)
LOL, what a coincident! I actually just had the campbell version the other day out of nostalgia. I walked by it on the shelf and it was on sale so I thought, why not! It definitely reminded me why I loved it as a child. Of course, yours look way better than the canned version and it’s giving that craving again so I just might have to break out the blender so I can make a bowl from scratch :)
This is just what I need today! I’ve been craving a broccoli soup and I probably haven’t had a cream of broccoli since I was also 9 and liked everything in a can. I also love using nutritional yeast as a topper, it’s so savory and cheesy tasting!
Haha. It’s funny, sometimes as a quick lunch I’ll eat canned soup but these days it’s Progresso, so it’s at least nourishing. But damn those Campbell’s soups when we were kids. Gloop in a can! But they serve their purpose; they’re perfect for indulgent casseroles. There’s actually one dish from my childhood that calls for a can of tomato soup and it *has* to be Campbell’s. I still make it sometimes, for old time’s sake ;)
Nutritional yeast is *everything*!
I’ve been searching for ways to incorporate broccoli into my diet since I’m not it’s biggest fan so I’m so glad I came across this recipe! Can’t go wrong with a creamy soup like this, plus I love the addition of the croutons and fresh herbs!
Ah! I used to feel the same about broccoli. The only way I could eat it was in an unhealthy broccoli and cheddar casserole or drenched in cheese sauce. But now, it’s my go-to veg side. This recipe here (https://www.killingthyme.net/2018/09/20/best-oven-roasted-broccoli-with-nutritional-yeast/) is one we just can’t seem to get sick of in my house. Might be worth a shot :)
What a great recipe! So simple, with beautiful ingredients, and full of flavor! I forget how easy cream of broccoli can be, especially for busy weeknights! I would totally make this with chicken broth too, as you mentioned, but veggie broth is my happy, go-to broth :) Thanks for sharing this beauty…pinned!
Mmm yes, sometimes soup for supper during the week is damn perfection. Especially this time of year!
Oh I totally am with you on the nutritional yeast. I keep forgetting that. We love broccoli and I especially love soup. Definitely going to make this. my hubby too is particularly choosy on food textures. If he doesn’t like this then more for me;)
I used to make a broccoli soup all the time, but haven’t in years. This reminds me how warm and cozy it can be. And any meal that can be prepared in 30 minutes works for me! Looks great Dana!
This time of year we cannot get enough soup around our house! Love how simple and delicious your recipe is! Can’t wait to give it a try. Thank you for sharing :)
This is a gloriously thick soup. My family is a troop of broccoli lovers — and my daughter is partial to creamy soups, so this recipe will have a permanent home in our house, for sure. I love the way you’ve garnished this too, with the croutons and bits of green – it makes me want to grab a spoon and dive right in. Your photos are gorgeous.
I LOVE soup season too! This looks absolutely delicious and cozy – plus so simple to make! Pinning to make this weekend!
We love soups, too, and cream of broccoli gets us all excited! Beautiful soup and pictures, love the toppings you added. I agree, nutritional yeast would also be perfect on this!
You know what? I don’t think I’ve ever eaten cream of broccoli soup! I don’t think I even knew it was a thing!!! But I really really want it in my life- and yay! I have broccoli in the fridge right now. PERFECT!
I fell in love with Campbell’s Cream of Broccoli soup as a kid, as well! Thankfully, I grew up enough to realize that homemade is so, so much better.
Lol, glad I’m not alone :)
Yes, one of my favourite soups to make. So easy, so delicious…and leftovers are even better. I would make a HUGE pot just to have it several times in the week. It is comfort food season, and this fits the bill!!
I’m with you on loving soup season. This will be a great recipe to add to the lineup. Love how simple it is too. Now I just need to find some tasty crusty bread for dipping!