This creamy broccoli soup is the ultimate cozy meal, loaded with fresh broccoli, melty cheese, and comfort in every spoonful. Whether you’re looking for a quick weeknight dinner or something to warm you up on a chilly evening, this recipe is a keeper.
I first made this soup on a particularly cold fall evening when my family craved something hearty but simple. Pairing this soup with some crusty bread turned it into a meal that everyone still asks for. It’s rich, satisfying, and surprisingly easy to make!
What’s Inside This Recipe?
Why You’ll Love This Creamy Broccoli Soup
There’s something magical about blending fresh broccoli into a velvety soup. Here’s why I think this dish is so special:
It’s a true comfort dish that’s both nourishing and indulgent. The creaminess feels luxurious without being overly heavy.
You can customize it to fit your needs: make it vegetarian or even dairy-free for a vegan-friendly version.
It’s a one-pot recipe, which means less cleanup for you and more time to relax and enjoy.
Ingredients for Creamy Broccoli Soup
Before we dive into the steps, here’s everything you’ll need to make this cozy broccoli soup. Using fresh ingredients will give you the best flavor, so grab that bundle of broccoli florets and let’s get started!
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tablespoons unsalted butter (or olive oil for a vegan option)
- 4 cups fresh broccoli florets (about 1 large head of broccoli)
- 1 medium carrot, peeled and sliced
- 4 cups vegetable broth (or chicken broth)
- 1 cup heavy cream (or coconut milk for a dairy-free option)
- 1 ½ cups shredded sharp cheddar cheese (optional, skip for vegan)
- Salt and pepper to taste
Optional tools: An immersion blender or regular blender for pureeing the soup.
How to Make Creamy Broccoli Soup
This recipe is so simple that you’ll be enjoying your creamy broccoli soup in just 30 minutes! Follow these easy steps, and you’ll have a warm, homemade meal ready in no time.
1. Sauté the aromatics
In a large pot, melt the butter over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
2. Cook the vegetables
Add the fresh broccoli florets and sliced carrot to the pot. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for about 15 minutes or until the broccoli and carrots are tender.
3. Blend the soup
Using an immersion blender, carefully puree the soup until smooth. If you’re using a regular blender, work in batches to avoid overfilling. Blend until the soup reaches your desired consistency.
4. Add the cream and cheese
Stir in the heavy cream and shredded cheddar cheese, letting the cheese melt completely. Season with salt and pepper to taste. If you’re going dairy-free, use coconut milk and skip the cheese.
5. Serve and enjoy
Ladle the soup into bowls and serve with crusty bread or crackers for dipping. Garnish with extra shredded cheese or a sprinkle of black pepper if you like.
How to Serve Your Creamy Broccoli Soup
This soup is dreamy on its own, but pairing it with sides makes it even better! Here are some ideas to round out your meal:
- Serve with warm crusty bread or garlic bread for dipping.
- Add a fresh salad with a light vinaigrette to balance out the richness.
- Top the soup with crispy bacon bits or roasted chickpeas for added texture.
Storing and Enjoying Leftovers
Got leftovers? This soup keeps beautifully, so don’t let a single drop go to waste!
- Store the soup in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stove over low heat, stirring frequently. Add a splash of broth or cream if the soup thickens too much.
- For longer storage, freeze the soup (without the cheese or cream) in freezer-safe containers for up to 2 months. Thaw in the fridge overnight before reheating and adding the cream or cheese.
Top Tips for Customizing Your Creamy Broccoli Soup
This soup is versatile and easy to tweak based on your preferences or dietary needs. Here are some of my favorite ways to switch it up:
- For a vegan option, use olive oil instead of butter, coconut milk instead of cream, and skip the cheese.
- Add a handful of spinach or kale for extra greens and nutrients.
- If you like a chunkier soup, reserve some cooked broccoli florets before blending and stir them back in at the end.
- Swap out the cheddar cheese for Parmesan or Gruyère to change up the flavor.
Your Questions About Creamy Broccoli Soup Answered
Can I use frozen broccoli instead of fresh broccoli?
Yes, you can! Frozen broccoli works well in this recipe. Just add it directly to the pot without thawing, and adjust the cooking time as needed.
How can I make this soup paleo-friendly?
To make this soup paleo, use coconut milk instead of cream and skip the cheese. Make sure to use a paleo-approved vegetable broth.
What’s the best way to blend the soup?
An immersion blender is the easiest option since you can blend the soup right in the pot. If using a regular blender, blend in small batches and be careful with the hot liquid.
Can I make this soup ahead of time?
Absolutely! This soup reheats beautifully, so it’s perfect for meal prep. Just store it in the fridge or freezer and reheat when ready to serve.
A warm, comforting bowl for chilly days!
This creamy broccoli soup is everything you want in a cozy comfort dish, rich, flavorful, and incredibly simple to make. Whether you’re looking for a quick weeknight dinner or a warm lunch to pair with crusty bread, this recipe won’t disappoint.
I’d love to hear how your soup turns out! Share your thoughts in the comments below or tag me on social media with your creations. And if you’re hungry for more cozy meals, check out my other soup recipes for more inspiration.
Let’s keep cooking together!
Creamy Broccoli Soup
Ingredients
- 1 medium onion diced
- 2 cloves garlic minced
- 2 tablespoons unsalted butter or olive oil for a vegan option
- 4 cups fresh broccoli florets about 1 large head of broccoli
- 1 medium carrot peeled and sliced
- 4 cups vegetable broth or chicken broth
- 1 cup heavy cream or coconut milk for a dairy-free option
- 1 ½ cups shredded sharp cheddar cheese optional, skip for vegan
- Salt and pepper to taste
Instructions
Sauté the aromatics
- In a large pot, melt the butter over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Cook the vegetables
- Add the fresh broccoli florets and sliced carrot to the pot. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for about 15 minutes or until the broccoli and carrots are tender.
Blend the soup
- Using an immersion blender, carefully puree the soup until smooth. If you’re using a regular blender, work in batches to avoid overfilling. Blend until the soup reaches your desired consistency.
Add the cream and cheese
- Stir in the heavy cream and shredded cheddar cheese, letting the cheese melt completely. Season with salt and pepper to taste. If you’re going dairy-free, use coconut milk and skip the cheese.
Serve and enjoy
- Ladle the soup into bowls and serve with crusty bread or crackers for dipping. Garnish with extra shredded cheese or a sprinkle of black pepper if you like.
