Be sure to try my Baked Potato Soup and Lemon Chicken Soup recipes next!
Cream of Broccoli Soup
I’m a soup lover all-year-round. In the summer, I have zucchini soup for lunch just about every day. During the off-season, I turn to this Cream of Broccoli Soup. (Which makes a great freezer meal !) Since Zucchini is sweeter than broccoli, I love adding carrots to this soup for a hint of sweetness. The flavor combination is perfect, and tastes great with OR without cream. I love using potatoes to thicken the broth, but if you’re looking for a low-carb alternative, cauliflower makes a great substitute!
How to Make It
Sauté diced onions, celery, and carrots in butter/olive oil for 5 minutes, until softened.
Add minced garlic, rosemary, thyme, salt, pepper, and cayenne. Sauté for 1 minute.
Stir in the broccoli and heat for 5 minutes, partially covered.
Add peeled/diced potatoes, chicken broth, and soy sauce to the pot. Bring to a boil, then reduce heat to medium.
Let simmer, partially covered, until the vegetables are very fork tender. About 20 minutes.
Remove from heat. Use an immersion blender or transfer to a blender in batches to blend until smooth.
Heat the cream in the microwave for 30 seconds and stir it into the soup. Garnish with cheese if desired and serve.
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.)
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
Try These Next
Immersion Blender: This makes the soup super creamy and is much easier than transferring to a blender. Kitchen Scale: I use this to measure out 1 lb. of potatoes for this recipe. 3.5 quart Soup Pot: The perfect size for this recipe.
Tried This Recipe?
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