Easy Potato Broccoli Soup
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Easy Potato Broccoli Soup
Cream of Broccoli Soup is the ultimate comfort food soup that brings restaurant-quality creaminess right to your kitchen table. This homemade broccoli soup recipe is surprisingly simple to master, using a russet potato to create a naturally velvety texture without relying on heavy roux. In just about 45 minutes, you can have a bowl of cozy, creamy vegetable soup that feels both nourishing and indulgent.
Why This Soup Wins Every Time
- Effortless Creaminess – The potato blends into a silky base, making this creamy soup recipe incredibly smooth without flour.
- One-Pot Wonder – You’ll sauté, simmer, and blend in a single pot for easy cleanup and maximum flavor development.
- Nutrient-Packed Comfort – This potato broccoli soup is a wholesome way to enjoy your greens, delivering both comfort and nutrition.
- Chef-Approved Technique – I’ll guide you through pro methods for balancing flavors and achieving the perfect texture every time.
What You’ll Need for Your Cream of Broccoli Soup
For the Aromatic Base
- Butter and Olive Oil – Using both creates a rich foundation with a higher smoke point for better sautéing.
- Yellow Onion and Garlic – Finely chopping these ensures they melt into the soup, providing a sweet, savory depth.
For the Soup Body
- Broccoli Florets – Chop these into small, uniform pieces so they cook evenly and blend smoothly. Russet Potato – This is the chef’s secret for natural thickness and a luxurious mouthfeel in your creamy vegetable soup.
- Chicken Broth – A low-sodium version lets you control the salt level perfectly as the soup reduces.
For the Final Creaminess & Seasoning
- Whole Milk and Heavy Cream – The combination gives you richness without being overly heavy.
- Salt, Pepper, Nutmeg – A pinch of nutmeg is a classic restaurant technique that enhances the broccoli’s flavor beautifully.
Your Timeline for Perfect Cream of Broccoli Soup
I always tell my students that great soup doesn’t have to take all day. This recipe is a perfect example of an easy family dinner that comes together in about 45 minutes total. With just 15 minutes of active prep, you can have everything in the pot.
The 30-minute cook time is mostly hands-off simmering, which gives you a moment to tidy up or set the table. Compared to many creamy soup recipes that require a long roux-making process, this version is wonderfully efficient. You might also enjoy my classic tomato soup for another quick weeknight option.
Thoughtful Tips for Special Diets
As a chef, I believe everyone should be able to enjoy a comforting bowl of soup. This Cream of Broccoli Soup recipe is naturally quite adaptable for various dietary needs. For those managing sugar intake, the recipe is already low in natural sugars.
For a diabetic-friendly version, you could use a sugar alternative like stevia if you prefer a slightly sweeter profile. Using full-fat dairy can also help with glycemic control as fat slows down sugar absorption. Portion size is another simple lever; a smaller bowl alongside a protein-rich side makes a balanced, blood sugar friendly meal.
My Pro Tips for Restaurant-Quality Results
After years in professional kitchens, I’ve learned a few tricks that make all the difference in a simple Cream of Broccoli Soup. These tips will help you achieve that smooth, balanced flavor you love from restaurants.
- Blend While Hot, But Carefully: For the silkiest texture, blend the soup right after the broccoli and potato are tender. Always remove the center cap from your blender lid and cover it with a towel to let steam escape safely.
- Boost the Umami: Stir in a tablespoon of grated Parmesan cheese at the end for a deeper, savory flavor that complements the broccoli beautifully. For a different twist, try my broccoli cheddar soup which takes this idea even further.
- Texture is Everything: If you prefer a bit of bite, set aside a half-cup of the small broccoli florets before blending. Stir them back in at the end for a chunky homemade broccoli soup variation.
- Reheat Gently: Cream-based soups can separate if boiled. Always reheat your leftover Cream of Broccoli Soup over low heat, stirring frequently. For another great make-ahead option, check out my creamy wild rice and chicken soup.
Cream of Broccoli Soup
Cream of Broccoli Soup recipe with potato, onion, and garlic. This creamy homemade soup takes just 45 minutes total with simple ingredients for a comforting meal.
Equipment
- large pot
- knife
- cutting board
- measuring spoons
- measuring cups
- blender or immersion blender
- spatula
Ingredients
Soup Base
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 4 cups broccoli florets, chopped into small pieces
- 1 medium russet potato, peeled and diced
- 4 cups low-sodium chicken broth
Cream Mixture
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
Instructions
- Heat the butter and olive oil in a large pot over medium heat. Add the chopped onion and cook for 4-5 minutes, stirring occasionally, until softened and translucent.
- Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant.
- Stir in the broccoli florets, diced potato, and chicken broth. Bring the mixture to a boil, then reduce the heat to low and simmer for 15-20 minutes, or until the broccoli and potato are tender when pierced with a fork.
- Carefully transfer the soup to a blender or use an immersion blender to puree until smooth. Be cautious when blending hot liquids, and work in batches if necessary.
- Return the pureed soup to the pot and stir in the milk, heavy cream, salt, pepper, and nutmeg. Heat over low heat for 3-4 minutes, stirring occasionally, until warmed through. Taste and adjust seasoning if needed.
Notes
Be cautious when blending hot liquids, and work in batches if necessary.
The Wholesome Goodness in Your Bowl
This homemade broccoli soup isn’t just comforting; it’s genuinely good for you. Broccoli is a nutritional powerhouse, packed with vitamins C and K, fiber, and antioxidants. The potato contributes potassium and additional fiber, making this a more satisfying comfort food soup.
When you compare it to canned versions, this Cream of Broccoli Soup is significantly higher in nutrients and lower in sodium. You control every ingredient. For another veggie-packed bowl, my courgette soup is a fantastic choice. The fiber content helps promote a feeling of fullness, and according to the Harvard T.H. Chan School of Public Health, diets rich in cruciferous vegetables like broccoli are linked with numerous health benefits. If you love hearty legumes, you might also enjoy this Tuscan white bean soup for a different kind of wholesome meal.
Creating a Lighter Version of This Classic
Want to lighten up this Cream of Broccoli Soup without sacrificing creaminess? It’s easier than you think. Simply replace the heavy cream with an equal amount of whole milk, or even half-and-half for a middle ground.
For a dairy-free version, unsweetened almond or oat milk works wonderfully. The potato will still provide the essential creamy texture. You can also add an extra cup of broccoli to increase the veggie content. For another light yet satisfying soup, my ginger chicken soup is a great option for a clear-broth alternative.
How to Serve Your Cream of Broccoli Soup Like a Chef
I love serving this soup as the star of a simple weeknight dinner. It brings back memories of cool autumn evenings when a warm bowl was the ultimate comfort. For a beautiful presentation, ladle the vibrant green soup into warm bowls.
A drizzle of cream or a sprinkle of fresh chopped chives on top makes it look restaurant-ready. For a complete meal, pair it with a crusty bread for dipping or a simple side salad. It also pairs wonderfully with a hearty vegetable beef soup for a soup-and-sandwich lunch combo. If you’re planning a full Italian-inspired menu, a light stracciatella soup makes a lovely first course.
Common Mistakes (And How to Avoid Them)
Even the simplest recipes can have pitfalls. Here are the most common mistakes I see with Cream of Broccoli Soup and how you can sidestep them for perfect results every time.
Why is my soup bitter? This usually happens if the broccoli is overcooked. Simmer just until fork-tender—around 15-20 minutes—to preserve its sweet, fresh flavor.
How can I prevent a grainy texture? The key is to blend the soup until it’s completely smooth. A high-powered blender works best, but an immersion blender is also great if you take your time. Don’t rush this step.
Why did my soup turn out thin? If your soup is too watery, you likely didn’t simmer it long enough for the potato to fully break down. Let it reduce a bit more next time. For a different creamy vegetable dish, try this creamy vegetable casserole. Another great resource for troubleshooting soup textures is Serious Eats, which offers deep dives into culinary science. And if you love broccoli in other forms, my roasted broccoli guide shows a completely different way to enjoy it.
I remember the first time I made this soup for my family; I was so nervous it wouldn’t turn out right. But following these simple guidelines ensured it was a hit, and now it’s a regular in our rotation.
Storing and Enjoying Your Soup Later
This Cream of Broccoli Soup stores beautifully, making it a fantastic meal-prep option. Let the soup cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 4 days.
For longer storage, freeze it for up to 3 months. I like to freeze it in individual portions for easy lunches. Remember that cream-based soups can sometimes separate slightly upon thawing, but a good stir will bring them back together. If you’re looking for another freezer-friendly option, my winter minestrone soup is another great candidate.
Why You Should Try This Cream of Broccoli Soup Recipe
This recipe proves that you don’t need complicated techniques to create something truly special. The method is straightforward, but the result tastes like it came from a professional kitchen. I encourage you to make this soup your own—add a pinch of your favorite herbs or a dash of hot sauce.
Once you see how easy it is to make a from-scratch Cream of Broccoli Soup, you’ll never go back to the canned version. The flavor is so much fresher and more vibrant. If you enjoy this, you might also like exploring other broccoli dishes like this vegan broccoli casserole or a spicier tofu broccoli curry. For another creamy, comforting casserole, this creamy mixed vegetable casserole is always a crowd-pleaser. And if you found the stracciatella interesting, there’s also a second version of my stracciatella soup that’s worth a look.
More Cozy Soup Recipes You’ll Love
If this creamy broccoli soup has you in the mood for more bowl-friendly comfort, you’re in the right place. Here are a few more of my favorite recipes to warm you up from the inside out.
Hearty Vegetable Beef Soup – A robust and satisfying classic that’s perfect for a chilly evening.
Tuscan White Bean Soup – This rustic, fiber-rich soup is bursting with Italian flavors.
Ginger Chicken Soup – A soothing, aromatic broth that feels wonderfully restorative.
Frequently Asked Questions
Can I make cream of broccoli soup without cream?
Absolutely. The potato in this Cream of Broccoli Soup provides much of the body. You can replace the heavy cream with more whole milk, half-and-half, or even a plain, unsweetened non-dairy milk like oat or cashew for a lighter version that’s still deliciously creamy.
What can I add to broccoli soup to make it taste better?
A pinch of nutmeg is a classic chef’s trick that enhances the broccoli’s flavor. For more depth, try a splash of fresh lemon juice at the end, a tablespoon of white miso paste, or a garnish of crispy bacon or toasted almonds for contrasting texture.
How do you thicken cream of broccoli soup?
This Cream of Broccoli Soup recipe uses a russet potato as a natural thickener, which blends into a wonderfully smooth puree. If your soup is still too thin after blending, let it simmer uncovered for a few more minutes to reduce and concentrate the flavors.
Can I use frozen broccoli for soup?
Yes, frozen broccoli works well. There’s no need to thaw it; just add it directly to the pot. You may need to increase the simmering time by a few minutes to ensure the broccoli and potato are equally tender before blending your homemade broccoli soup.
