Cream of Broccoli Soup​

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Cream of Broccoli Soup

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A bowl of Cream of Broccoli Soup, garnished with toasted bread slices sits on a wooden surface. Nearby, a small bowl contains ground pepper, and a folded white cloth lies beside the soup. Two additional bowls of this delightful soup are partially visible.

Prep

10 minutes

Cook

40 minutes

Yield

6

🥦 Shhh... there's kale hiding in this velvety cream of broccoli soup, but nobody will ever know! This sneaky, cheesy comfort-in-a-bowl transforms nutritious veggies into a nostalgic treat that even the pickiest eaters will devour!

This Cream of Broccoli Soup​ is your dream come true. When I posted about it in my Instagram stories, everyone commented saying how much they missed a traditional broccoli cheese soup. Broccoli cheese soup is so damn comforting. It’s flavorful, nostalgic, and honestly an underrated soup in general. So, I wanted to create my own version of this classic soup that will warm you from the inside out.

❤️ Why You’ll Love This Cream of Broccoli Soup

  • Easy: It’s simple and can be made in one pot quickly. It’s also foolproof – not even the worst cook can screw this one up.
  • Nostalgic: It’s comforting and takes you back to your childhood, warming your insides after a long day.
  • Sneaky Greens: There’s hidden kale in this soup that nobody will ever detect!
Ingredients for cream of broccoli soup​ on a counter

🍲 Ingredients

Broccoli – The star of this Cream of Broccoli Soup​ recipe isn’t just delicious but packed with nutrition. Broccoli is a great source of vitamins K and C, plus a good source of folic acid, potassium, and fiber. Vitamin K is essential for blood clotting, while vitamin C builds collagen and is a powerful antioxidant. The fiber keeps digestion healthy and cholesterol low.


Potatoes These create the perfect creamy base for this soup without relying solely on dairy. They add bulk and silky texture and help thicken the soup naturally. When blended with the broccoli, they create that luxurious mouthfeel that makes cream of broccoli soup so satisfying.

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👩‍🍳 How to Make Cream of Broccoli Soup

Broccoli added to pot for broccoli soup

1. To a large pot add your olive oil and heat on medium-high heat for 1 minute before adding onions.  Cook the onions for 7 minutes or until translucent.  Into the pot add your garlic and potatoes.  Cook them for 5 minutes while stirring often to avoid burning.  Scrape any brown bits that develop at the base of the pot with a wooden spoon.  Add your broccoli and cook for around 15 minutes, with lid on, on medium-low heat.

2. Go ahead and add your green kale and cook for 2 minutes.

Cooking vegan broccoli soup in pot

3. Increase heat to high and add your vegetable stock, salt and pepper.  Bring soup to a boil then simmer for 15 minutes or until potatoes are fork-tender.

Blended broccoli soup

4. Once potatoes are tender and the milk and stir till well combined.  Remove soup from heat and blend in a high-speed blender till smooth and creamy. You can also enjoy chunky or blended half and half, the choice is yours.

5. Return the blended soup to the pot and stir in your cheese of choice. Stir till melted and till perfectly silky! Test for seasoning before serving.  If the soup is too thick or rich, just add more vegetable stock and stir till well combined and heat till hot throughout.

One big creamy bowl of Broccoli Soup ready to eat with a drizzle of olive oil and toasted bread.

6. Serve with fresh garlic bread and top with cracked pepper and a small drizzling of olive oil!

7. Before plating check for seasoning. To serve, scoop and top with chickpeas, fresh cilantro and a drizzling of olive oil.

🗒 Tips and Tricks

  • Onions: Be patient when cooking down the onions as they’re crucial for building flavor.
  • Broccoli: Steam it in the pot until soft before adding milk for best texture.
  • Consistency: Add more stock gradually if you prefer a thinner soup.
Close-up of Vegan Broccoli Cheese Soup ready to eat with 2 slices of toasted baguette.

🗒 Variations

Make this Cream of Broccoli Soup​ your own with these simple swaps:

  • Dairy-Free: For a vegan version, use Chao Cheese and Daiya (cutting board collection) with good-quality oat milk.
  • Greens: Spinach can replace kale if preferred.
  • Potatoes: Cauliflower can be a substitute for a lower-carb option.
  • Cheese: Sharp cheddar, gruyere, or a combination creates different flavor profiles.


🗒 Best served with

A comforting bowl of cream of broccoli soup​ sitting on wooden table and topped with 2 slices of toasted bread.

👝 How to Store Leftovers

Store this Cream of Broccoli Soup​ an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of milk or stock if needed to restore creaminess.

🤔 Common Questions

How do I make this Cream of Broccoli Soup​ completely vegan?

Use oat milk instead of dairy milk, and substitute the cheese with Chao Cheese and Daiya (cutting board collection) for the best dairy-free results

My kids hate vegetables. Will they eat this soup?

This cream of broccoli soup recipe is perfect for picky eaters! The cheese and creamy texture disguise the vegetables, and blending it smooth hides all evidence of kale and broccoli.

Can I make this Cream of Broccoli Soup​ ahead of time?

Absolutely! This soup actually tastes even better the next day as the flavors develop. Store it in the refrigerator and reheat gently when ready to serve.

Can I use frozen broccoli for this soup?

Yes! Frozen broccoli works perfectly in this cream of broccoli soup recipe. No need to thaw it first – just add it directly to the pot and adjust the cooking time slightly.

Is there a way to make this soup thicker?

Let the potatoes cook until very tender, as they’re the natural thickener. For even more thickness, you can add 1-2 tablespoons of flour to the onions before adding the liquid.

Cream of Broccoli Soup​

4.95 from 19 votes
🥦 Shhh… there's kale hiding in this velvety cream of broccoli soup, but nobody will ever know! This sneaky, cheesy comfort-in-a-bowl transforms nutritious veggies into a nostalgic treat that even the pickiest eaters will devour!
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Soup
Cuisine American
Servings 6
Calories 102 kcal

Ingredients
  

Shop Ingredients on Jupiter

Instructions
 

  • To a large pot add your olive oil and heat on medium-high heat for 1 minute before adding onions.  Cook the onions for 7 minutes or until translucent.  Into the pot add your garlic and potatoes.  Cook them for 5 minutes while stirring often to avoid burning.  Scrape any brown bits that develop at the base of the pot with a wooden spoon.  Add your broccoli and cook for around 15 minutes, with lid on, on medium-low heat.
  • Go ahead and add your green kale and cook for 2 minutes.
  • Increase heat to high and add your vegetable stock, salt, pepper, garlic powder, onion powder, and chili flakes.  Bring soup to a boil then simmer for 15 minutes or until potatoes are fork-tender.
  • Once potatoes are tender and the oat milk and stir till well combined.  Remove soup from heat and blend in a high-speed blender till smooth and creamy. You can also enjoy chunky or blended half and half, the choice is yours.
  • Return the blended soup to the pot and stir in your vegan cheese of choice.  Stir till melted and till perfectly silky! Test for seasoning before serving.  If the soup is too thick or rich, just add more vegetable stock and stir till well combined, and heat till hot throughout.
  • Serve with fresh garlic bread and top with cracked pepper and a small drizzling of olive oil!
  • Before plating check for seasoning. To serve, scoop and top with chickpeas, fresh cilantro, and a drizzling of olive oil.

Video

YouTube video

Notes

Be patient when cooking down the onions as they’re crucial in nailing the best flavour
Steam the broccoli in the pot until it’s soft before adding the good quality oat milk
Use Chao Cheese and Daiya (cutting board collection) – this is important for the best, creamiest dairy-free soup
Blend until smooth and until the kale is hardly noticeable

Nutrition

Serving: 6 | Calories: 102kcal | Carbohydrates: 16.5g | Protein: 2.7g | Fat: 3.5g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.3g | Sodium: 977.8mg | Fiber: 3g | Sugar: 6.2g
Review This Recipe Let us know how it was!
Mila

5 stars
Love the soup! Is it okay to add ANY other vegtables to it? What do you reccomend?

Maria Koutsogiannis

Hi Mila, I reccomend adding cauliflower (for creaminess), potatoes, leek, caramelized onions, some spinach! You can add almost anything that isnt TOO wild in flavour (like bell peppers as it may take away from the comfoting creaminess), even saute these different veggies and mix in afterwards! SO delicious! 🙂

Katie

5 stars
This is my GO-TO soup! You’re the best Maria!

Maria Koutsogiannis

You’re the best! Thanks love!!

Debra H.

5 stars
Hi Maria! Thanks for the soup- so delicious!! I LOVE making it with this smoked vegan cheddar I found and serving it with crackers too! You should try it!! 🙂

Maria Koutsogiannis

WHAT?! Sounds so insane and delicious! I will try it Debra!! Thanks for the tip

Natalie Volke

5 stars
My kids dont like broccoli, but love this soup lol! Thanks so much Maria!

Maria Koutsogiannis

You’re so welcome! Happy they love it 🙂 get your greens!!

David P.

5 stars
THIS SOUP IS INSANE!

Maria Koutsogiannis

THANKS DAVID!

4.95 from 19 votes (4 ratings without comment)

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