Don’t toss your broccoli stems! Use them in this Cream of Broccoli Soup instead. They’re simmered in a creamy, aromatic broth, leaving you with a nostalgic soup you can top with cheese or more broccoli. This is a staple in my house because it’s as budget-friendly as it is nutrient-dense.
One of the most important things I learned from my years working in kitchens was how to reduce my food waste. It didn’t take long for me to go from tossing my food scraps into the compost to using them up in a pot of Broccoli Cheddar Soup or this homemade Shrimp Stock.
Cream of Broccoli Soup
Did you know that by tossing your broccoli stems, you’re throwing away the best part of the vegetable? After years in professional kitchens, I’ve learned that these stalks are the secret to the most vibrant, ‘broccoli-forward’ soups. I made this cream of broccoli soup with the leftover stems from my Roasted Broccoli recipe, and I must say, it really gives a can of Campbell’s soup a run for its money.
Just like classic chicken noodle soup, this recipe is all about nostalgia and comfort. Chopped broccoli and fresh aromatics are sautéed, then blended into a creamy, roux-thickened broth bursting with savory-sweet broccoli flavors. Take it from a broccoli fan: it’ll be hard to stop after one bowl.
Ingredients and Substitutions
- Oil- I prefer to use olive oil.
- Aromatics – Most of the flavor here comes from sauteed yellow onion, celery, leeks (just the white and light green parts), and garlic. If you need a substitute for leeks, use extra onion instead.
- Broccoli -I made this mostly with broccoli stems, plus a couple of broccoli crowns. Prep the stems by chopping off the woody ends and peeling the skins, then don’t forget to freeze those scraps for a batch of vegetable stock.
- Wine – I always use dry white wine, like Sauvignon Blanc or Pinot Grigio, when I’m cooking. If you’d prefer to keep this recipe alcohol-free, stir 1 tablespoon of lemon juice or white wine vinegar into the soup at the end.
- Roux – A simple flour-and-butter roux is the traditional way to achieve that old-fashioned cream-of-broccoli soup consistency.
- Stock – Chicken stock is my go-to when making this soup. Vegetable stock is great, too.
- Half-and-Half – Just a splash brings that creamy vibe we’re looking for. Heavy cream works, too.
- Seasonings – Just salt and white pepper.
How to Make Cream of Broccoli Soup
Sauté the onions: First, sauté the onions and leeks in a large pot over medium heat until they start to soften and brown.
Add the celery, broccoli, and garlic: Next, add the celery and all of the chopped broccoli. After a few minutes, stir in the garlic.
Deglaze the pan: Use just a splash of white wine, scraping up all those stuck brown bits from the bottom of the pot. Most of the wine will cook off after 1 or 2 minutes, leaving a light, tangy flavor behind.
Thicken: Next, stir the butter and flour into the pot until the vegetables are coated. Pour in the chicken stock, add a pinch of salt, and let the soup simmer until the broccoli is tender.
Puree: Puree the soup with an immersion blender until it’s completely smooth.
Finish and serve: To finish, stir in the half-and-half and season the soup with salt and ground white pepper before serving.
Chef Tip + Notes
Another great thing about this soup is that the final consistency is up to you. I prefer my creamy soups super smooth, so I let the immersion blender work its magic for a while. If you want more texture, either blend briefly to leave some small broccoli pieces or stir in a handful of steamed florets at the end.
- Frozen broccoli: While fresh is my go-to, you can use frozen broccoli if that’s what you have on hand.
- No immersion blender? You can blend batches of the soup in a regular blender instead. Be careful when blending hot liquids; use a venting lid if you have one. You’ll want that steam to escape to prevent splatter or pressure from building up.
- Temper the dairy: Cold cream will easily curdle in the soup, so to avoid this, I’ll take the half-and-half out of the fridge 20 minutes before pouring it into the pot.
- Add cheese: When I’m lucky enough to have a leftover Parmesan rind in the fridge, I’ll toss it into the pot when I add the stock and fish it out at the end.
Serving Suggestions
If I’m serving this soup for a comforting dinner, I’ll top it with crunchy croutons, a sprinkle of shredded sharp cheddar, and some crispy bacon bits. On the side, I’ve got to have some crusty bread or, better yet, a grilled cheese sandwich for dipping. Talk about cold-weather comfort food.
It’s also fantastic as an appetizer before a simple roasted chicken dinner or as a side with a classic Caesar salad. If you’re feeling nostalgic, use the soup as an ingredient in a casserole recipe that calls for a can of cream of “something.” Chicken and rice casserole, chicken divan, and pot pie are a few that come to mind.
Make-Ahead and Storage
Make-Ahead: This is a great make-ahead recipe because the broccoli flavors get even better after sitting. Make it up to 1 day in advance, keep it in the fridge, and then reheat it on the stove the next day.
How to Store: Pour the cooled soup into an airtight container and refrigerate it for 3 to 4 days or freeze it for 3 months. Let the leftovers thaw in the fridge overnight, then reheat.
How to Reheat: Add as much soup as you plan on eating to a saucepan and warm the leftovers over medium-low heat. You can add a splash of stock if it thickens and needs thinning.
More Creamy Soups
- Creamy Carrot Soup
- Homemade Creamy Potato Soup
- Creamy Chicken and Wild Rice Soup
- Creamy Shrimp Bisque
- Easy Corn Chowder
Cream of Broccoli Soup Recipe
Ingredients
- 2 tablespoons olive oil
- 1 peeled, small-diced yellow onion
- 1 thinly sliced leek, rinsed, green part removed
- 2 small diced ribs of celery
- 2 finely minced garlic cloves
- ½ cup white wine, optional
- 4 tablespoons unsalted butter
- 6 tablespoons all-purpose flour
- 4 roughly chopped broccoli stems
- 2 roughly chopped broccoli heads
- 6 cups chicken stock
- 1 cup half and half
- salt and ground white pepper to taste
Instructions
- In a large pot or rondeau, over medium heat, add the olive oil and sauté the onions and leeks, gently seasoned with salt, for 12 to 15 minutes, or until browned.
- Add in the celery and broccoli and sauté for an additional 3 to 4 minutes.
- Stir in the garlic and cook just until it becomes fragrant.
- Deglaze with the optional wine and cook until only a tablespoon or two remain.
- Next, add in the butter and flour, and mix the vegetables around until coated.
- Pour in the chicken stock, season with salt, and cook over medium-to-medium-high heat until the broccoli is just tender, about 12 to 15 minutes. The liquid should be thick at this point.
- Using an immersion blender, puree the soup until smooth and thick. Alternatively, blend it in batches in a blender, then return it to the pan. Be sure to remove the center cap from the lid and cover with a towel so that the steam can escape.
- Finish by stirring in the half-and-half. Adjust any seasonings with salt and ground white pepper.
- Serve with optional croutons.
Cream of Broccoli Soup