Cream of Broccoli Soup
Cream of broccoli soup with crispy roasted broccoli crouton, an easy and comforting soup to enjoy in rainy weather. Soup is creamy yet low calorie (including instruction for Stove Top and Instant Pot)
This Cream of broccoli soup recipe yields creamy yet healthier soup with delicious crispy and spicy roasted broccoli croutons. Gluten-free, and an easy dinner side recipe that whole family will love. Ready in 35 mins, start to finish. It is made on the stove top and has instructions to make it in Instant Pot.
If you love broccoli like I do? You will love my all broccoli recipes. Healthier than regular counter-parts, all of these recipes are must in our dinner menu, all year round - Teriyaki Chicken with Broccoli, Broccoli Cauliflower Salad, Italian Sausage and Broccoli Pasta, Instant Pot Chicken and Broccoli Rice.
Broccoli Soup
Today's broccoli soup gets velvety texture from potatoes, a depth of flavor from herbs and chicken stock, and creamy-ness from Mascarpone Cheese. (surprise!) A little goes a long way.
The harissa roasted broccoli croutons on the top are loaded with flavor. Enjoy roasted broccoli with soup or serve as a side. You will LOVE the flavor either way. I bet!
Creamy broccoli soup with spicy broccoli on top - it's a match made to devour.
What Do You Need to Make Cream of Broccoli Soup?
This is a very easy and quick soup recipe which needs only a few ingredients. Plus I have added a complete list of substitutes to make this soup pantry friendly. To make the soup you need following ingredients (check recipe notes for the substitutes)
- Broccoli
- Potato
- Onion
- Garlic
- Good quality Chicken Stock
- Thyme
- Mascarpone Cheese (or sharp white cheddar cheese)
I use almost complete broccoli head for this soup. That is, both the soft stems of broccoli and the florets. Stems helps soup to thicken and also boost the broccoli flavor.
To make the cream of broccoli soup, always start by sweating the aromatics. This helps build good flavor and soup gets depth of flavor instead of being one-note.
In a Cream of Vegetable soups, a thickening agent helps bring the consistent in creamy soups. Most recipes call for flour and butter based thickeners, but I like to use potatoes. Potatoes are gluten free and give perfect consistency to cream soups without changing the base flavor. You can hardly feel the taste of potato but soup get thick and creamy. (which is otherwise a challenge with broccoli soup)
Make Ahead
Soup can be made up-to 2 days ahead. In-fact, making soup a night before helps soup get more flavorful. To reheat, either microwave or gently simmer soup on stove top. Keep extra chicken stock and cheese handy to adjust consistency of soup.
Cream of Broccoli Soup in Instant Pot
To make soup in Instant Pot, cook aromatics at Sauté Setting in Instant Pot (Step-3). Pressure cook everything in Step-4 in IP on high pressure for 3 minutes and quick release. Remaining recipe steps stay the same. Easy! Right?
Substitutes:
If you don't want use Mascarpone, try any of the following creams/cheese:
a. Sharp White Cheddar Cheese
b. Heavy Cream or Cream Fraiche
c. Whole Coconut Milk (vegan)
d. Goat Cheese Or Young Asiago Or Fontina Cheese.
Please note as all creams/cheese have different flavor. All of the above will make Broccoli Soup creamy but the flavor will be different.
This delicious creamy soup is perfect for cozy chilly night dinner or side. Plus leftovers are great to pack for lunch.
What is your favorite way to enjoy Broccoli Soup? Leave a message and share with me.
Happy Cooking! -Savita x
More Soup Recipes To Try
Cream of Broccoli Soup
(8 reviews)
Ingredients
Broccoli SoupDirections
- 1. Prepare Ingredients: Wash and remove broccoli's floral head from the stem. Discard hard woody stems. Cut or break broccoli heads into florets. Peel soft stems and rough chop. Reserve. Mince garlic and dice yellow onion. Peel and chop russet potato. Set aside.
- 2. Make Broccoli Croutons: Preheat oven at 400 degrees Fahrenheit. In a medium bowl, add broccoli florets of one head. Top with oil, harissa paste, and salt. Mix to coat broccoli in harissa and oil. Spread on a baking sheet. Bake at 400 degrees for 10-15 minutes or until florets are roasted, and slightly charred.
- 3. Sauté Aromatics: Heat olive oil in a Dutch oven. Add onion, garlic, thyme leaves, half of salt and pepper and cook stirring often until onions are soft and has started to brown slightly at edges. (4-5 minutes)
- 4. Cook Soup: Add chopped soft stems of broccoli, remaining florets, and potato into the pot along with chicken stock and remaining salt. Cover and simmer the soup for 15 minutes. Cook until potatoes are tender.
- 5. Puree Soup: Once potatoes are soft. Take soup off heat. Puree the soup using an immersion blender stick to smooth consistency or use stand blender. See Note 1. Once pureed, heat soup until heated through, then take off heat.
- 6. Add Cheese, Season and Serve: Add mascarpone cheese and stir to melt cheese into the soup. Taste and adjust seasonings - salt, and black pepper. Ladle soup into bowls. Top with roasted broccoli, fresh cracked black pepper. Serve hot. Enjoy!
Savita's Notes:
- Optional - For more smooth soup, run soup through food mill or strainer. This step is optional as I find consistency of this soup perfect without straining.
- Mascarpone Cheese - This broccoli soup is already velvety because of cooked potato blended with the broccoli. I use Mascarpone cheese more for flavor. Just a little goes long way. (highly recommended)
- If, however, you don't want use Mascarpone, try any of the following creams/cheese:
a. Sharp White Cheddar Cheese
b. Heavy Cream or Cream Fraiche
c. Whole Coconut Milk (vegan)
d. Goat Cheese Or Young Asiago Or Fontina Cheese.
Please note as all creams/cheese have different flavor. All of the above will make Broccoli Soup creamy but the flavor will be different. - To make soup in Instant Pot, cook aromatics at Sauté Setting in Instant Pot (Step-3). Pressure cook everything in Step-4 in IP on high pressure for 3 minutes and quick release. Remaining recipe steps stay the same.
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15 Responses
STEPHANIE WALLS-BENBOW
I was wondering if I could use sweet potatoes instead of white potatoes?Savita
Hi Stephanie, I think sweet potatoes will work but two things; 1) Flavor of white potato is very subtle in broccoli soup but sweet potato will add some sweetness and flavor. 2) Sweet potato may also add hint of color to the soup based on variety of sweet potato used. If I'm making soup for family dinner, I would not mind that. :) If you are okay with these two then feel free to substitute. I hope it helps.Katherine
What a lovely, creamy broccoli soup! yum!Savita
Thanks.Jessica Stroup
This may be the only way I get my kiddos to eat broccoli! Such a great recipe and gets two thumbs up from my picky eaters!Savita
That sounds awesome! Thanks for letting me know, Jessica. 👍Natalie
Lovely winter soup. Looks healthy and nourishing. I will definitely put this soup on my menu. Thanks!Danielle Wolter
I love a good creamy soup. Really like the thyme you used in the recipe, gives it such a nice fresh flavor. Great recipe!Beth Sachs
Such a creamy and comforting soup. Perfect for winter. I love the crispy broccoli crouton on top, such a great idea!Amy
love the recipeSavita
Thanks Amy :)Seema
Using recipe today. Thanks.Savita
Enjoy!Kim Anderson
This came out delicious! Writing as eating. I used Crème Fraiche as that's what I had in hand. Next time I'll try cheddar or mascarpone (both are my favorite). Love your recipes and substitute suggestions. Thanks.Savita
Thanks for sweet feedback, Kim. I'm glad you liked soup. These suggestions help me make a dish whenever I need without grocery trip. That's the fun of home cooking, right? Make it your own! I love the fact that you find these useful. 🙌