Cream of Broccoli Soup

5 from 6 votes

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I love soups! For me they fill you up, bring back memories of home, and are a great excuse to eat French bread, too! Here is a simple, yet classic Cream of Broccoli Soup that starts with a roux as the thickener.

Cream of Broccoli Soup.

I’ve never understood when people put their nose up at the lovely broccoli. I have always enjoyed it’s versatility in the kitchen from cold salads, to a steamed side dish with lemon to getting puréed like here in this soup.

A classic French way to thicken a soup is to start with a roux. Roux, pronounced RU, is a cooked mixture of equal parts flour and butter. It is the thickening agent of three of the mother sauces of classical French cooking: sauce béchamel, sauce velouté and sauce espagnole. I use it all the time to add that extra richness and the thickening aspect it brings to soups and sauces.

If you’re watching the calories beware as this one starts with a butter rich roux and has half and half cream in it, but it is so worth every drop. Also making your own Homemade Chicken Stock is best, but canned is optional.

Cream of Broccoli Soup.

We like a little texture in our soups so I chopped and added a steamed red potato for the topping as well as the indicated chopped broccoli.

This is so soothing and creamy. Definitely a comfort food meal, especially after being gone all weekend at the FBC Conference, I needed something quick and delicious after a long Monday.

Cream of Broccoli Soup.
Cream of Broccoli Soup.

Cream of Broccoli Soup

5 from 6 votes
This Classic Cream of Broccoli Soup starts with a roux, has steamed broccoli, onion, nutmeg, white pepper, cream and a drizzle of olive oil on top.
Servings: 6 servings
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes



  • Either steam broccoli or place the broccoli in a microwave safe glass dish covered with a damp paper towel and cook on high for 3 minutes. Optional: immediately chill under cold water to keep color and stop the cooking process. Separate into 2 batches, reserving 1/2 cup for garnishing. Set aside.
  • To make the roux, melt the butter in a large stock pot. Add the flour and whisk to allow flour to absorb the butter and turn a light golden color, cooking and bubbling for several minutes on medium-low heat.
  • Add white pepper and chicken stock, and whisk constantly to ensure thorough incorporation and no lumps. Season with kosher salt.
  • Bring the thickened chicken stock to a boil and add the onion and cook for 3 minutes, then add the nutmeg and steamed broccoli.
  • Using a soup ladle, add soup to a blender along with the half and half cream and puree. Purée with lid slightly ajar to allow steam to escape. Pour this mixture back into the stock pot to simmer and keep warm until serving.
  • Serve with remaining steamed broccoli on top, a drizzle of good olive oil and crusty French bread.


Calories: 350kcal | Carbohydrates: 26g | Protein: 11g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 63mg | Sodium: 720mg | Potassium: 629mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1183IU | Vitamin C: 83mg | Calcium: 101mg | Iron: 2mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Course: Soup
Cuisine: American, Western
Have You Made This Recipe? Let Me Know on InstagramTag @keviniscooking or tag me #keviniscooking!


Whether in the kitchen or on the grill, you’ll find me cooking American favorites with a love for BBQ, Mexican and Tex Mex. I’m passionate about making tasty food because life’s too short to be bland!

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  1. 5 stars
    Such a beautiful and comforting soup! Totally share the same feeling of having comfort food after a trip. And I agree, homemade stock makes a big difference. I just proved it again in my kitchen yesterday. Have a great weekend!

    1. Thanks Maggie! I have been working on a beef broth for a ramen recipe and it made me think of you. I even roasted beef bones! Have a great weekend!

  2. Hey Kevin! You are right we definitely owe you guys a picture! I also owe Marissa a few. Will get on Gary since he is the camera guy! 🙂

  3. 5 stars
    Oh my goodness – what a creamy dreamy soup!:) I love broccoli and soups, separately and together so this meal looks and sounds fantastic to me, Kevin! And even though I prefer skinnier versions, I’m ready to jump into that plate. I hope it’s big enough heheh.

    1. Sometimes skinnier versions may be good, but not as satisfying! Every once in a while a little indulgence is mandatory Ben. 🙂 It’s even better with crumbled bacon on top, but that’s another post! 😉

  4. 5 stars
    I totally do NOT stick my nose up at broccoli! In fact I used to eat a big ole bowl of steamed broccoli for lunch years ago, back when I worked with my husband, but before we started dating. And he would make fun of me. 🙂 Ohhh, the good ole days. So obviously I LOVE this soup! This is perfectly rich and creamy and it looks absolutely delicious! Definitely adding this to our soup rotation! Pinned! Cheers, buddy!

    1. I might have to side with Boy on that lunch, a whole bowl of broccoli for lunch? I would have to take you out!
      I hope you give it a try, it’s rich, but oh so soothing. 🙂

  5. 5 stars
    Oh, yum, yum, YUM! Broccoli, butter and cream or half and half are a match made in heaven. Love the nutmeg in there, too!

    1. Thanks Nicole. Every now and then you just have to indulge, right? This soup has a wonderful texture and comes together pretty darn fast, too. Worth every last spoonful. 🙂

  6. This looks seriously swoon-worthy! I’ve been majorly craving soup and broccoli is my one of my favorites. Your version looks so rich and creamy!

    1. I will say Rachel that you definitely will not be disappointed if you give this a try! Velvety smooth and rich – just what’s needed on a cold evening, right?

  7. 5 stars
    It’s hard to believe this is ‘quick’ but so easy to believe ‘delicious’! So rich and velvet-y looking! I’m with you – I love broccoli, any way you slice it! Gorgeous photos, by the way! (Nothing new there!) 🙂

    1. Thanks Annie. A quick roux, whisk in the stock and steam the veggies and BAM you’re good to go! I was happy to read your “news” the other day, so happy for all of you. 🙂

  8. Hey Kevin! I haven’t made broccoli soup in ages! I think some people just plain have an aversion to green vegetables – NOT me! With colder weather moving in this will be a real treat! PS Thanks for re-sending the pix!! 🙂

    1. Now this is a soup that warms the soul Dorothy! Velvety, rich and comforting.
      Now we need to see a picture of you two 😉

  9. Ah, Kevin! I have a Cream of Broccoli soup recipe that I was planning on making soon, too. Great minds must think alike, huh? 🙂 #WolfpackGreatMinds

    1. Indeed! I just used some of the maple syrup for the scone recipe the other day I and thought of you. I am rationing it, slightly. 🙂