Cream of Broccoli Soup.
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5 from 6 votes

Cream of Broccoli Soup

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.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Soup
Cuisine: American, Western
Keyword: broccoli soup, classic soup recipe, creamy soup, homemade cream of broccoli soup
Servings: 6 servings
Calories: 350kcal
Author: Kevin Is Cooking


  • 6 cups coarsely chopped broccoli
  • 8 tbsp butter
  • 8 tbsp flour
  • 1/8 tsp white pepper
  • 1/2 tsp kosher salt
  • 1 onion chopped fine
  • 1/8 tsp of ground nutmeg
  • 6 cups chicken stock
  • 1 cup half and half cream


  • 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. PurĂ©e 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