Notes
- Use an immersion blender. If you want to make this recipe in one pot, use a hand-held immersion blender to puree the soup directly in the pot instead of mixing it in the blender. This makes for easier cleanup and a creamy, smooth texture!
- Optional variations. Use vegetable broth or vegetable stock instead of chicken stock for a vegetarian option. Or make it a broccoli cheese soup recipe by mixing in shredded parmesan or sharp cheddar cheese. You can also make it dairy-free by swapping the half-and-half 1:1 with coconut milk and the olive oil 1:1 with the butter.
- Optional: make it hearty. Add some additional texture to the soup by including potato. Peel and dice a russet potato and steam it until a fork easily penetrates through a piece, for about 15 minutes. Add the steamed potatoes to the soup before pureeing it to keep the overall soup texture smooth, or add the potatoes to the soup after it’s pureed for a chunkier finish.
- Garnish. Add a drizzle of heavy cream, olive oil, and a sprinkle of black pepper before serving for extra delicious flavor. You can also reserve ½ cup of broccoli florets and chop them up as a garnish. Additionally, try diced avocado, croutons, fresh parsley, cilantro, chives, flaky sea salt, sour cream, or a squeeze of citrus like lemon or lime juice.
Frequently Asked Questions
How do I store leftovers?
Once the soup reaches room temperature, transfer leftovers into an airtight container and refrigerate for up to 4 days. Reheat on the stovetop over medium-low heat or in the microwave. This soup also freezes well! Store in a freezer-safe container in the freezer for up to 2 months. If freezing, leave about ½ inch of space at the top of the container to allow the soup room to expand when it freezes. Thaw in the refrigerator overnight before reheating on the stovetop. Use a blender or hand immersion blender to remix the soup before serving.
Once the soup reaches room temperature, transfer leftovers into an airtight container and refrigerate for up to 4 days. Reheat on the stovetop over medium-low heat or in the microwave. This soup also freezes well! Store in a freezer-safe container in the freezer for up to 2 months. If freezing, leave about ½ inch of space at the top of the container to allow the soup room to expand when it freezes. Thaw in the refrigerator overnight before reheating on the stovetop. Use a blender or hand immersion blender to remix the soup before serving.
What do I serve with this?
Serve creamy broccoli soup with extra crusty bread like French bread or sourdough bread for a light lunch or dinner. Or pair it with a leafy green salad and truffle mac and cheese or gourmet grilled cheese for a well-rounded meal. If you want an extra comforting meal, serve the soup in a filling bread bowl!
Serve creamy broccoli soup with extra crusty bread like French bread or sourdough bread for a light lunch or dinner. Or pair it with a leafy green salad and truffle mac and cheese or gourmet grilled cheese for a well-rounded meal. If you want an extra comforting meal, serve the soup in a filling bread bowl!
How do I thicken this soup?
This creamy broccoli soup has a good thickness on its own. However, if you want an even thicker consistency, add a little extra flour when cooking it with the butter in the recipe. Avoid adding the flour directly to the soup as it can clump up. If you need to add more flour after cooking the soup, repeat the flour and butter cooking step. Then gradually mix it into the soup pot over medium-low heat until well combined.
This creamy broccoli soup has a good thickness on its own. However, if you want an even thicker consistency, add a little extra flour when cooking it with the butter in the recipe. Avoid adding the flour directly to the soup as it can clump up. If you need to add more flour after cooking the soup, repeat the flour and butter cooking step. Then gradually mix it into the soup pot over medium-low heat until well combined.