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Creamy broccoli soup

Updated: May 2

Creamy broccoli soup in white bowls on a rustic kitchen table

This Creamy Broccoli Soup is healthy, smooth, and silky. Easy to make and perfect for a quick weeknight dinner. Loaded with fresh broccoli and a few other pantry ingredients. Incredibly thick, and creamy, and makes a perfect comfort food for chilly days.

Preparation and Cooking Time

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Servings: 2


½ cup frozen peas

2 cups salt-reduced chicken broth

1 medium red potato, chopped

1 teaspoon extra-virgin olive oil

¼ cup thickened cream

1 garlic clove, crushed

1¼ broccoli head cut into florets stems chopped

1 medium brown onion, chopped



Immersion Blender

Baking Tray


Step 1

In a saucepan, heat oil over medium. Add in onion and cook until softened, for about 5 minutes. Stir in garlic and cook until aromatic.

Step 2

Add broccoli stems, red potato, and broth, then bring to a boil. Cook for at least 20 minutes, stirring from time to time or until the potato and broccoli are soft.

Step 3

Add the peas and broccoli florets to the saucepan and bring to a simmer. Cook until the veggies are soft and bright green, for about 5 minutes. Then remove from the heat.

Step 4

Blend gently with an immersion blender until smooth, then add the cream and continue to blend until well combined.

Step 5

Serve in bowls and garnish with broccoli florets. Enjoy!

Recipe Notes

1. You can serve with additional thickened cream if desired.

2. The soup can be stored in the freezer without adding the cream, for about a month. When you want to serve, reheat and add the cream and then blend until just combined.

Nutritional Information

(Per Serving)

Calories: 558 | Protein: 37g | Total Fat: 36g | Saturated Fat: 14g | Carbs: 14g | Cholesterol: 0mg | Sodium: 463mg | Fiber: 3g | Sugar: 2g

Nutritional information is a guide only.

Did you make this recipe? Don't forget to rate the recipe and leave a comment below.

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