Go Back
+ servings
Easy Cream Of Broccoli Soup Recipe

Easy Cream Of Broccoli Soup Recipe

Easy Cream of Broccoli Soup is one of those thick, rich bowls of dunk-able goodness just waiting on a crusty loaf of bread and a hearty appetite.
Course Soup
Cuisine American
Keyword Cream Of Broccoli Soup
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 1582kcal
Author Kathleen


  • 4 Tablespoons Unsalted Butter
  • 1 Large Onion Chopped
  • 2 Garlic Cloves Minced
  • 1/4 Cup All-Purpose Flour
  • 2 Cups Chicken Broth
  • 2 Cups Half and Half
  • 1 Heaping Tablespoon Better than Bouillon~Chicken Flavor
  • 2 Bay Leaves
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Black Pepper
  • 1/4 Teaspoon Nutmeg
  • 1/2 Cups Carrot Peeled and Diced
  • 4 Cups Broccoli Florets Chopped
  • 1/4 Cup Heavy Whipping Cream


  • In a soup pot, over medium heat, melt butter. Add onions and garlic,  adjusting heat lower as needed, and saute until translucent and very soft, about 8-10 minutes. Whisk in flour and cook 6-8 minutes or until golden.
  • Remove pot from heat and slowly add chicken broth, whisking until flour mixture is dissolved and smooth. Add half and half, Better than Bouillon, Bay Leaves, salt, pepper, nutmeg, and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until slightly thickened, about 20 minutes.
  • Add the carrot and broccoli and simmer, uncovered, until veggies are soft, about 20 minutes. Remove bay leaves and discard. Ladle soup into a blender, in batches, and puree until smooth (flecks of the veggies are okay). Return to the pot. Add heavy cream and gently heat through. Adjust seasoning and serve.


Calories: 1582kcal | Carbohydrates: 91g | Protein: 33g | Fat: 126g | Saturated Fat: 77g | Cholesterol: 381mg | Sodium: 3284mg | Potassium: 2565mg | Fiber: 14g | Sugar: 15g | Vitamin A: 16945IU | Vitamin C: 375.7mg | Calcium: 817mg | Iron: 5.8mg