Best Cream of Broccoli Soup

Butter

You'll use butter twice in this recipe. Once to sauté the onions and celery (butter adds rich flavor to sautéed vegetables) and again at the end to make a roux.

Onions and Celery

Like so many great soups, this recipe starts with onions and celery. These veggies add complexity and depth of flavor.

Broth

Chicken broth is the liquid base for this cream of broccoli soup. For a vegetarian option, substitute vegetable broth.

Cook the Vegetables

Sauté the onions and celery in butter until they're tender. Add the broccoli florets and the chicken broth, cover the pot, and simmer for about 10 minutes.

Blend the Ingredients

Use a countertop blender or an immersion blender to purée the soup. Give it a few quick pulses, then blend continuously until the soup is totally smooth.

Thicken the Soup

Melt a few tablespoons of butter in a separate saucepan. Stir in the flour, then the milk. Cook the milk mixture until it's thick and bubbly, then add it to the soup. Finish it off with a dash of pepper (and the other seasonings of your choosing).

How to Store Cream of Broccoli Soup

You'll need to refrigerate this soup within two hours of cooking. Let it cool to room temperature, then transfer it to an airtight container and store in the refrigerator for three to four days.

Can You Freeze Cream of Broccoli Soup?

Yes! You can absolutely freeze cream of broccoli soup — and you should if you plan to keep it for more than a few days.

Ladle the soup in serving-sized portions into zip-top freezer bags. Label the bags with the date, lay them flat in the freezer, and freeze for up to two to three months.

Gather all ingredients.

Melt 2 tablespoons butter in a medium stock pot over medium heat. Saute onion and celery until tender.

Add broccoli and broth, cover, and simmer for 10 minutes.

Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot.

Melt 3 tablespoons butter in a small saucepan over medium to medium-low heat; stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.

Serve hot and enjoy!