I love Cream of Broccoli Soup. In fact, I think it’s my favorite soup in the whole wide world.
More often than not, though, this “seemingly” healthy soup happens to be loaded with all kinds of heavy cream, butter and flour, making it a less than ideal food choice…
Why that is, though, I’ll never understand. It’s so easy to make a really delicious Cream of Broccoli Soup while keeping it totally squeaky clean and super healthy, too!
I like my Cream of Broccoli to be on the really thick side! To achieve that, I added loads of cauliflower to mine. Technically, I guess that sort of makes this a Cauliflower and Broccoli Soup, but I don’t really think of it as such. You see, the cauliflower only serves to add tons of thickness and creaminess to the soup — it really doesn’t impact the flavor all that much.
Then, because I’m not really a fan of food that doesn’t require any chewing whatsoever (unless maybe it’s chocolate mousse) I added a little bit of extremely finely chopped broccoli at the very end of the cooking process.
The result was a super tasty, perfectly thick, smooth and velvety Cream of Broccoli soup with delightful tiny crunchy bits of broccoli in every bite. Exactly the way I like it!
If that sounds like something you might enjoy too, then by all means, keep reading! I’m about to show you how it’s done!
Heat the olive oil, or other cooking fat of your choice, in a large stock pot set over medium heat.
Then, add the onion, celery, salt and pepper and cook until slightly softened and fragrant, about 3 minutes. A little bit of browning is okay, but don’t let your onions get too dark as this may affect the final color of your soup.
Once the onions and celery are nicely softened, add the garlic powder, onion powder, celery seeds, about 7 cups of the broccoli florets, all of the cauliflower florets and chicken broth.
Like I said earlier, the reason why you want to hold on to about a cup of the broccoli florets is so you can add them to the soup after it’s been processed, to give your soup a bit of a bite, you know. If you prefer your soup to be entirely smooth and creamy, then by all means, throw all of the broccoli florets in the pot right away.
Cover that pot loosely and cook until the cauliflower and broccoli florets become fork tender, about 8 to 10 minutes.
Now carefully ladle about half of the soup into a High-Speed Blender. You’ll want to proceed in batches so as to not overcrowd your blender.
Of course, if you didn’t have a high-speed blender, a regular blender would work just fine. Or, you could even use a stick blender, if that was easier for you. The final product would not be AS creamy, but it would certainly be as tasty!
Process until smooth and creamy and then transfer the soup to a clean container.
Repeat as many times as necessary with the rest of the soup.
Once all the soup has been processed, return it to the stock pot.
If you decided that you wanted the little bits of crunchy broccoli in your soup, chop the remaining cup of broccoli florets really finely and then add that to the soup, along with the cup of milk. Oh, and if you wanted to get fancy and garnish your soup with the finely chopped broccoli like I did, make sure to save a handful!
Now the choice of which milk to use here is entirely up to you. I personally used whole milk, but if you don’t do dairy, or if you’re currently doing a Whole30, cashew milk or almond milk would make for great choices.
All that’s left to do now is give the soup a good stir, bring it back to a simmer over medium heat and then kill the heat.
You’re all good and ready to serve! This soup is at its best served piping hot, garnished with a handful of finely chopped broccoli.
I also recommend grinding a fair amount of black pepper over your soup… and if you’re feeling a bit indulgent, throw in a generous handful of sharp cheddar cheese on top of all that. Again, that’s if you do dairy and if you’re not currently taking the Whole30 challenge.
Oooooh… let me tell you, you’re in for a serious treat!
- 1 tbsp extra-virgin olive oil
- 1 small onion, chopped
- 1 celery rib, chopped
- 1 tsp salt (I use Himalayan salt)
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp ground white pepper
- ⅛ tsp celery seeds
- 8 cups (700g | 24.7oz) broccoli florets, divided
- 4 cups (425g | 15oz) cauliflower florets
- 3 cups chicken broth
- 1 cup milk of choice
- Heat the olive oil (or other cooking fat of your choice) in a large stock pot set over medium heat. Add the onion, celery, salt and pepper and cook until slightly softened and fragrant, about 3 minutes.
- Add the garlic powder, onion powder, celery seeds, about 7 cups of the broccoli florets, all of the cauliflower florets and chicken broth; cover loosely and cook until the cauliflower and broccoli florets are fork tender, about 8 to 10 minutes.
- Carefully ladle about half the soup into a High-Speed Blender; process until smooth and creamy and transfer to a clean container. Repeat as many times as necessary with the rest of the soup.
- Once all the soup has been processed, return it to the stock pot; Chop the remaining cup of broccoli florets really finely and add that to the soup, along with the cup of milk. Stir, bring back to a simmer over medium heat then kill the heat and serve promptly.