Did you know there’s a fan page for Foodie With Family on Facebook? I know—it sounds a little silly—but it exists, and I genuinely enjoy connecting with readers there. Thank you to everyone who voted in the “what do I post next” poll. Taking your feedback into account, the top requests were Homemade Grand Marnier, Tres Leches Cake, and Cream of Broccoli Soup. So why am I starting with Cream of Broccoli Soup? Because it’s raining, and on rainy days I like to curl up with a blanket and a book, drink tea, and make soup. Soup won this round. Tres Leches and Grand Marnier will appear later this week!
If you’ve got a loaf of One-Hour Sandwich Bread baking in the oven, what do you serve with it? Candidate #1: Cream of Broccoli Soup.
Thick, smooth, and bright in both color and flavor, this soup lets fresh broccoli take center stage. I have always loved broccoli, and this is the cream of broccoli for serious broccoli fans.
This version differs from many cream of broccoli soups because I don’t add milk or cream to the whole pot. Sometimes I stir a spoonful of crème fraîche into a bowl at the end for a touch of tang, but adding dairy to the entire soup can mute the broccoli’s flavor. After all, the point of a broccoli soup is to taste the broccoli.
*Quick note: Want to make your own crème fraîche? It’s simple. Stir 2 tablespoons cultured buttermilk (not lemon- or vinegar-soured milk) into 2 cups heavy cream. Cover and leave at room temperature for 24 hours, then refrigerate. You’ll have homemade crème fraîche without the grocery-store cost.
There are a few practical benefits to preparing cream of broccoli soup this way:
- It’s faster. Chop, sweat, simmer, blend, serve—no roux, no extra steps.
- It’s cheaper. Heavy cream is expensive; using it only as an accent reduces the cost.
- It’s healthier. We thicken the soup with a potato instead of a fatty roux and heavy cream, so you get body and smoothness with fewer calories and more nutrients.
Broccoli is a nutritional powerhouse: rich in vitamins C, K, and A, plus fiber. It’s associated with immune support and has been studied for cancer-preventive properties. This soup is one of those meals where eating well feels effortless and satisfying.
For a printer-friendly, photo-free version of the recipe, see the blog’s recipe page.
Cream of Broccoli Soup
Ingredients:
- 4 cups fresh or frozen cut-up broccoli (stems and florets both; using stems is economical and delicious)
- 4 cups stock (homemade chicken or vegetable preferred) or water
- 1 medium russet potato, peeled and diced
- 1 small cooking onion, peeled and diced
- 1 tablespoon butter
- Salt and freshly ground white pepper to taste (black pepper works if white isn’t available)
- Optional: crème fraîche for drizzling before serving
Heat the butter in a stockpot or large soup pot over medium heat. Add the onion, reduce heat to medium-low, sprinkle a pinch of salt over the onions, and sweat them until softened, about 5 minutes. Keep the heat low enough to avoid browning.
Add the broccoli, stock, and potato to the pot and raise the heat to medium-high. Bring to a simmer, partially cover, and cook for about 25 minutes, or until the vegetables are very tender.
Remove the pot from the heat and let cool for 10 minutes. Puree the soup in batches in a blender or food processor, or use an immersion blender in the pot, until you reach your desired consistency. Season with salt and pepper to taste.
If using crème fraîche as a garnish, loosen it with a fork or whisk in a small bowl. Spoon or dollop the crème fraîche onto each bowl of soup and swirl with a toothpick or spoon to make pretty patterns.
Leftover, un-garnished soup can be frozen in airtight containers for up to three months.
DIY Crème Fraîche
Ingredients:
- 2 tablespoons cultured buttermilk (not lemon or vinegar soured milk)
- 2 cups heavy cream (cream that hasn’t been ultra-pasteurized thickens faster, but ultra-pasteurized cream will work)
Whisk the buttermilk into the heavy cream. Cover loosely and leave at room temperature (65–75°F) for about 24 hours, or until thickened, but no longer than 48 hours. Refrigerate; it will thicken further and will keep for at least two weeks. Chilling before use improves consistency.