30-Minute Healthy Cream of Broccoli Soup
This Healthy Cream of Broccoli Soup is velvety, comforting, and ready in just 30 minutes — all without heavy cream! The secret lies in blending tender broccoli, aromatics, and optional potato to create a naturally thick, rich texture. A nutritious, easy, and budget-friendly recipe perfect for lunch or as a wholesome starter for dinner.
Equipment
- Large saucepan or pot
- Immersion blender (preferred)
- Standard blender (optional)
Ingredients
- 2 tbsp Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 2 lbs Broccoli heads (including peeled stems), chopped
- 1 tbsp All-purpose flour (or gluten-free 1:1)
- 4 cups Water or broth
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 2 tbsp Heavy cream (optional)
- 1 small Yukon Gold potato, peeled & diced (optional gluten-free thickener)
Instructions
- Heat olive oil in a large saucepan over medium heat. Add diced onion and a pinch of salt. Sauté for 4 minutes until softened. Add minced garlic and cook for 1 additional minute.
- Add the chopped broccoli florets and peeled stems. Sprinkle the flour over the vegetables and toss to coat evenly.
- Pour in the water or broth. Add the diced potato if using. Stir, cover, and simmer for about 20 minutes, until the broccoli is very tender.
- Use an immersion blender to purée the soup directly in the pot until smooth and creamy. If using a standard blender, blend in small batches and allow steam to escape.
- Season with salt and pepper. Stir in a splash of heavy cream, if using. Ladle into bowls and garnish with shredded cheddar, fresh herbs, or sour cream.
Notes
Immersion Blender Safety: Blending hot soup in a standard blender requires caution — fill halfway only and vent the lid with a towel.
Dairy-Free Option: Replace heavy cream with 1/4 cup cashew cream or a splash of full-fat coconut milk.
Gluten-Free Option: Omit flour and rely on the optional potato for thickening.
Flavor Boost: Add cheddar after blending for a cheesy version, or blend in fresh herbs for brightness.