Creamy Broccoli Soup

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Nelli

This hearty soup consists of a rich, creamy broth that is loaded with tender broccoli, vegetables, and chicken. It is comforting and super easy to prepare within less than 30 minutes you’ll have a homemade fresh soup ready for dinner with simple pantry ingredients.

Whether served with crusty bread, homemade dinner rolls, or a side salad, this broccoli soup is a family favorite. If you loved my creamy potato soup, this is very similar.

Why You’ll Love This Recipe:

  • Rich and creamy without being overly heavy
  • Easy to make with simple ingredients
  • Great way to enjoy more vegetables
  • Perfect for meal prep and leftovers
  • Freezer-friendly

Ingredients You’ll Need for the Creamy Broccoli Soup:

  • Chicken: I use frozen chicken tenders but you can also use chicken breast or thighs. Cut the chicken into small cubes.
  • Vegetables: diced yellow onion, carrots, and minced garlic create this soup’s perfect vegetable base.
  • Broth: chicken broth gives this soup richness and depth of flavor.
  • Potatoes: I love to use yellow yukon gold potatoes for this recipe but you can also use russet or baby red potatoes.
  • Broccoli: Use fresh broccoli, cut into small bite sized florets.
  • Cream: Use a combination of heavy whipping cream and regular milk.

How to Make Creamy Broccoli Soup:

  • Cook the Chicken: Add olive oil to a large Dutch oven pot and saute the cubed chicken until almost cooked through. No more than 4 minutes. The chicken will continue cooking with the rest of the ingredients.
  • Saute the Aromatics: Meld the butter over medium heat. Add the diced onion and carrots and cook until softened, about 3-4 minutes. Stir in the garlic and cook for another minute.
  • Add the Broth: Add the chicken broth to the dutch oven, potatoes, salt and pepper. Bring everything to a light boil.
  • Cook: Cook on low for 10 minutes. Add small broccoli florets and cook for an additional 5 minutes.
  • Make the Cream: In a small bowl, whisk together flour, heavy whipping cream, and milk. Stir the liquid into the soup. Turn the heat down to low and let the soup thicken up. Avoid boiling after adding the cream to prevent curdling.
  • Serve: Adjust seasoning to taste. Serve and enjoy!

Storage:

  • Store leftover soup in an airtight container in the refrigerator for up to 4 days.
  • Reheat gently on the stovetop or in the microwave.
  • The soup can also be frozen for up to 3 months, though the texture may change slightly due to the cream.

Frequently Asked Questions:

  • Can I make this soup vegetarian? Absolutely! Simply use vegetable broth instead of chicken broth, and omit the chicken altogether.
  • How can I make it gluten-free? This recipe is naturally gluten-free if you skip any flour-based thickeners and use cornstarch instead.
  • Can I add other vegetables? Yes! Cauliflower, celery, spinach, and potatoes are great additions.

Creamy Broccoli Soup is the ultimate comfort food, it’s simple, nourishing, and packed with flavor. Whether you’re making it for a weeknight dinner or meal prepping for the week ahead, this easy homemade soup is sure to become a regular favorite in your kitchen. If you love soups for dinners or lunches, check out my famous Kale Soup Zuppa Toscana, Potato Sausage Soup, Cozy Taco Soup, Chicken Noodle Soup, Creamy Tomato Soup, Hearty Fish Soup, Cabbage Borscht with Beef, or Creamy Potato Soup.

If you made this incredible easy recipe please leave a comment below I would love to hear your feedback.

Recipe inspired from valentina’s corner.

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Creamy Broccoli Soup

Creamy Broccoli Soup is a rich, comforting soup made with tender broccoli, onions, garlic, chicken, and a velvety cream base. It's easy to prepare, family-friendly, and perfect for cozy lunches or dinners.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 Servings
Course: Dinner, lunch, Main Course, Soup
Cuisine: American
Calories: 220
Ingredients Equipment Method

Ingredients
  

  • 2 Tbsp Olive oil
  • 1 lb Chicken tenders, breasts, or thighs, cut into cubes
  • 4 Tbsp Butter
  • 1 Small Onion, finely diced
  • 2 Carrots, chopped
  • 2 Cloves Garlic, minced
  • 4 Cups Chicken broth
  • 3 Medium Yellow potatoes, peeled and diced into cubes
  • 1 tsp Salt
  • 1 tsp Black pepper
  • 1 Head Broccoli, cut into small florets
  • 1/4 Cup Flour
  • 3 Cups Milk
  • 1/2 Cup Heavy whipping cream

Equipment

  • 1 Dutch oven pot

Method
 

  1. Cook the Chicken: Add olive oil to a large Dutch oven pot and saute the cubed chicken until almost cooked through. No more than 4 minutes. The chicken will continue cooking with the rest of the ingredients.
  2. Saute the Aromatics: Meld the butter over medium heat. Add the diced onion and carrots and cook until softened, about 3-4 minutes. Stir in the garlic and cook for another minute.
  3. Add the Broth: Add the chicken broth to the dutch oven, potatoes, salt and pepper. Bring everything to a light boil.
  4. Cook: Cook on low for 10 minutes. Add small broccoli florets and cook for an additional 5 minutes.
  5. Make the Cream: In a small bowl, whisk together flour, heavy whipping cream, and milk. Stir the liquid into the soup. Turn the heat down to low and let the soup thicken up. Avoid boiling after adding the cream to prevent curdling.
  6. Serve: Adjust seasoning to taste. Serve and enjoy!

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