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One of my favorite comfort food meals, this cozy homemade cream of broccoli soup is loaded with veggies and ready in under 30 minutes. It’s rich and creamy without heavy cream. Don’t forget to melt in the cheese at the end. It adds so much flavor!

A bowl of cream of broccoli soup drizzled with sour cream next to crusty bread slices.

Easy Broccoli Soup for Cozy Weeknights

If you ever needed an excuse to skip the canned stuff, it’s this easy homemade cream of broccoli soup recipe! I love making creamy soups, especially in the fall when the weather starts getting cold. A few other favorites include broccoli cheddar soup, Dad’s creamy cauliflower soup, and cream of asparagus leek soup. A bowl of steaming, creamy broccoli soup is perfect for lunch with some bread on the side, or with a sandwich. Best of all, this creamy broccoli soup is ready to serve in just 30 minutes, so it’s perfect for last-minute dinners, too.

Why Homemade Cream of Broccoli Soup Is Always Better

Homemade soups like tomato soup, pumpkin ginger soup, and mushroom soup are great for using up ingredients from the fridge. There are always plenty of ways to adapt the recipe to what’s on hand. These are more reasons it’s worth making cream of broccoli soup from scratch, instead of opening a can:

More than broccoli. Making this cream of broccoli soup at home means there’s no limit to the veggies I can include. I add vegetables like carrot, celery, and onion, which not only flavor the soup but also help thicken it.
Creamy without thickeners. Most creamy soup recipes rely on heavy cream or flour for a creamy texture, so they’re higher in fat and calories. Here, I add just a small amount of low-fat sour cream and shredded cheese to the soup at the end.
Enriched with sour cream and cheddar. The results are rich, velvety, and delicious, and so easy to make from scratch.

Ingredients You’ll Need

Here’s everything you need to make this creamy homemade broccoli soup. See the recipe card below for the exact measurements.

Chicken broth: Or vegetable broth for a vegetarian soup. I suggest cooking with low-sodium broth or homemade stock (my crockpot chicken stock is always a favorite), and adjusting the seasoning to taste.
Onion, carrot, and celery: Create an aromatic flavor base for the soup. Peel and roughly chop the veggies since they’ll be blended anyway.
Garlic: I love fresh garlic. If you use jarred garlic instead, you’ll need about 1 tablespoon per fresh clove.
Broccoli: Chopped into florets. You can also use pre-cut or frozen broccoli in this recipe.
Milk: I keep it light with 2%, but any kind of dairy or non-dairy milk will work.
Sour cream: I use reduced-fat sour cream. Greek yogurt makes a good substitute.
Cheddar cheese: Freshly grate the cheese from the block so it melts smoothly. I like sharp cheddar. You could use Monterey Jack if preferred.

Overhead view of a bowl of cream of broccoli soup drizzled with sour cream.

How to Make Homemade Cream of Broccoli Soup

Making cream of broccoli from scratch couldn’t be easier, or quicker on the stovetop.

Broccoli florets added to creamy soup in a large pot. — Cook the ingredients.

Overhead view of homemade cream of broccoli soup in a pot with a wooden spoon. — Cook the ingredients.

Cook the veggies. Add your onions, carrots, celery, and garlic to a stock pot with chicken broth. Bring to a boil, then cover and simmer for 5 minutes.
Add broccoli. Next, add the broccoli, pour in the milk, and season with black pepper. Cook the soup, covered, for 10 minutes.
Blend the soup. Stir in the sour cream, and purée the soup using an immersion blender or a blender with an open lid. Do NOT try to blend hot soup in a sealed blender or bullet. You may end up with a soup explosion.
Finish and serve. Afterward, let the soup heat through, and stir in the shredded cheddar before serving.

Can I Use Frozen Broccoli?

Yes, you can make this homemade cream of broccoli soup with frozen broccoli. I recommend thawing the broccoli, so it doesn’t interfere with the temperature when you add it to the hot soup. If you add it from frozen, let the broccoli simmer for a minute or two before you add the milk and continue with the rest of the recipe.

Tips for the Creamiest Broccoli Soup (Without Cream)

Purée the soup well. Generally, having an immersion blender is the best place to start if you don’t already own one. It saves so much time compared to putting hot soup into a blender in several batches.
Bulk it up with veggies. Puréeing extra veggies, especially starchy potatoes, cauliflower, beans, and legumes, into this soup is great for adding creaminess and thickness.
Don’t skip the sour cream. Adding a dollop or two of light sour cream (or even Greek yogurt) adds a creamy taste without compromising the soup.

Overhead view of a bowl of homemade creamy broccoli soup drizzled with sour cream next to crusty bread slices.

Variations

Make it vegan: To make this a vegan cream of broccoli, omit the milk and cheddar in the recipe and use your preferred vegan sour cream or cashew cream.
More veggies: Blend in additional vegetables, such as cauliflower, potatoes, mushrooms, leeks, roasted red peppers, and turnips.
Seasonings: Boost the flavors with spice blends, like Cajun or taco seasoning. You can also add your favorite fresh or dried herbs, like thyme, oregano, or sage.

Storage and Freezing

Refrigerate leftover soup. Let this creamy broccoli soup cool completely, and then store it in an airtight container. Keep leftovers refrigerated for up to 4 days.
Reheat this soup in the microwave in intervals, or over medium-low heat on the stove until it’s hot throughout.
To freeze the soup, store it in a freezer-safe container, leaving space at the top for expansion. Freeze for up to 2 months. Reheat the soup gently from frozen on the stovetop, or you can thaw it in the fridge first.

Watch How to Make It

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Photo credit: Jess Larson

Cream of Broccoli Soup