Mom's Cream of Broccoli Soup

This cream of broccoli soup takes the simplest possible path to a silky-smooth bowl. No flour-based roux, no cheese, no fancy stock work, just butter-softened onion and celery, simmered broccoli, and a splash of half-and-half blended together for body. The minimalist approach lets the broccoli flavor sing, which is exactly what cream of broccoli should do.

Beef stock is the surprising choice here. Most cream of broccoli recipes call for chicken or vegetable stock, but beef stock adds a deeper, more savory umami undertone that complements broccoli beautifully without overpowering it. Don’t overthink the swap; trust the recipe.

Cut the broccoli into small pieces before simmering. Larger florets take longer to soften and you’ll waste energy boiling them while the small bits overcook. Uniform sizing ensures everything purees smoothly with no fibrous bits.

Blend in batches if using a standard blender, and never fill the jar more than two-thirds full with hot liquid. The steam pressure can blow the lid off. An immersion blender used directly in the pot is safer.

Pro Tips

• Use half-and-half rather than heavy cream for a lighter soup that still has body. Heavy cream can taste cloying.
• Salt at the end. Beef bouillon already contains significant sodium, so taste before adding more.
• For an extra-smooth soup, strain through a fine sieve after pureeing. Optional but elegant.
• Garnish with snipped chives, a swirl of cream, and a few croutons for restaurant-style presentation.

Variations

• Stir in 1 cup of grated sharp cheddar at the end for cream of broccoli cheddar soup.
• Add 1 small peeled, diced potato to the simmer for extra body without dairy.
• Use vegetable broth and replace the half-and-half with coconut milk for a vegan version with a hint of tropical sweetness.