By Grocery List Plus Editorial Staff | Published on June 1, 2026
Serves 4
140 cal · 40 min
Cream of Broccoli Soup
Recipe GLPRef136e257cce2d
A smooth and creamy soup made with fresh broccoli, tender vegetables, and a silky roux-based sauce. The broccoli is simmered until tender, partially blended for a velvety texture, then combined with warm milk and seasonings for a comforting, restaurant-quality soup.
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Ingredients
1 1/2 cups low-sodium chicken broth
1/2 cup onion, chopped
2 cups broccoli, chopped
1/2 teaspoon dried thyme, crushed
2 bay leaves
Dash of garlic powder
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
1/4 teaspoon salt
Dash of black pepper
1 cup non-fat milk
Directions
Wash your hands thoroughly with soap and warm water before beginning preparation.
In a large saucepan, combine the chicken broth, chopped onion, chopped broccoli, crushed dried thyme, bay leaves, and a dash of garlic powder.
Bring the mixture to a boil over medium-high heat.
Reduce heat to medium-low, cover the pan, and simmer gently for 10 minutes, or until the broccoli and onion are very tender.
Remove and discard the bay leaves from the broth.
Working in two batches, carefully transfer half of the broccoli mixture to a blender or food processor. Cover and blend for 30 to 60 seconds until completely smooth. Pour the blended mixture into a bowl.
Blend the remaining broccoli mixture in the same way until smooth, and pour it into the bowl with the first batch. Set the blended broccoli mixture aside.
Return the saucepan to the stove over medium heat and warm the vegetable oil.
Stir the flour, salt, and black pepper into the warm oil until well combined, forming a smooth paste.
Pour the milk in all at once while stirring rapidly with a wire whisk to prevent lumps from forming.
Continue cooking and stirring constantly over medium heat until the mixture thickens and comes to a gentle boil with small bubbles, about 2 to 3 minutes.
Stir the blended broccoli mixture into the thickened milk sauce until fully combined.
Cook and stir the soup for 1 to 2 minutes more until heated through completely.
Taste the soup and adjust seasoning with additional salt and pepper as desired. Ladle into bowls and serve hot.
Comments
Every ingredient is stocked at any Charlotte chain—broccoli, onion, garlic powder, milk, and broth are basic pantry items available at Harris Teeter, Food Lion, Walmart, and ALDI without a second trip. At roughly $1.50 per pound for broccoli, $0.50 for an onion, and $2–3 for milk and broth, the cost per serving lands around $2–2.50, which is solid for a weeknight. The stated 40 minutes is honest for chopping and simmering, and the dish reheats well the next day. The main drawback is that it needs a roux (flour and oil cooked together) and careful timing to avoid scorching the cream, which adds some attention at the stove—not difficult, but not entirely hands-off for a busy weeknight.
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