You will never buy cream of broccoli soup again once you master this recipe! I used to buy condensed soups, then moved on to fresh in the fridge soups and now make my own. It’s liberating and cheap! Here is one of my winter go-to buddies: cream of broccoli soup using 100% fresh ingredients and gluten free!
Homemade Cream of Broccoli Soup
Large Fresh Broccoli (1 Lb. or so)
1 Large Potato
1 Cup Fresh Cream (10-15% Fat) OR 1/2 Cup Fresh Cream + 1/2 Cup Whole Milk
1 Medium Onion
1 Cup Water
Cut your broccoli into large chunks, wash, rinse and steam. While the broccoli is steaming, heat 2-4 Tbsp of butter (as much as it takes to cover the pot surface) in a large pot on low. Quickly dice 1 medium onion and add it to the butter, raising the temperature slightly. While the onion is cooking, peel and dice 1 large potato. When the onions are translucent, add the diced potato and 1 cup of water (more water if it doesn’t cover the potato). Don’t be so hard on yourself if you brown some of them – it won’t make a huge difference, just aim for translucence. Using a potato instead of flour keeps it gluten free!
Raise the temperature on the soup and bring to a boil. Boil until the potatoes are soft. At this point, your broccoli is probably finished. I like mine to be a bit bright green to retain a bit of crispiness, but still soft enough for soup. Remind yourself of what it looked like before you cooked it and try to keep the color close. When it’s finished cooking, put it in the food processor and chop it fine (or blender).
When the broccoli is blended up, add it back into the potato mixture and heat. When the potatoes are soft, remove the whole liquid to the food processor and blend. You can blend it finely, or loosely. Slowly add the cream or milk to the mixture as it blends. Remove from the blender, heat and then serve! You can make it as soft or chunky as you want – just blend more for smooth soup and less for chunky.
Cream of Broccoli TIP: For super chunky broccoli bits, set aside part of the broccoli before you chop it finely, cut it into the chunky size you want and then add it back into the soup after you have blended everything.
Cream of TIP: You can use the same recipe to make cream of cauliflower! This is an amazing gluten free base for lots of different creamy soup recipes.
Love creamy soups? Try my condensed cream of mushroom replacement soup recipe and never buy canned again!