I wasn’t always a fan of broccoli — in fact, I used to dislike it. Over time that changed, and this broccoli soup is the reason. It’s deeply satisfying and surprisingly smooth, without the bitter edge some people notice in cruciferous vegetables. If broccoli hasn’t been your favorite, this soup may change your mind: it’s an easy, flavorful way to enjoy the vegetable.
I keep returning to broccoli because it works so well in a simple, comforting soup. This recipe checks all the boxes: creamy texture without any heavy cream, straightforward preparation, and a clean, fresh flavor. It’s quick to make and versatile — serve it warm on a cold day or chilled if you prefer. Either way, it’s an easy crowd-pleaser that feels nourishing and light.
Simple Broccoli Soup
This simple broccoli soup is creamy, light, and quick to prepare. No cream is needed — the texture comes from blending cooked broccoli with stock and aromatics for a smooth, comforting bowl.
Appetizer
American
Ingredients
- 1 tbsp butter
- 2 small garlic cloves minced
- 1 small shallot minced
- 2 small broccoli heads tough ends removed, roughly chopped
- ½ tsp black peppercorns
- 2 ½ cups chicken stock
Instructions
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Melt the butter in a pan over medium heat. Add the minced garlic and shallot and cook briefly, about 30 seconds, until fragrant. Add the chopped broccoli and sauté for another 30 seconds to begin softening.
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Pour in the chicken stock to cover the vegetables, add the peppercorns, and simmer for about 15 minutes or until the broccoli is tender. Let the mixture cool slightly, then transfer to a blender and blend until completely smooth. Taste and adjust seasoning if needed. Serve warm or chilled.
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