Condensed Cream Of Broccoli Soup Recipe

When it comes to comforting and wholesome dishes, Condensed Cream of Broccoli Soup holds a special place. It’s a rich, velvety soup that manages to balance the earthy, slightly bitter flavor of broccoli with a smooth, creamy texture. Whether you’re feeling under the weather, craving something cozy, or just looking for a quick homemade meal, this soup hits all the right notes. What makes this recipe even better is its simplicity and versatility. You can easily adjust the richness, seasoning, and even experiment with different herbs and flavors to make it your own.

What’s more, this recipe for Condensed Cream of Broccoli Soup gives you the full experience-homemade and rich, without the added preservatives or unnecessary chemicals you’d find in store-bought versions. Plus, you’ll enjoy a dish that can be made in less than an hour, from start to finish!

Condensed Cream Of Broccoli Soup Recipe

If you’re looking for a way to recreate that classic creamy texture and flavor from scratch, you’ve come to the right place. Here’s a detailed recipe to make a delicious Condensed Cream of Broccoli Soup that’s perfect for your next family meal, a lunch to go, or as a hearty appetizer before a main course.

Ingredients Needed

To make the best creamy broccoli soup, you’ll need some basic ingredients that combine into the ultimate velvety texture. Here’s what you’ll need:

• Broccoli – 4 cups of fresh broccoli florets (don’t forget the stems; they add flavor!)
• Butter – 2 tablespoons (this creates that rich base for the soup)
• Flour – 3 tablespoons (all-purpose is fine, helps thicken the soup)
• Milk – 2 cups (whole milk works best for creaminess, but you can use any milk substitute)
• Vegetable or Chicken Broth – 1 ½ cups (adds depth of flavor, and if you want a heartier taste, go with chicken broth)
• Cream Cheese – 4 ounces (adds a subtle tanginess and extra creaminess)
• Cheddar Cheese – 1 cup (grated, this gives a little kick and helps with creaminess)
• Garlic Powder – ½ teaspoon (for a little background depth of flavor)
• Onion Powder – ½ teaspoon (adds richness without overpowering the broccoli)
• Salt & Pepper – to taste (enhances the flavor and balances the creaminess)
• Olive Oil – for sautéing (you can also use butter here for extra richness)
• Optional Garnish – croutons, extra grated cheese, or a drizzle of cream

Cooking Instructions

Making Condensed Cream of Broccoli Soup is easier than you think, and once you have all your ingredients prepped, the steps are straightforward. Here’s how to bring it all together:

1. Prepare The Broccoli

   • Start by chopping your broccoli into small florets, including some of the tender stems. If you like your soup with more texture, leave the broccoli in larger chunks, but if you prefer a smoother soup, chop them finely or even blend them afterward.

2. Cook The Vegetables

   • Heat the olive oil (or butter) in a large pot over medium heat.
   • Add the chopped broccoli and sauté it for about 3-4 minutes until it starts to soften. You’re not looking to fully cook it right now-just get a little color and begin releasing the flavors.

3. Make The Roux (thickening Base)

   • To make the creamy base, add your butter (if not already in the pan) and let it melt.
   • Stir in the flour, making sure you coat the broccoli evenly. This will help thicken the soup. Cook for about 1-2 minutes to get rid of the raw flour taste.

4. Add Liquids And Simmer

   • Gradually add the broth, stirring constantly to avoid lumps. Then, pour in the milk and stir again.
   • Bring the soup to a simmer, allowing it to cook for about 10-15 minutes. You’ll notice the broccoli will soften, and the flavors will blend.

5. Blend And Cream

   • Once the broccoli is soft and cooked through, use an immersion blender directly in the pot or transfer the soup in batches to a stand blender. Blend until you reach your desired texture (some people love a totally smooth soup, while others prefer a little chunkiness).

6. Finish The Soup

   • After blending, return the soup to the pot if necessary and heat over low heat.
   • Stir in the cream cheese, cheddar cheese, garlic powder, onion powder, salt, and pepper. Keep stirring until the cheese melts completely, and the soup becomes smooth and creamy.

7. Serve

   • Once the soup is nice and thick, taste for seasoning. Adjust salt, pepper, or even add a little more garlic if desired. Serve hot, topped with croutons, extra cheese, or a swirl of cream.

Ingredient Insights

Each ingredient in this soup serves a specific purpose to ensure you get a rich, flavorful dish:

• Broccoli – The star of the show! Not only does it provide the classic flavor, but it’s also packed with vitamins (like Vitamin C, K, and folate) and fiber.
• Butter and Olive Oil – Both contribute to a silky texture, with butter adding richness and olive oil giving a more subtle taste.
• Flour – This is the base for your roux, which thickens the soup without adding any lumps.
• Cream Cheese – It’s the secret ingredient to achieving a luxuriously smooth, creamy texture. Plus, it adds a slight tang that balances out the richness.
• Cheddar Cheese – It brings that sharp flavor that cuts through the richness, making the soup not just creamy but savory and delicious.
• Broth (Chicken or Vegetable) – This is the liquid backbone that adds depth to the flavor, while helping to thin the soup to the perfect consistency.

Expert Tips

• Use fresh broccoli: While frozen broccoli can work in a pinch, fresh broccoli has a much brighter flavor and better texture, especially in creamy soups.
• Blending options: If you prefer a bit more texture, use a potato masher to crush the broccoli instead of blending it all the way. This keeps some of the vegetable integrity.
• Flavor boosters: Add a pinch of nutmeg or cayenne pepper for a unique twist! Nutmeg complements creamy dishes beautifully, while cayenne can add a little heat.
• Make ahead: This soup can be made ahead and stored in the fridge for up to 3 days. It also freezes well for future meals. Just make sure to reheat slowly and add a splash of milk to restore the consistency if needed.

Recipe Variations

One of the best parts about this Condensed Cream of Broccoli Soup is how easily it can be adapted:

• Add protein: Throw in some shredded chicken, cooked bacon, or even tofu for added protein.
• Vegan version: Replace the dairy with coconut milk, cashew cream, or almond milk. Use nutritional yeast instead of cheese for a cheesy flavor.
• Herb infusion: Try adding fresh herbs like thyme, rosemary, or even dill to elevate the flavor.
• Spicy twist: Toss in some chili flakes or a dash of sriracha for heat.

Final Words

There’s something incredibly satisfying about making Condensed Cream of Broccoli Soup from scratch. It’s a recipe that’s not only easy to customize but also allows you to feel like a chef in your own kitchen. Whether you’re looking to recreate an old favorite or want to make something new for the family, this soup is sure to be a hit.