This homemade Cream of Broccoli Soup is a game-changer when you need a can for a recipe but want to keep things wholesome. I love using frozen broccoli for this one as it’s budget-friendly and SO easy to keep on hand. The result is thick, creamy, and works as a perfect 1:1 swap for canned cream of broccoli soup in any recipe. This easy soup is also naturally gluten-free and you can try making it dairy-free with a few easy swaps.
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Homemade Substitute for Cream of Broccoli Soup
This easy cream of broccoli soup replacement starts with finely chopped broccoli that softens right into a rich, creamy base. I use butter, milk, and a splash of cream to make it smooth and flavorful, with just enough garlic and onion powder to pack it with flavor. Then all you have to do is let it simmer until it thickens to the same consistency as the canned version, and it’s ready to use in any recipe that calls for it! Try mixing this creamy soup with shredded cheddar and cooked rice for a simple take on our broccoli cheddar casserole.
Recipe Tips & Suggestions
- Keep it at a simmer and don’t let it boil! Boiling this soup can make the milk and cream curdle or separate. I also recommend using room temperature dairy, as this can also help avoid curdling.
- Cook until nicely thickened. This homemade cream of broccoli soup should be creamy and thick like the canned kind. Let it simmer and reduce until it’s roughly 2/3 of its original volume. If it reduces too much, just stir in a little milk before using in your chosen recipe.
- Dairy-free swap. You can try full-fat canned coconut milk instead of cream, plus an unsweetened plant milk and dairy-free butter or olive oil. Blend the coconut milk before using to incorporate all the coconut cream. (I find the coconut flavor of some brands to be pretty strong, but it’ll still work here if that doesn’t bother you!) Simmer until thickened as specified in the recipe.
Cream of Broccoli Soup
Cost $1.90 recipe
Ingredients
- 2 Tbsp salted butter ($0.22)
- 1 cup frozen broccoli florets (thawed and diced very small, (4.3 oz) $0.58*)
- 1 tsp garlic powder ($0.05)
- 1 tsp onion powder ($0.05)
- ½ tsp salt ($0.01)
- ½ cup heavy whipping cream (room temperature, $0.66)
- 1 cup whole milk (room temperature, $0.28)
- 1 tsp cornstarch ($0.05)
Instructions
- Gather ingredients.
- Dice broccoli into very small pieces.
- Melt butter and add broccoli, garlic powder, onion powder, salt and sauté 6-8 minutes.
- Add room temperature cream and milk and allow it to reduce by 1/4, stirring often, reincorporating any “skin” that forms on the surface, gently simmering for 8-10 minutes
- Make a slurry with cornstarch and some of the cream-milk mixture. Add the slurry to the pan, and stir to thicken. Once the soup has reduced or thickened to about 2/3 of its original volume, it’s done!
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Notes
Nutrition
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Gather all your ingredients.
Prep the broccoli: Dice the broccoli into very small, evenly sized pieces.
Sauté the broccoli: Melt 2 Tbsp salted butter and add 1 cup broccoli (diced very small), 1 tsp garlic powder, 1 tsp onion powder, and ½ tsp salt. Sauté everything together for 6-8 minutes.
Make it creamy: Now pour in ½ cup room temperature heavy cream and 1 cup room temperature whole milk. Allow it to reduce by 1/4, stirring often, to reincorporate the ‘skin’ that can form on the surface of the soup. Gently simmer for about 8-10 minutes.
Make a cornstarch slurry: Add 1 tsp cornstarch to a bowl with some of the cream-milk mixture. Stir to combine, and now add the slurry to your pan and stir to thicken.
Let the soup reduce to about 2/3 of its original volume. Now your homemade cream of broccoli soup is done!
Storage & Reheating
This small batch cream of broccoli soup recipe stores well in the fridge if you want to prep it a few days in advance. Keep it covered and refrigerate for up to 3-4 days. If needed, reheat over low heat, stirring often, until warmed through. You can add a splash of milk if it’s thickened too much in the fridge.
I don’t recommend freezing since dairy-based soups can separate and turn grainy, but if you do freeze it, whisk well when reheating. This soup isn’t suitable for home canning.
