Cream of Broccoli Soup
This easy Cream of Broccoli Soup is a gluten-free 1:1 replacement for canned soup. It’s creamy, flavorful, and comes together fast with just a few simple ingredients.
Servings: 1 cup (8 oz.)
Calories: 807kcal
Equipment
- Skillet or Sauce Pan
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!
See how we calculate recipe costs here.
Notes
*I use frozen broccoli because I've always got some in my freezer, and it's already blanched, so it softens quickly. Fresh broccoli works too, just blanch it first (boil for 1–2 minutes, then cool in ice water) to keep it tender and bright.
The yield should be 8 oz., equal to one store-bought can of cream of broccoli soup, so if your recipe calls for more than one can, scale this recipe up as needed!
Nutrition
Serving: 1recipe (1 cup, 8 oz.) | Calories: 807kcal | Carbohydrates: 26g | Protein: 15g | Fat: 74g | Sodium: 1501mg | Fiber: 3g