Cream of Broccoli Soup


  • 3 cups reduced-sodium chicken stock
  • 1 teaspoon coarse kosher salt (not fine table salt)
  • ½ teaspoon black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 1 lb. fresh broccoli florets, roughly chopped
  • 1/4 cup heavy cream
  • 1/4 cup grated Parmesan cheese


  1. In a large saucepan, add the chicken stock, kosher salt, black pepper, onion powder, garlic powder and thyme. Whisk to combine.
  2. Add the broccoli. Bring to a boil over high heat. Reduce heat to medium, cover, and cook until broccoli is very tender, about 15 minutes.
  3. Turn heat off. In batches in a blender or in a food processor, or using an immersion blender, blend the soup until very creamy.
  4. Return the cream of broccoli soup to the saucepan. Turn the heat up to medium. Stir in the heavy cream and the Parmesan. Cook just until heated through, 2-3 minutes. Serve immediately.

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