Broccoli Chowder Soup Recipe

Broccoli chowder soup is the kind of dish that combines comfort and nutrition in one hearty bowl. The velvety texture, the hearty bites of broccoli, and the creamy broth create a symphony of flavors that leave you feeling satisfied and nourished. Whether you’re in the mood for a warm, indulgent meal on a cold day or looking for a healthy, wholesome option, broccoli chowder checks all the boxes.

What’s great about broccoli chowder is its versatility-it can be served as a main course or as a side dish to complement a variety of meals. It’s the perfect mix of vibrant vegetables and rich, savory broth, balanced by the perfect amount of creaminess. Plus, it’s easy to prepare, making it a great choice for busy weeknights or when you want to impress guests without a ton of fuss.

Let’s dive deep into making this delightful soup!

Now that we’ve set the scene, let’s get into the nitty-gritty of crafting a perfect broccoli chowder. This recipe is full of flavor, creamy without being too heavy, and loaded with veggies. It’s a crowd-pleaser, whether you’re feeding a family or preparing a cozy solo dinner.

Ingredients Needed

To get started, here’s a list of everything you’ll need for a delicious broccoli chowder soup:

Broccoli florets – 3 cups (fresh or frozen)
Butter – 2 tablespoons
Onion – 1 medium, finely chopped
Carrots – 2 medium, peeled and chopped
Celery stalks – 2, chopped
Garlic cloves – 3, minced
Vegetable or chicken broth – 4 cups
Heavy cream – 1 cup (for extra richness)
Whole milk – 1 cup (or you can use half-and-half for extra creaminess)
Flour – 2 tablespoons (for thickening)
Salt – to taste
Black pepper – to taste
Thyme – 1 teaspoon (fresh or dried)
Bay leaf – 1 (optional, for added flavor)
Cheddar cheese – 1 cup, shredded (optional, for a cheesy twist)

Cooking Instructions

Prepare the vegetables: Start by chopping the broccoli into florets, peeling and chopping the carrots, and finely dicing the onion and celery. Set everything aside, keeping the broccoli in a separate bowl.
Sauté the aromatics: In a large pot, melt the butter over medium heat. Add the onion, carrots, and celery. Sauté for about 5 minutes or until the vegetables are softened and the onions are translucent. The aromatics will create a rich base for the chowder’s flavor.
Add the garlic: Stir in the garlic and cook for another minute until fragrant. This is when the kitchen starts to smell amazing!
Make the roux: Sprinkle the flour over the vegetables, stirring to combine. This is your roux that will thicken the soup. Cook for about 2 minutes, stirring constantly, to get rid of the raw flour taste.
Add the liquids: Slowly pour in the vegetable or chicken broth while stirring to prevent lumps. Once the broth is fully incorporated, add the milk (and cream, if using). Bring the mixture to a simmer and cook for about 5 minutes until the broth thickens slightly.
Add the broccoli: Toss in the broccoli florets and thyme, along with the bay leaf if you’re using it. Stir everything together, making sure the broccoli is submerged in the soup. Simmer the chowder for another 15-20 minutes, or until the broccoli is tender.
Finish with seasoning: Remove the bay leaf. Taste your chowder and add salt and pepper to your liking. For extra richness, you can stir in some shredded cheddar cheese, letting it melt into the soup.
Serve and enjoy: Once the soup is thick and creamy, ladle it into bowls and garnish with extra cheese or fresh herbs if desired. Serve warm, paired with a slice of crusty bread or a light salad.

Ingredient Insights

Understanding the role of each ingredient in the soup will not only make you appreciate the dish more but also help you adjust the recipe to suit your tastes or dietary needs. Here’s a deeper dive into some of the key ingredients:

Broccoli: The star of the dish! Broccoli is not only packed with vitamins (C, K, and A) but also with fiber and antioxidants. Its slightly bitter, earthy flavor balances out the creaminess of the soup. If you’re using frozen broccoli, you might want to adjust the cooking time, as it will cook faster than fresh.
Butter: Butter provides richness and depth to the chowder. While you could substitute with olive oil for a lighter option, the butter adds a luxurious mouthfeel that’s hard to beat in a creamy soup.
Flour: Flour is the base for the roux, which is essential in thickening the soup. It helps create that comforting, creamy texture that makes chowder feel so indulgent.
Heavy Cream & Milk: The combination of heavy cream and milk gives the soup its luxurious, velvety texture. You can reduce the amount of cream for a lighter version or replace it entirely with a plant-based milk (like oat or almond milk) for a dairy-free option.
Thyme: Thyme is one of those herbs that adds depth without overwhelming the other flavors. It complements the earthy notes of broccoli and balances the richness of the cream.
Cheddar Cheese: If you want to add a cheesy twist to your chowder, shredded cheddar works beautifully. It melts into the soup, adding both flavor and a creamy texture. You can even experiment with different cheeses like Gruyère or parmesan for a different taste.

Expert Tips

Blend for a smoother texture: If you prefer a smoother, velvety chowder, you can blend part or all of the soup. Use an immersion blender directly in the pot or transfer a portion to a stand blender. Just be careful not to over-blend, as you still want some texture from the broccoli and other vegetables.
Use fresh broth: While store-bought broth is convenient, fresh homemade broth can take your soup to the next level. If you have time, try making your own vegetable or chicken broth for a more flavorful base.
Don’t overcook the broccoli: Overcooking the broccoli can make it mushy and lose its vibrant green color. Keep an eye on it, and once it’s tender, remove the pot from the heat.
Make it ahead: Broccoli chowder actually gets better with time. You can make it a day ahead and refrigerate it. Just reheat gently over low heat, adding a splash of milk if needed to bring back the creaminess.

Recipe Variations

This recipe is highly adaptable. Here are a few ways you can mix it up:

Add protein: For a more filling soup, consider adding some cooked chicken, bacon bits, or even a few handfuls of white beans for an extra punch of protein.
Spice it up: If you love a little heat, add a pinch of red pepper flakes or a diced jalapeño to the aromatics. The slight heat pairs wonderfully with the creaminess of the chowder.
Vegan option: For a completely plant-based version, swap the butter for olive oil, use a non-dairy milk (like oat or almond milk), and skip the heavy cream. Instead of cheese, try vegan cheese or nutritional yeast for a cheesy flavor.
Potato version: Add some diced potatoes to the soup to give it more body and texture. Potatoes also help thicken the soup naturally as they break down during cooking.

Final Words

Broccoli chowder soup is the ultimate comfort food. It combines the best of both worlds: nourishing, wholesome vegetables and rich, creamy textures that make each spoonful a delight. It’s the kind of soup that can be tailored to your preferences, whether you want it extra creamy, chunky, or with a twist of heat or cheese.

The balance of flavors is perfect for any season. On chilly nights, this soup wraps you in warmth; on cooler fall evenings, it offers a fresh, vegetable-packed alternative to heavier meals. Plus, it’s an easy recipe to throw together on a busy weeknight, but impressive enough for a dinner party.

Broccoli Chowder Soup Recipe