Delicious and filling, this Crema de Brócoli (broccoli potato soup) is one of those recipes I come back to again and again.
It's cozy and delicious on its own—perfect with crackers—and it's even better with a sprinkle of crispy bacon on top.
I usually make it with Knorr granulated chicken bouillon—it's a staple in my kitchen and adds a delicious depth of flavor.
If you have homemade or store-bought broth, feel free to use it instead of water.
I recommend using low-sodium broth so you can adjust the seasoning to taste with a bit of salt or a touch of chicken bouillon.
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🛒 Ingredients You'll Need
- Butter: Provides a rich, savory flavor and creates a base. This can be replaced with extra virgin olive oil.
- Onion: Adds sweetness and depth.
- Garlic: Adds flavor.
- Flour: Acts as a thickener.
- Water: Serves as the main liquid base. 👉This can be replaced with chicken broth or stock for a richer taste; a good quality, low-sodium option is recommended.
- Heavy Cream: Adds creaminess, giving the soup a comforting, velvety texture.👉 This can be replaced with milk; whole milk is recommended.
- Knorr Granulated Chicken Bouillon: Adds a savory depth of flavor with an umami boost. 👉This can be replaced with kosher salt if using homemade or store-bought broth or stock, but the amount will need to be adjusted to taste.
- Black Pepper: Provides a bit of warmth and flavor.
- Nutmeg (optional): Adds a subtle warmth.
- Potatoes: Adds heartiness and substance while thickening the soup as it cooks down. 👉 (Any potato type works well in this recipe).
- Broccoli: Adds freshness and texture. 👉This can be replaced with cauliflower or any veggie you like).
- Cheddar Cheese: Melts into the soup, adding a rich, tangy flavor and enhancing its creamy texture. Any cheddar works here. 👉It can also be replaced with Colby cheese, Monterey Jack, or Gruyère for a different flavor.
See the recipe card for quantities.
👩🍳 How to Make Crema de Brócoli
1. Melt butter in a large pot over medium-high heat. Sauté onion and garlic for 3–5 minutes until softened.
2. Stir in flour and cook for 1 minute. Gradually whisk in water, then add chicken bouillon, nutmeg, pepper, and potatoes.
3. Bring to a gentle boil and cook for 8 minutes, stirring occasionally. Add broccoli and cook for 10 minutes until tender.
4. Stir in heavy cream, bring back to a simmer, and mix in cheese until melted. Adjust seasoning, serve, and garnish as desired.
🫙 Storage, Make Ahead, & Freezing
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave until warmed through.
Make Ahead & Freezing: Not recommended, as the cream and cheese may separate when reheated, affecting the texture and flavor.
📝 Camila's Tips & Variations
- Add Protein: Stir in cooked, shredded rotisserie chicken or crispy bacon for a heartier meal.
- Cheese Choices: Experiment with sharp cheddar or Gruyère for different flavors.
- Garnishes: Top with extra cheese, croutons, or a chopped green onion.
🛠️ Frequently Asked Questions
How can I make the soup gluten-free?
Use cornstarch slurry to thicken the soup instead of regular flour.
Why does my soup separate when reheated?
Cream-based soups can separate when overheated. Reheat gently over low heat and stir frequently.
Why is my soup grainy?
The cheese may have been added when the soup was too hot. Let it cool slightly before stirring in the cheese to ensure a smooth texture.
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📖 Recipe
Crema de Brócoli
Ingredients
- 4 tablespoons unsalted butter
- 1 medium onion , finely chopped
- 3 garlic cloves , minced
- ⅓ cup flour
- 5 cups water
- 1 cup cream or milk (any fat percentage works)
- 2 tablespoons Knorr granulated chicken bouillon
- ½ teaspoon black pepper
- ¼ teaspoon freshly grated nutmeg (optional)
- 800 g potatoes , peeled and cut into ½-inch cubes (any potato type works well)
- 1 large head of broccoli florets (about 5 cups), cut into small bite-sized pieces
- 8 oz (2 cups) freshly grated cheddar cheese
Instructions
- In a large pot, melt the butter over medium-high heat. Add the onion and garlic and cook for 3 to 5 minutes, until the onion is softened.
- Stir in the flour and cook, stirring constantly, for 1 minute.
- While whisking, slowly pour in the water. Add the chicken bouillon, nutmeg, and pepper. Stir until the bouillon is completely dissolved, then add the potatoes.
- Bring to a gentle boil and cook uncovered for about 8 minutes or until the potatoes start to get tender, stirring occasionally to prevent sticking.
- Add the broccoli and cook for another 10 minutes. Stir in the heavy cream and bring the soup back to a simmer, uncovered. Add the cheese, stirring until completely melted. Taste and adjust the seasoning if needed.
- Ladle the soup into bowls and garnish as desired.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave until warmed through.
- Make Ahead & Freezing: Not recommended, as the cream and cheese may separate when reheated, affecting the texture and flavor.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
