Creamy Broccoli Soup with Crispy Shallots

An easy creamy broccoli soup recipe topped with crispy shallots and parsley topping. It’s rich, comforting and delicious.

I’ve said it before and I’ll say it again. We eat A LOT of broccoli in this house.

Last Tuesday, the night before I came home from California, Ulysses and I were talking and when I asked him if there was any food in the house his response was “um yeah, we’re fresh out.” I’m pretty sure he could sense the tears welling up in my eyes through the phone because 1. grocery shopping when you’ve been gone for 6 days is pretty much the last thing in the world you want to do and 2. I like food! As in, I’d like something to eat at 6pm when I come home and the thought of a completely empty produce drawer makes me want to cry. So believe me when I say that the next day at 3pm when I landed and saw a text message that said “I will go to the supermarket after work…you go home and relax,” I just about jumped for joy while the plane was still taxiing.

All this to say, what’s the one vegetable besides lettuce he brought home that night?

Creamy Broccoli Soup with Crispy Shallots


He picks up on some things. It may not be what cabinet to put the dishes, bowls, and baking pans in but at least he’s got the food down.

Creamy Broccoli Soup

Instead of the normal steam or roast approach, I confronted something that scares the beejezus out of me in the kitchen this time around with our beloved vegetable.

The immersion blender.

I wanted one of these things forever and after getting one last Christmas, (thanks mom!) I think I’ve used it twice. I just have visions of food splattering all over the kitchen and somehow losing a finger in the process. Thankfully, that didn’t happen and I ended up with a delicious, creamy soup instead.

Funny enough, I ended up making this on Friday right before I started to feel sick. It’s not chicken noodle, but it still tasted delicious and comforting with a hunk of bread in sweats with a sore throat on the couch.  Not to diminish the actual soup, but my favorite bites (slurps?) were the ones with pieces of crispy shallot & parsley in them. The parsley was so fresh against the creamy, rich soup that it made for the perfect balance of flavors.

Broccoli Soup with Crispy Shallots

Immersion blender fear = conquered. And now we have another way to eat broccoli. Win-win.

Creamy Broccoli Soup with Crispy Shallots
Prep time
Cook time
Total time
Serves: 4
  • 3 tablespoons extra virgin olive oil
  • ½ large onion, chopped
  • 2 tablespoons flour
  • 1 vegetable bouillon cube
  • 3 cups water
  • 2-3 heads of broccoli, washed, stalks trimmed and chopped
  • ½ teaspoon cumin
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon thyme
  • ½ cup milk (I used 1%)
  • ¼ teaspoon nutmeg
  • additional pepper to taste
  • 1-2 shallots, sliced
  • 1 tablespoon extra virgin olive oil
  • handful fresh parsley, roughly chopped
  1. In a large dutch oven or other heavy-bottomed pot, heat olive oil over medium-high heat.
  2. Add onions and sauté until softened, about 3-5 minutes.
  3. Add flour and mix until “cooked,” about a minute.
  4. Add water and bullion cube and stir until cube is dissolved.
  5. Add broccoli and seasonings and cook covered under low-medium heat for about 35-40 minutes until broccoli is soft.
  6. Remove from heat and puree using an immersion blender on low speed.
  7. If you don’t have an immersion blender you could do this step in a blender in batches just use caution since it’s hot.
  8. Once pureed, add milk, nutmeg and pepper to taste.
For garnish
  1. Heat olive oil in small pan and sauté shallots for 7-10 minutes over medium-high heat until crispy, careful not to burn.
  2. Top soup with shallots & fresh parsley and serve.


What kitchen gadget scares you?

What’s your favorite “Cream of…” soup?


  1. EA-The Spicy RD says

    Fabulous soup! No scary appliances here, but I did splurge and buy a Vitamix after my other beloved blender broke this summer and I love it! Used to have a bad coffee maker….every now and then I would wake up to coffee all over the counter and floor. Now that was very scary!

  2. says

    I love, love, love broccoli! I’ve had cream of broccoli soup before, but this looks fantastic and not as heavy as the actual cream based stuff. My favorite “cream of” soup is probably mushroom. It’s great on its own but also in casseroles and to cook chicken with.
    I always wanted an immersion blender and finally got one earlier this year. I love making smoothies, milkshakes, and mixing batters with it. Everything gets so smooth and it’s so easy to clean afterwards.

    • Running to the Kitchen says

      I spend way too much money in places like TJ Maxx, Homegoods and Marshalls…
      The comments numbering thing is specific to the Thesis theme. One of the many reasons I splurged for it :)

  3. says

    Whenever we have broccoli for dinner, half of it’s gone from the pan before it even makes it to the table because we’re all such broccoli-fiends.
    I’ve never even thought of making broccoli soup because we have such a set soup rotation, but this will definitely be making it’s way in there!

  4. says

    WHOA! I have got to try this and hopefully it tastes as good as your photos look!! I have to do my grocery shopping tomorrow so I plan to pick up the ingredients I need and make it over the weekend. I’m sure my family will go nuts over this!!

  5. Jessica says

    I was looking for some inspiration on what to make for dinner and I came across your website. Here are a couple of tips/tricks which may or may not be helpful! I, too, have a Vitamix (as a previous poster mentioned) and I love it. I typically don’t use cream or milk in my soups but will put in some boiled potato, or white beans to provide the “creamy” effect. You can’t get the same effect with the immersion blender (I have one of those too-and it is handy for certain things). Happy eating!


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