Creamy Broccoli Soup (Printable Version)

A smooth, comforting broccoli soup with cream and vegetables. Vegetarian, gluten-free, and ready in under 40 minutes.

# What You'll Need:

→ Vegetables

01 - 17.6 oz broccoli florets, fresh or frozen
02 - 1 medium onion, chopped
03 - 2 cloves garlic, minced
04 - 1 medium potato, peeled and diced
05 - 1 medium carrot, peeled and diced

→ Liquids

06 - 4 cups vegetable broth
07 - 0.5 cup heavy cream or plant-based cream alternative

→ Seasonings

08 - 2 tablespoons olive oil or unsalted butter
09 - 0.5 teaspoon salt, or to taste
10 - 0.25 teaspoon ground black pepper
11 - Pinch of ground nutmeg, optional

→ Garnish

12 - Extra cream, croutons, or chopped chives, optional

# Directions:

01 - Heat olive oil or butter in a large pot over medium heat. Add chopped onion and minced garlic, sautéing for 2 to 3 minutes until fragrant and softened.
02 - Add diced potato and carrot to the pot. Cook for an additional 3 minutes, stirring occasionally to ensure even cooking.
03 - Add broccoli florets and pour in vegetable broth. Bring mixture to a boil, then reduce heat and simmer uncovered for 15 to 18 minutes until all vegetables are completely tender.
04 - Remove from heat. Using an immersion blender, blend the soup until completely smooth. Alternatively, carefully transfer in batches to a standard blender and process until smooth.
05 - Stir in heavy cream and season with salt, pepper, and nutmeg, adjusting flavors as needed to preference.
06 - Gently reheat if necessary. Ladle into bowls and serve hot, topped with additional cream, croutons, or fresh chives if desired.

# Additional Tips::

01 -
  • It turns humble vegetables into something that tastes like you spent hours on it, even though you didn't.
  • The texture is so silky that even people who claim they don't like broccoli ask for seconds.
  • You can make it dairy free or keep it rich with cream, and either way it feels like a warm hug in a bowl.
02 -
  • Don't skip the potato, I tried it once thinking I'd save time and the soup turned out thin and watery instead of velvety.
  • Blend it longer than you think you need to, those extra 30 seconds make the difference between chunky and restaurant smooth.
  • If you're reheating it later, do it gently on low heat because high heat can make the cream separate and look curdled.
03 -
  • Roast the broccoli florets in the oven with a little oil before adding them to the pot, it adds a deeper, almost smoky flavor that's incredible.
  • If you want it extra creamy without more cream, blend in a few tablespoons of cream cheese or even a dollop of Greek yogurt at the end.
  • Taste it before serving and don't be shy with the salt, vegetables need more seasoning than you think to really come alive.
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