Creamy Broccoli Soup (Printable Version)

A smooth, comforting bowl of blended broccoli enriched with cream and aromatic vegetables, perfect for chilly days.

# What You'll Need:

→ Vegetables

01 - 1.75 cups fresh or frozen broccoli florets
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

→ 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

# Method:

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

# Expert Suggestions:

01 -
  • It feels indulgent and restaurant-quality but honestly takes less time than ordering delivery.
  • You can make it with frozen broccoli on a random Tuesday when fresh produce isn't calling to you.
  • The texture is impossibly creamy without feeling heavy, and it reheats beautifully for lazy lunches.
02 -
  • Don't skip the simmering time—rushing this step means undercooked broccoli that won't blend smoothly and tastes vegetal instead of sweet and mild.
  • If your soup seems too thick after blending, add more broth a quarter cup at a time rather than more cream, which can make it feel heavy.
03 -
  • Add the cream at the very end rather than during cooking—it prevents curdling and keeps the color a pretty pale green instead of dingy.
  • If you want an extra layer of flavor, try toasting the broccoli florets in a dry pan for a minute before adding them to the broth—it deepens the vegetable flavor beautifully.
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