Creamy Broccoli Soup (Printable view)

A smooth, comforting blend of fresh broccoli and aromatic vegetables finished with rich cream for ultimate satisfaction.

# What You Need:

→ Vegetables

01 - 1 large head broccoli, approximately 1.1 pounds, chopped into florets
02 - 1 medium onion, diced
03 - 1 medium carrot, peeled and diced
04 - 2 cloves garlic, minced

→ Liquids

05 - 4 cups vegetable broth
06 - ½ cup heavy cream, plus extra for garnish

→ Fats & Seasonings

07 - 2 tablespoons unsalted butter
08 - 1 tablespoon olive oil
09 - ½ teaspoon salt, adjusted to taste
10 - ¼ teaspoon ground black pepper, adjusted to taste
11 - Pinch of ground nutmeg

→ Garnish

12 - Fresh chives, finely chopped
13 - Croutons

# How To Make:

01 - Heat butter and olive oil in a large pot over medium heat. Add diced onion, carrot, and minced garlic. Sauté for 4 to 5 minutes until vegetables are softened and fragrant.
02 - Add chopped broccoli florets and stir to combine. Cook for 2 to 3 minutes.
03 - Pour in vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 15 to 18 minutes until broccoli is very tender.
04 - Remove from heat. Using an immersion blender or working in batches with a countertop blender, blend soup until completely smooth.
05 - Stir in heavy cream and nutmeg. Season with salt and pepper to taste. Gently reheat over low heat if needed. Do not boil after adding cream.
06 - Ladle into bowls. Garnish with additional cream, fresh chives, or croutons as desired. Serve hot.

# Expert Advice:

01 -
  • It comes together in under 45 minutes, making it perfect for weeknight dinners when you need something that feels like more effort than it actually is.
  • One pot, minimal cleanup, and you end up with four generous servings that taste like you spent hours tending to them.
  • The flavor deepens when you let it cool and reheat it the next day, so it's secretly better as a leftover.
02 -
  • Never boil cream, as high heat breaks it and creates a grainy, separated texture that's hard to recover from once it happens.
  • Oversalting the broth before blending is easier than undersalting, so add salt gradually and taste often, especially since reduction concentrates flavors as the soup simmers.
03 -
  • Save those broccoli stems because they're sweeter than florets and blend into the soup without leaving any texture behind.
  • If your soup somehow gets a grainy texture despite your best efforts, strain it through fine mesh and blend in a splash of fresh cream to smooth it out again.
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