Cream of Broccoli Soup (Printable)

Velvety broccoli soup with aromatic vegetables and cream. Ready in 40 minutes, vegetarian-friendly comfort food.

# What You Need:

→ Vegetables

01 - 1 large head broccoli, approximately 1 pound 2 ounces, 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 additional for garnish if desired

→ Fats and 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, optional

→ Garnish

12 - Fresh chives, finely chopped
13 - Croutons

# Directions:

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 softened and fragrant.
02 - Add chopped broccoli florets to the pot and stir to combine with the aromatics. Cook for 2 to 3 minutes.
03 - Pour vegetable broth into the pot and bring to a boil. Reduce heat, cover, and simmer for 15 to 18 minutes until broccoli is very tender.
04 - Remove pot from heat. Using an immersion blender, blend soup until completely smooth. Alternatively, work in batches using a countertop blender.
05 - Stir in heavy cream and nutmeg. Season with salt and pepper to taste. Gently reheat over low heat if needed, ensuring soup does not boil after cream is added.
06 - Ladle soup into bowls and garnish with additional cream, fresh chives, or croutons as desired. Serve immediately while hot.

# Expert Suggestions:

01 -
  • It tastes restaurant-quality but comes together faster than you'd believe, perfect for those nights when comfort food is non-negotiable.
  • The cream melts in at the end, making every spoonful taste indulgent without requiring fancy techniques or obscure ingredients.
02 -
  • The cream has to go in at the end and only on low heat, because adding it too early or too hot can separate it and leave you with a grainy, disappointing soup that tastes fine but feels wrong on your tongue.
  • Don't blend this soup until the broccoli is completely tender, otherwise you'll end up with a gritty texture instead of that restaurant-smooth finish you're after.
03 -
  • Sauté your aromatics until they're golden brown at the edges, not just softened, because that's where the deepest flavor lives and it's what separates this from a basic soup.
  • If you don't have an immersion blender, a countertop blender works perfectly fine, but blend in smaller batches and never fill the blender more than halfway or the steam will surprise you.
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