Creamy Broccoli Soup (Printable version)

A velvety smooth soup blending fresh broccoli with aromatic vegetables and rich cream for ultimate comfort.

# Needed ingredients:

→ Vegetables

01 - 1 large head broccoli (about 1.1 lbs), 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 (optional)

→ Fats & Seasonings

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

→ Garnish

12 - Fresh chives, finely chopped
13 - Croutons

# How to make it:

01 - Heat the butter and olive oil in a large pot over medium heat. Add the onion, carrot, and garlic. Sauté for 4–5 minutes until softened and fragrant.
02 - Add the chopped broccoli florets and stir to combine. Cook for 2–3 minutes.
03 - Pour in the vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 15–18 minutes until the broccoli is very tender.
04 - Remove from heat. Using an immersion blender (or working in batches with a countertop blender), blend the soup until completely smooth.
05 - Stir in the 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 extra cream, chives, or croutons as desired. Serve hot.

# Expert Suggestions:

01 -
  • The soup achieves that perfect silky texture without requiring any fancy equipment or techniques – just a basic blender and honest ingredients.
  • It manages to taste decadent while still feeling somehow virtuous – you can literally see the vegetables going into the pot.
02 -
  • Never boil the soup after adding the cream or you'll end up with a grainy, separated mess – gentle heat is essential for that final stage.
  • The stems of the broccoli contain tons of flavor, so peel and chop them rather than discarding – just remove any particularly woody parts at the very bottom.
03 -
  • For an intensely flavored soup, roast the broccoli florets in a hot oven until lightly charred before adding them to the pot – this develops amazing depth of flavor.
  • Reserve a few small florets before blending, then roast them until crispy and use as a garnish for a beautiful textural contrast against the creamy soup.
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