Cream of Broccoli Soup (Printable Version)

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

# What You'll Need:

→ Vegetables

01 - 1 large head broccoli (about 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 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 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. 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 the 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 without boiling.
06 - Ladle into bowls and garnish with extra cream, chives, or croutons as desired. Serve hot.

# Expert Advice:

01 -
  • It tastes like restaurant-quality comfort food but comes together in under 45 minutes, even if you're moving slowly.
  • The texture is naturally velvety without any cream soup mixes or weird additives, just real vegetables doing what they do best.
02 -
  • Don't skip the sauté step at the beginning, because that's where the sweetness and depth come from, and rushing it means missing out on real flavor.
  • The cream goes in last and never boils after that, because heat will cause it to separate and the soup won't feel as silky, a lesson I learned the expensive way.
03 -
  • Taste the broth on its own before adding it to the pot, because a bland broth makes a bland soup no matter how good your vegetables are, so don't be shy about using the best quality you can find.
  • The immersion blender is your friend here because it lets you control the texture and keeps the soup warm in one pot, while a countertop blender means extra dishes and cooling liquid, which feels like punishment for trying to make dinner.
Go Back