Cream of Broccoli Soup (Print Version)

Velvety broccoli soup with aromatic vegetables, finished with cream for rich, comforting flavor in 40 minutes.

# Ingredients List:

→ 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 - 1/2 cup heavy cream, plus extra for garnish optional

→ Fats & Seasonings

07 - 2 tablespoons unsalted butter
08 - 1 tablespoon olive oil
09 - 1/2 teaspoon salt, or to taste
10 - 1/4 teaspoon ground black pepper, or to taste
11 - Pinch of ground nutmeg, optional

→ Garnish

12 - Fresh chives, finely chopped, optional
13 - Croutons, optional

# Directions:

01 - Heat the butter and olive oil in a large pot over medium heat. Add the onion, carrot, and garlic. Sauté for 4 to 5 minutes until softened and fragrant.
02 - Add the chopped broccoli florets and stir to combine. Cook for 2 to 3 minutes.
03 - Pour in the vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 15 to 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, but do not boil after adding cream.
06 - Ladle into bowls. Garnish with extra cream, chives, or croutons as desired. Serve hot.

# Expert Tips:

01 -
  • It's deceptively simple but tastes like you spent all day stirring a pot, which honestly feels like magic when you're hungry.
  • You can make it vegan, lighter, or richer depending on what's in your fridge and how you're feeling that day.
  • The whole thing comes together in 40 minutes, which means weeknight dinner without the stress.
02 -
  • The moment you add cream is the moment the soup becomes delicate, so reduce the heat and never let it boil again or it'll separate and look curdled, which I learned the hard way.
  • Taste as you go because good salt makes everything taste more like itself, and you can always add more but you can't take it back.
03 -
  • Don't over-blend if you like a little texture—stopping just short of completely smooth gives you a more rustic, interesting mouthfeel.
  • Toasted croutons made from good bread with garlic and thyme on top turn this into something you'd serve at a dinner party without apology.
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