Creamy Broccoli Soup (Printable)

A velvety blend of broccoli florets simmered in vegetable broth and enriched with cream for maximum comfort.

# What You Need:

→ Vegetables

01 - 2 cups broccoli florets, fresh or frozen
02 - 1 medium onion, chopped
03 - 2 cloves garlic, minced
04 - 1 medium potato, peeled and diced
05 - 1 medium carrot, peeled and diced

→ Liquids

06 - 4 cups vegetable broth
07 - ½ cup heavy cream or plant-based cream

→ Seasonings

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

→ Garnish

12 - Extra cream, croutons, or chopped chives, optional

# How-To Steps:

01 - Heat olive oil or butter in a large pot over medium heat. Add chopped onion and minced garlic, sautéing for 2-3 minutes until fragrant and softened.
02 - Add diced potato and carrot to the pot. Cook for another 3 minutes, stirring occasionally.
03 - Add broccoli florets and pour in vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 15-18 minutes until all vegetables are very tender.
04 - Remove from heat. Use an immersion blender to purée the soup until completely smooth, or carefully transfer in batches to a standard blender.
05 - Stir in heavy cream. Season with salt, pepper, and nutmeg, adjusting flavors as needed.
06 - Reheat gently if necessary. Ladle into bowls and garnish with extra cream, croutons, or chopped chives if desired.

# Expert Suggestions:

01 -
  • It comes together in under 40 minutes, perfect for those nights when you want homemade comfort without the time commitment.
  • The soup tastes fancy enough to serve to guests, yet simple enough that even a tired weeknight version turns out beautifully.
  • One pot, minimal cleanup, and somehow it tastes even better the next day.
02 -
  • Don't skip blending thoroughly; those potato bits are what naturally thicken the soup, so completely smooth is the goal for that restaurant-quality texture.
  • Once the cream goes in, gentle heat is your friend; aggressive boiling can sometimes make the cream separate and look grainy, which breaks the spell.
03 -
  • If your broccoli soup ever tastes too bland, it's usually asking for a tiny pinch of nutmeg or a squeeze of fresh lemon juice; these additions suddenly make everything sing.
  • Investing in a good immersion blender is worth it for soups like this, since it gives you control over the exact texture and keeps you in the moment rather than transferring hot soup between containers.
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