Cream of Broccoli Soup (Print Version)

A velvety blend of fresh broccoli, aromatic vegetables, and cream for rich comfort in every bowl.

# What You'll 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 extra for garnish (optional)

→ Fats & 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 (optional)
13 - Croutons (optional)

# How to Make It:

01 - Heat the butter and olive oil in a large pot over medium heat. Add the diced onion, carrot, and minced 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, blend the soup until completely smooth. Alternatively, work in batches with a countertop blender.
05 - Stir in the heavy cream and nutmeg. Season with salt and pepper to taste. Gently reheat over low heat if needed without bringing to a boil after adding cream.
06 - Ladle into bowls and garnish with additional cream, fresh chives, or croutons as desired. Serve hot.

# Additional Tips::

01 -
  • It comes together in under an hour, which means you can make it on a Tuesday night without drama.
  • The cream makes it taste fancy, but your hands do almost no heavy lifting.
  • Somehow it's comforting enough to eat alone in your kitchen, but elegant enough to serve when people come over.
02 -
  • Don't skip the full cooking time for the vegetables—they need to be very tender before you blend, or the soup will have a grainy texture instead of that velvety feeling.
  • Never boil the cream once it's in the pot, or it can break and separate into greasy little flecks that ruin the whole thing.
03 -
  • Save a few raw broccoli florets before blending and stir them in at the end for a little texture contrast in each spoonful.
  • A tiny squeeze of fresh lemon juice right before serving brightens everything and makes the broccoli flavor sing.
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