Cream of Broccoli Soup (Printable)

A velvety smooth soup blending fresh broccoli with aromatic vegetables and cream for rich, comforting flavor in 40 minutes.

# What You'll Need:

→ Vegetables

01 - 1 large head broccoli (about 17.6 oz), 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 and 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

# Directions:

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 Advice:

01 -
  • It tastes like restaurant quality but comes together faster than you'd expect, and you probably have most of the ingredients already.
  • The immersion blender method is genuinely foolproof, and there's something deeply satisfying about turning raw vegetables into silk.
  • You can make it lighter or richer depending on your mood, add potato if you want it heartier, or go vegan without losing that luxurious feel.
02 -
  • The biggest mistake is letting the soup boil after adding cream—a gentle reheat is all it needs, and it keeps the texture silky instead of separated and grainy.
  • Don't over-blend, but also don't stop too early; that transition point where it goes from chunky to completely smooth is what makes this feel indulgent.
03 -
  • Save a few raw broccoli florets to roast separately with olive oil and salt, then scatter on top for a textural contrast that transforms the eating experience.
  • A squeeze of fresh lemon juice stirred in just before serving brightens the whole soup without making it taste like lemon.
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