Save to Pinterest The first time I made broccoli soup, it was a complete accident. I had an overwhelming amount of broccoli from my CSA box and refused to let any of it go to waste, so I started throwing things into a pot with zero expectations. What emerged was this shockingly silky, comforting bowl of green that my husband ate standing at the counter.
Last winter, my sister came over during a particularly brutal cold snap and I doubled this recipe. We sat at the kitchen table with steam rising from our bowls, and she actually said she could feel the warmth spreading through her chest with every spoonful. Now whenever the temperature drops below freezing, I get a text asking if that green soup is happening.
Ingredients
- Broccoli florets: Fresh gives the brightest color but frozen works perfectly fine, just toss it in frozen
- Potato: This is the secret ingredient that makes the soup velvety without needing excessive cream
- Onion and garlic: Take your time sautéing these until theyre soft and fragrant, this builds the flavor foundation
- Carrot: Adds natural sweetness that balances the slight bitterness of broccoli
- Vegetable broth: Use a good quality one you actually enjoy drinking since it makes up most of the soup
- Heavy cream: Plant based cream works beautifully if you need it to be vegan or dairy free
- Nutmeg: Just a pinch creates that subtle warmth you taste in professional cream soups
Instructions
- Build your flavor base:
- Heat the olive oil or butter in a large pot over medium heat, then add your chopped onion and minced garlic. Let them cook for 2 to 3 minutes until theyre softened and your kitchen starts smelling amazing.
- Add the hearty vegetables:
- Toss in the diced potato and carrot, stirring occasionally for about 3 minutes. This brief head start helps them soften evenly alongside the quicker cooking broccoli.
- Simmer everything together:
- Pour in all those beautiful broccoli florets and the vegetable broth. Bring it to a boil, then drop the heat to a gentle simmer and let it cook uncovered for 15 to 18 minutes until every vegetable is fork tender.
- Create the silkiness:
- Remove the pot from heat entirely before blending. Use an immersion blender right in the pot, or work in careful batches with a standard blender, until the soup is completely smooth with no visible pieces.
- Add the luxurious finish:
- Stir in the heavy cream along with the salt, pepper, and that pinch of nutmeg. Taste and adjust the seasoning until it hits exactly right, then reheat gently if needed before serving.
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Save to Pinterest My friend who claims to hate broccoli tried this soup at a dinner party and went back for seconds. She actually said if this is what broccoli tastes like, she needs to reevaluate her entire relationship with the vegetable.
Making It Your Own
Sometimes I throw in a handful of spinach or kale during the last few minutes of simmering for an extra nutrient boost. The soup still blends up gorgeous and green, and you get all those leafy benefits without anyone being the wiser.
Serving Suggestions
A simple grilled cheese sandwich cut into strips makes the perfect dipping companion. Rustic bread toasted with garlic butter also works beautifully, or keep it light with just a sprinkle of extra sharp cheddar on top.
Storage And Meal Prep
This soup actually tastes better the next day as the flavors have more time to marry. It keeps beautifully in the refrigerator for up to four days and freezes well for those weeks when cooking feels impossible.
- Leave the cream out if freezing, stir it in after reheating
- Reheat gently over low medium heat to prevent separating
- Add a splash of broth if it thickens up in the fridge
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Save to Pinterest Theres something deeply comforting about a bowl of soup that knows exactly what it wants to be. This one never lets me down.
Questions & Answers
- → Can I freeze this soup?
Yes, you can freeze this soup for up to 3 months. However, it's best to add the cream after thawing and reheating to prevent separation. Cool the soup completely before freezing in airtight containers.
- → How do I make this dairy-free?
Substitute the heavy cream with coconut milk, cashew cream, or your favorite plant-based cream alternative. Use olive oil instead of butter for sautéing the vegetables. The texture will remain creamy and satisfying.
- → What can I serve with this soup?
This soup pairs beautifully with crusty bread, garlic knots, or a classic grilled cheese sandwich. For a lighter option, serve with a simple green salad dressed with vinaigrette. Croutons or roasted pumpkin seeds make excellent garnishes.
- → Can I use frozen broccoli?
Absolutely! Frozen broccoli works perfectly well in this soup and is often more economical. There's no need to thaw before adding—simply cook them as directed in the instructions. The blending process ensures a smooth consistency regardless of starting with fresh or frozen.
- → Why add potato to the soup?
The potato acts as a natural thickener, adding body and creaminess without the need for flour or cornstarch. It also contributes subtle sweetness that balances the broccoli's slight bitterness. Diced potato breaks down during cooking and blends seamlessly into the velvety texture.
- → How can I make this soup more filling?
Add a can of white beans when blending for extra protein and fiber, or stir in cooked rice or small pasta shapes during the last few minutes of simmering. Serving with protein-rich sides like cheese toast or adding shredded chicken transforms it into a complete meal.