Creamy Broccoli Soup (Printable Version)

Velvety broccoli soup with vegetable broth, cream, and warming spices. Ready in 35 minutes.

# What You'll Need:

→ Vegetables

01 - 1.1 lbs 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 tbsp olive oil or unsalted butter
09 - ½ tsp salt, or to taste
10 - ¼ tsp ground black pepper
11 - Pinch of ground nutmeg

→ Garnish

12 - Extra cream, croutons, or chopped chives as desired

# How to Make It:

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 to begin softening.
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 blend until completely smooth, or carefully transfer in batches to a standard blender.
05 - Stir in heavy cream. Add salt, pepper, and nutmeg, adjusting seasoning to taste.
06 - Reheat gently if necessary. Serve hot, garnished with extra cream, croutons, or chopped chives as desired.

# Expert Tips:

01 -
  • The potato trick creates restaurant level creaminess without using a cup of heavy cream
  • It comes together in under 40 minutes but tastes like it simmered all day
  • This is secretly one of the most economical ways to feed a crowd something that feels fancy
02 -
  • Never blend hot soup without removing it from the heat first, steam pressure can cause dangerous splattering
  • The potato is non negotiable for texture, it creates that velvety mouthfeel without adding a dairy bomb
  • An immersion blender saves you from transferring hot liquid and is worth every penny if you make soups often
03 -
  • White pepper instead of black gives a cleaner appearance and milder flavor
  • Use room temperature cream to prevent it from curdling when you add it
  • Let the soup cool slightly before blending for the smoothest texture
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