Creamy Broccoli Soup (Printable version)

A velvety, comforting blend of broccoli and vegetables enriched with cream for a smooth, satisfying bowl ready in 35 minutes.

# What You'll 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 fresh chopped chives, optional

# How To Make:

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

# Expert Advice:

01 -
  • It comes together in under 40 minutes, which means weeknight dinner or unexpected guests become manageable.
  • The creamy texture happens naturally without any fancy techniques, just good vegetables and your blender doing the work.
  • One pot means less cleanup, and somehow soup always tastes better when you're not buried in dishes afterward.
02 -
  • Don't skip the sautéing step even though it feels like an extra few minutes—it's what keeps this from tasting like blended vegetables and makes it actually taste like soup.
  • Taste the broth on its own before adding it to the pot because a bland broth will make a bland soup no matter what you do after.
  • The nutmeg is optional on paper but essential in practice—it's barely detectable but transforms the whole experience if you include it.
03 -
  • Make double and freeze half in portions because this soup reheats beautifully and future-you will be grateful for an easy lunch option.
  • If your soup breaks or the cream curdles when you add it, the heat was too high—cool it slightly before adding cream, or whisk the cream into a little broth first before stirring it in.
  • Taste your finished soup before serving because salt and pepper are deeply personal and what tastes right to me might not be right for you.
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