Creamy Broccoli Soup (Printable)

Velvety smooth broccoli soup with vegetable broth and cream. Ready in 35 minutes.

# What You Need:

→ Vegetables

01 - 1 pound 2 ounces 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 chopped chives, optional

# 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 to 3 minutes until fragrant and softened.
02 - Add diced potato and carrot to the pot. Cook for an additional 3 minutes, stirring occasionally to ensure even cooking.
03 - Add broccoli florets and pour in 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 puree the soup until completely smooth, or carefully transfer in batches to a standard blender and blend until desired consistency is achieved.
05 - Stir in heavy cream and season with salt, pepper, and nutmeg, adjusting seasoning to taste.
06 - Reheat gently if necessary. Serve hot, garnished with additional cream, croutons, or chopped chives as desired.

# Expert Tips:

01 -
  • It comes together in just 35 minutes, which means you can have something nourishing on the table before dinner time gets away from you.
  • The soup is naturally creamy without feeling heavy, thanks to blended vegetables that do the work instead of cream alone.
  • This recipe forgives small mistakes—slightly overcooked broccoli still tastes wonderful, and you can adjust seasoning at the very end.
02 -
  • Don't skip the immersion blender step or try to blend while hot in a closed container—I learned this the hard way when soup ended up on my ceiling, and now I always vent the blender lid or work in batches.
  • The soup thickens as it cools, so if it seems too thin when you first blend it, give it an hour and you'll see how the potato starch does its work.
  • Add the cream after blending, not before—blending hot cream can make it separate and lose that silky quality that makes this soup special.
03 -
  • Keep your vegetable broth warm in a separate pot before adding it—cold broth hitting hot vegetables wastes energy and slows cooking time.
  • If the soup breaks or separates after adding cream, blend it again gently or whisk it vigorously and it usually comes back together beautifully.
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