Creamy Broccoli Soup (Printable Version)

A velvety, comforting broccoli soup enriched with vegetable broth and finished with cream for extra richness and flavor.

# What You'll Need:

→ Vegetables

01 - 1.1 lb 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 - 0.5 cup heavy cream or plant-based cream

→ Seasonings

08 - 2 tablespoons olive oil or unsalted butter
09 - 0.5 teaspoon salt, or to taste
10 - 0.25 teaspoon ground black pepper
11 - Pinch of ground nutmeg, optional

→ Garnish

12 - Extra cream, croutons, or chopped chives, optional

# Directions:

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.
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 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.
05 - Stir in heavy cream. Season with salt, pepper, and nutmeg, adjusting to taste.
06 - Reheat gently if necessary. Ladle into bowls and garnish with extra cream, croutons, or chopped chives as desired.

# Expert Advice:

01 -
  • It comes together in under 40 minutes, which means you can have a restaurant-quality soup on the table before your mood shifts.
  • The cream swirl transforms simple vegetables into something that feels indulgent without any pretense.
  • It freezes beautifully, so one batch becomes three different meals without extra effort.
02 -
  • Don't skip the nutmeg just because it's optional—it's the ingredient that makes people ask what your secret is, and it costs almost nothing.
  • Blend the soup until it's completely smooth, because any remaining chunks of broccoli will remind you why you wanted velvety in the first place.
  • The potato does most of the creaming work, so you can actually use less cream if you're watching your intake and still get that luxurious texture.
03 -
  • Always add the cream off heat, because cream can break if it gets too hot and you'll end up with separated soup instead of the silky thing you were aiming for.
  • An immersion blender is worth having in your kitchen just for soups like this—it's faster, easier, and involves less risk than transferring hot liquid to a blender.
  • Make a double batch and freeze half in portions, because future you will be incredibly grateful when you pull a container from the freezer on a night when cooking feels impossible.
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