Cream of Broccoli Soup (Printable Copy)

Velvety smooth broccoli blended with aromatic vegetables and cream for a rich, comforting bowl.

# What You Need:

→ Vegetables

01 - 1 large head broccoli (about 1.1 pounds), chopped into florets
02 - 1 medium onion, diced
03 - 1 medium carrot, peeled and diced
04 - 2 cloves garlic, minced

→ Liquids

05 - 4 cups vegetable broth
06 - ½ cup heavy cream, plus extra for garnish optional

→ Fats & Seasonings

07 - 2 tablespoons unsalted butter
08 - 1 tablespoon olive oil
09 - ½ teaspoon salt, or to taste
10 - ¼ teaspoon ground black pepper, or to taste
11 - Pinch of ground nutmeg, optional

→ Garnish

12 - Fresh chives, finely chopped
13 - Croutons

# How to Make:

01 - Heat the butter and olive oil in a large pot over medium heat. Add the onion, carrot, and garlic. Sauté for 4–5 minutes until softened and fragrant.
02 - Add the chopped broccoli florets and stir to combine. Cook for 2–3 minutes.
03 - Pour in the vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 15–18 minutes until the broccoli is very tender.
04 - Remove from heat. Using an immersion blender or working in batches with a countertop blender, blend the soup until completely smooth.
05 - Stir in the heavy cream and nutmeg. Season with salt and pepper to taste. Gently reheat over low heat if needed—do not boil after adding cream.
06 - Ladle into bowls. Garnish with extra cream, chives, or croutons as desired. Serve hot.

# Expert Advice:

01 -
  • The texture is so incredibly smooth that you will swear there is a mountain of cheese hidden inside even when there is not.
  • It turns a humble head of broccoli into a sophisticated meal that feels much fancier than a Tuesday night dinner usually allows.
02 -
  • Waiting until the broccoli is truly soft is the only way to avoid a grainy texture in the finished soup.
  • Boiling the soup after adding the cream can cause it to separate so keep the heat very low during the final stage.
03 -
  • Roast the broccoli florets in the oven for ten minutes before adding them to the pot to unlock a smoky charred depth.
  • Save the broccoli stalks by peeling off the woody skin and dicing them small to add even more body to the soup.
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