Save The first time I made this soup, it was actually a mistake. I had intended to roast the broccoli for a side dish, but a sudden rainstorm made me crave something warming and comforting instead. The transformation from crisp florets to silken smooth soup felt almost magical. Now, this creamy broccoli soup has become my go-to whenever I need an edible hug.
Last winter, my neighbor came over unexpectedly during a snowstorm. I had just finished blending this soup, and we ended up sitting at the kitchen table for hours, warming our hands on mismatched mugs. She still asks me for the recipe every time we talk.
Ingredients
- 500 g broccoli florets: Fresh gives the brightest flavor, but frozen works perfectly fine and is often more economical
- 1 medium onion: Yellow onions provide a sweet foundation, but white onions work in a pinch
- 2 cloves garlic: Minced finely so it melts into the background without any harsh bites
- 1 medium potato: The secret ingredient that makes this soup incredibly creamy without adding any dairy
- 1 medium carrot: Adds natural sweetness and helps balance the slight bitterness of broccoli
- 1 L vegetable broth: Homemade broth makes a noticeable difference, but a good quality store-bought version works wonderfully
- 120 ml heavy cream: Use coconut cream or cashew cream for a completely plant-based version
- 2 tbsp olive oil: Butter adds lovely richness if you eat dairy, but olive oil lets the vegetable flavors shine
- ½ tsp salt: Start with less and adjust at the end since broths vary in sodium content
- ¼ tsp ground black pepper: Freshly cracked pepper makes all the difference here
- Pinch of ground nutmeg: Just enough to add depth without making the soup taste like holiday baking
Instructions
- Build the flavor foundation:
- Warm the olive oil or butter in your largest pot over medium heat. Add the chopped onion and minced garlic, stirring until they soften and release their fragrance, about 2 to 3 minutes.
- Soften the hard vegetables:
- Add the diced potato and carrot to the pot, cooking for another 3 minutes while stirring occasionally. This step helps them break down more easily during blending.
- Simmer until tender:
- Pour in the broccoli florets and vegetable broth, bringing everything to a gentle boil. Reduce the heat and let it simmer uncovered for 15 to 18 minutes, until all vegetables yield easily when pierced with a fork.
- Transform into velvet:
- Remove the pot from heat and use an immersion blender to purée until completely smooth. If using a standard blender, work in small batches and be extremely careful with hot liquid.
- Add the finishing touch:
- Stir in the heavy cream and season with salt, pepper, and nutmeg. Taste and adjust the seasoning until it sings to you.
- Serve with love:
- Reheat gently if needed and ladle into warmed bowls. Top with an extra swirl of cream, croutons, or fresh chives if you are feeling fancy.
Save My daughter used to call broccoli trees and refused to eat them, but this soup changed everything. Now she requests it by name and even helps me chop the vegetables. Something about transforming ingredients into something new makes children more willing to try unfamiliar foods.
Making It Your Own
I have discovered that adding a handful of spinach or kale during the last few minutes of simmering gives the soup an even more vibrant green color. Sometimes I throw in a grated zucchini if I need to use up vegetables from the crisper drawer. The soup never complains about these small additions.
Perfect Pairings
This soup deserves good bread. A crusty baguette or a slice of grilled cheese sandwich creates the kind of meal that feels like a proper Sunday lunch. On busy weeknights, I have been known to eat it straight from a mug while standing at the kitchen counter, and it is just as satisfying.
Storage and Make-Ahead Tips
The soup actually tastes better the next day, which makes it perfect for meal prep. I often make a double batch on Sunday and portion it into glass containers for easy lunches throughout the week. The texture remains silky and the flavors have time to deepen and meld together.
- Cool completely before refrigerating to prevent condensation from thinning the soup
- Freeze for up to 3 months, but add the fresh cream after reheating
- Reheat gently over low heat, stirring frequently to prevent separating
Save There is something deeply satisfying about turning simple vegetables into something so comforting and elegant. This soup has gotten me through sick days, rainy afternoons, and moments when I needed kitchen therapy more than dinner.
Kitchen Questions
- → Can I freeze this soup?
Yes, freeze without the cream added. Thaw overnight in the refrigerator, reheat gently, then stir in fresh cream before serving.
- → How do I make it thicker?
The potato naturally thickens the soup. For extra body, blend in additional cooked potato or reduce the broth slightly.
- → Can I use frozen broccoli?
Absolutely. Frozen broccoli works well and may actually cook faster. No need to thaw before adding to the pot.
- → What can I use instead of heavy cream?
Coconut cream, cashew cream, or half-and-half all work beautifully. Each adds a slightly different flavor profile.
- → How long does it keep in the refrigerator?
Store in an airtight container for up to 4 days. Reheat gently on the stovetet, adding a splash of broth if needed.