Creamy Broccoli Soup (Print Version)

A smooth, comforting blend of broccoli and vegetables finished with rich cream for ultimate velvety texture.

# 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 for vegan

→ 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 another 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 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 heavy cream. Add salt, pepper, and nutmeg, adjusting seasoning as needed.
06 - Reheat gently if necessary. Ladle into bowls and serve hot, garnished with extra cream, croutons, or chopped chives if desired.

# Additional Tips::

01 -
  • It comes together in under 35 minutes, which means you can have dinner on the table before you've finished your first cup of tea.
  • The cream swirl isn't just pretty—it cuts through the earthiness of the broccoli in a way that feels indulgent without being heavy.
  • It freezes beautifully, so you're essentially making four meals instead of one if you portion it out.
02 -
  • Don't skip letting the vegetables actually get tender—rushing this step will leave you with a soup that tastes raw and grassy instead of sweet and mellow.
  • If your cream is cold and your soup is hot, mix the cream with a ladle of warm soup first before stirring it back in; this prevents it from curdling into unwelcome flecks.
03 -
  • Make a double batch on a Sunday and you'll have emergency dinner sorted for the entire week—this soup genuinely tastes better the next day as flavors settle and deepen.
  • If you're vegan or dairy-free, use cashew cream instead of plant-based cream alternatives; it creates an even richer, more luxurious texture that nobody will miss the dairy in.
Go Back