Cream of Broccoli Soup (Printable)

Velvety broccoli soup with aromatic vegetables, finished with cream for rich, comforting flavor in 40 minutes.

# What You’ll Need:

→ Vegetables

01 - 1 large head broccoli, about 1 pound 2 ounces, 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 - 1/2 cup heavy cream, plus extra for garnish optional

→ Fats and Seasonings

07 - 2 tablespoons unsalted butter
08 - 1 tablespoon olive oil
09 - 1/2 teaspoon salt, or to taste
10 - 1/4 teaspoon ground black pepper, or to taste
11 - Pinch of ground nutmeg, optional

→ Garnish

12 - Fresh chives, finely chopped
13 - Croutons

# Directions:

01 - Heat butter and olive oil in a large pot over medium heat. Add diced onion, carrot, and minced garlic. Sauté for 4 to 5 minutes until softened and fragrant.
02 - Add chopped broccoli florets and stir to combine. Cook for 2 to 3 minutes.
03 - Pour in vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 15 to 18 minutes until 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 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 Tips:

01 -
  • It comes together in under 45 minutes, making it perfect for weeknights when you want something that feels homemade but doesn't demand hours in the kitchen.
  • The texture is impossibly silky without requiring any flour or cornstarch, just good vegetables and a touch of cream working their magic.
  • It tastes like you spent way more effort than you actually did, which makes it ideal for impressing people or just treating yourself on a random Tuesday.
02 -
  • Don't rush the blending step or your soup will have tiny broccoli bits hiding throughout, which completely changes the experience—smooth is the whole point here.
  • After you add the cream, resist the urge to boil it aggressively, which I did once and ended up with a broken, separated disaster that taught me patience has actual culinary consequences.
03 -
  • Don't blend the soup too far in advance if you want the brightest green color—oxidation dulls it a bit, so blend and serve within a couple hours if presentation matters to you.
  • The secret to restaurant-quality texture is patience with the blending and a good immersion blender, which honestly changed my whole approach to creamy soups once I invested in one.
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