Cream of Broccoli (Printable)

Velvety smooth broccoli blend with aromatic vegetables, finished with cream for rich flavor.

# What You'll 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 - 1/2 cup heavy cream, plus extra for garnish optional

→ Fats & 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

# How to Make It:

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 to the pot 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 Advice:

01 -
  • It comes together in under an hour, yet tastes like you fussed over it all afternoon.
  • The cream swirl at the end transforms something simple into something genuinely indulgent.
  • Leftover soup reheats beautifully and somehow tastes even better the next day.
02 -
  • Never boil the soup after adding cream, or it can curdle and separate; low heat and patience are non-negotiable.
  • If your blended soup looks slightly thin, that's okay; it thickens a bit as it cools and sets, and you can always add a touch more broth if you prefer it looser.
03 -
  • Toast a few breadcrumbs in a separate pan with butter and garlic, then use those instead of store-bought croutons for a flavor that feels like your own.
  • A tiny squeeze of fresh lemon juice stirred in just before serving brightens everything without anyone being able to identify what's different, and it's magic.
Return