Save to Pinterest My tiny apartment kitchen smelled incredible when I first attempted cream of broccoli soup during a particularly gray February. I wasnt expecting much from humble broccoli, but that first silky spoonful completely changed my mind about vegetable soups. Now this velvety bowl has become my go-to comfort food whenever winter starts feeling too long.
Last winter my sister dropped by unexpectedly when I had a pot bubbling away on the stove. She took one sip and declared it better than any restaurant version she had tried, then asked for the recipe before she even finished her bowl.
Ingredients
- Broccoli: One large head provides the foundation, and I learned cutting florets into similar sizes ensures even cooking
- Onion and carrot: These aromatics build a sweet base that balances broccolis earthy notes
- Garlic: Two cloves add depth without overpowering the delicate flavor
- Vegetable broth: A full liter creates the perfect soup consistency, but homemade broth elevates everything
- Heavy cream: This transforms a simple vegetable soup into something rich and restaurant-worthy
- Butter and olive oil: The combination prevents burning while adding necessary richness
- Salt, pepper, nutmeg: Classic seasonings, though nutmeg is the secret ingredient that makes it taste professional
Instructions
- Sauté the aromatics:
- Melt butter with olive oil over medium heat, then cook onion, carrot, and garlic until softened and fragrant, about 5 minutes
- Add the broccoli:
- Stir in florets and cook briefly to develop flavor before adding liquid
- Simmer until tender:
- Pour in vegetable broth, bring to a boil, then reduce heat and cover until broccoli is very tender
- Blend until smooth:
- Use an immersion blender directly in the pot for the easiest method
- Add cream and season:
- Stir in heavy cream with nutmeg, adjust salt and pepper, then reheat gently without boiling
- Serve with garnishes:
- Ladle into bowls and finish with chives or croutons if desired
Save to Pinterest This soup has saved countless weeknight dinners when I wanted something comforting but didnt have the energy for anything complicated.
Making It Lighter
Half-and-half works beautifully if you want to reduce the richness without sacrificing creaminess. The soup still feels luxurious but lighter on the stomach.
Extra Thickening Option
Adding a diced potato alongside the broccoli creates an even thicker texture without changing the flavor profile significantly.
Make It Dairy-Free
Coconut milk adds unexpected richness while keeping the soup entirely plant-based. The subtle sweetness actually complements broccoli surprisingly well.
- Use full-fat coconut milk for the creamiest results
- Extra olive oil compensates for the lost butter flavor
- Blend thoroughly to ensure no coconut texture remains
Save to Pinterest Theres something profoundly satisfying about turning ordinary broccoli into something this elegant. Hope it brings your kitchen as much comfort as it has mine.
Common Recipe Questions
- → Can I make this soup ahead of time?
Yes, prepare up to 3 days in advance and store in the refrigerator. Reheat gently over low heat, avoiding boiling to prevent separation.
- → How can I make it thicker?
Add a peeled, diced potato during simmering or reduce the broth amount slightly. Both methods naturally enhance body without altering flavor.
- → What alternatives work for heavy cream?
Half-and-half, whole milk, or coconut milk create lighter variations. Plant-based creams work well for dairy-free needs while maintaining creaminess.
- → Can I freeze this soup?
Freeze before adding cream for best results. Thaw overnight in the refrigerator, reheat, then stir in cream just before serving.
- → What garnishes complement this dish?
Fresh chives, homemade croutons, a drizzle of cream, or grated sharp cheddar add appealing contrast and extra flavor dimensions.