Cream of Broccoli Soup (Print Version)

Velvety smooth blend of fresh broccoli and aromatic vegetables finished with cream.

# What You’ll Need:

→ Vegetables

01 - 1 large head broccoli (approximately 1 lb), cut 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 - ½ cup heavy cream (plus additional for serving)

→ Fats & Seasonings

07 - 2 tablespoons unsalted butter
08 - 1 tablespoon olive oil
09 - ½ teaspoon salt, or to taste
10 - ¼ teaspoon ground black pepper, or to taste
11 - Pinch of ground nutmeg

→ Garnish

12 - Fresh chives, finely chopped
13 - Croutons

# How to Make It:

01 - Melt butter with olive oil in a large pot over medium heat. Add diced onion, carrot, and minced garlic. Sauté for 4–5 minutes until softened and fragrant.
02 - Add broccoli florets to the pot and stir to combine. Cook for 2–3 minutes to lightly soften.
03 - Pour in vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 15–18 minutes until broccoli is completely tender.
04 - Remove from heat. Puree soup using an immersion blender until completely smooth, or transfer in batches to a countertop blender.
05 - Stir in heavy cream and nutmeg. Season with salt and pepper to taste. Reheat gently over low heat if necessary—avoid boiling after cream is added.
06 - Ladle hot soup into bowls. Garnish with additional cream, chopped chives, or croutons as desired.

# Additional Tips::

01 -
  • The texture transforms everyday broccoli into something luxurious without needing fancy techniques
  • It comes together in under an hour but tastes like it simmered all afternoon
02 -
  • Never boil the soup after adding cream or it will separate and ruin the silky texture
  • Blending hot soup requires caution—work in batches if using a countertop blender and never fill it more than halfway
03 -
  • Fresh broccoli makes a noticeable difference in flavor compared to frozen
  • Ladle a bit of hot soup into the cream before adding it to the pot to prevent curdling
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