Cream of Broccoli Soup (Printer-friendly)

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 1.1 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 - ½ cup heavy cream, plus extra for garnish optional

→ Fats and 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, optional

→ Garnish

12 - Fresh chives, finely chopped
13 - Croutons

# How-To Steps:

01 - Heat the butter and olive oil in a large pot over medium heat. Add the onion, carrot, and garlic. Sauté for 4 to 5 minutes until softened and fragrant.
02 - Add the chopped broccoli florets and stir to combine. Cook for 2 to 3 minutes.
03 - Pour in the vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 15 to 18 minutes until the broccoli is very tender.
04 - Remove from heat. Using an immersion blender, blend the soup until completely smooth. Alternatively, work in batches with a countertop blender.
05 - Stir in the heavy cream and nutmeg. Season with salt and pepper to taste. Gently reheat over low heat if needed, being careful not to boil after adding cream.
06 - Ladle into bowls. Garnish with extra cream, chives, or croutons as desired. Serve hot.

# Expert Hints:

01 -
  • It comes together in under 45 minutes, making it perfect for those nights when you need something nourishing but don't have hours to spend cooking.
  • The cream makes it feel indulgent without being heavy, and one bowl somehow becomes the entire dinner.
  • It's the kind of soup that tastes like someone cared enough to make it, whether you're cooking for others or yourself.
02 -
  • Don't skip letting the broccoli get fully tender before blending; undercooked broccoli soup tastes grassy and raw no matter how much cream you add.
  • The soup will thicken as it cools, so if it seems too thin when hot, resist the urge to add more; it'll be perfect by the time you ladle it into bowls.
  • Once you add cream, keep the heat low and gentle because heavy cream can break or separate if it boils, leaving you with an oily, split soup that's heartbreaking to watch happen.
03 -
  • Let your vegetables get fully tender and fragrant before adding broth; this foundation makes the entire soup taste more intentional and complete.
  • Blend the soup completely smooth, then taste before adding cream so you can adjust the broth seasoning first and don't mask flavors with dairy.
  • Swirl a small amount of cream on top of each bowl just before serving; it looks beautiful and tastes like you care, whether you cooked this for someone else or just for yourself.
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