Save The steam rising from a pot of broccoli soup on a cold evening has this way of filling the kitchen with warmth before you even take a bite. I started making this soup on autopilot one weeknight when the fridge was nearly empty and a head of broccoli sat waiting. What I thought would be a simple dinner turned into something I craved again and again. The way the vegetables soften and blend into something silky, almost luxurious, surprised me. Now it's my go-to when I want comfort without fuss.
I once made this soup for a friend who claimed she didn't like broccoli. She finished her bowl and asked for the recipe before she left. There's something about blending the vegetables with cream and a hint of nutmeg that transforms the flavor entirely. It doesn't taste like health food, it tastes like a hug in a bowl. That night, I realized this soup had a quiet magic to it.
Ingredients
- Broccoli: The star of the show, fresh florets blend into a vibrant green base that's both earthy and mild, so choose a firm head with tight florets.
- Onion: Adds sweetness and depth as it softens in the butter, forming the aromatic foundation of the soup.
- Carrot: Brings a subtle natural sweetness and a touch of color that balances the broccoli's green intensity.
- Garlic: Just two cloves are enough to add warmth without overpowering the delicate vegetable flavors.
- Vegetable broth: The liquid that carries all the flavors together, so use a good quality broth or homemade stock if you have it.
- Heavy cream: This is what makes the soup feel indulgent and velvety, stirred in at the end to keep it smooth and rich.
- Butter and olive oil: The combination prevents burning and adds a subtle richness right from the start.
- Salt, pepper, and nutmeg: Simple seasonings that brighten and deepen the flavor, with nutmeg adding a whisper of warmth that's hard to place but impossible to skip.
Instructions
- Start with the aromatics:
- Heat the butter and olive oil in a large pot over medium heat, then add the onion, carrot, and garlic. Let them sauté for 4 to 5 minutes until softened and fragrant, stirring occasionally so the garlic doesn't brown.
- Add the broccoli:
- Toss in the chopped broccoli florets and stir everything together. Cook for 2 to 3 minutes to let the broccoli pick up the flavors from the aromatics.
- Simmer until tender:
- Pour in the vegetable broth and bring the pot to a boil, then reduce the heat, cover, and let it simmer for 15 to 18 minutes. The broccoli should be very tender and easy to pierce with a fork.
- Blend until smooth:
- Remove the pot from the heat and use an immersion blender to puree the soup until completely smooth. If using a countertop blender, work in batches and be careful with the hot liquid.
- Finish with cream:
- Stir in the heavy cream and nutmeg, then season with salt and pepper to taste. Gently reheat over low heat if needed, but don't let it boil once the cream is added or it may separate.
- Serve and garnish:
- Ladle the soup into bowls and top with a swirl of cream, chopped chives, or croutons. Serve it hot and enjoy the creamy, comforting result.
Save One rainy afternoon, I brought a thermos of this soup to a picnic that turned into a cozy indoor gathering. Everyone huddled around with their bowls, and the conversation shifted from the weather to recipes and memories. That's when I understood that soup isn't just about feeding people, it's about creating a moment. This one has created many for me.
Making It Your Own
This soup is forgiving and easy to adapt. If you want it lighter, swap the heavy cream for half and half or even whole milk. For extra body, add a peeled and diced potato along with the broccoli, it'll thicken the soup naturally. I've also made a vegan version using coconut milk and olive oil instead of butter, and it was just as satisfying.
Storage and Reheating
This soup keeps well in the fridge for up to four days in an airtight container. When reheating, do it gently over low heat and stir often to keep the cream from separating. I've also frozen it without the cream, then stirred the cream in fresh after thawing and reheating. It tastes just as good the second time around, sometimes even better.
Serving Suggestions
I love pairing this soup with crusty bread or a simple grilled cheese sandwich for a complete meal. It also works beautifully as a starter before roasted chicken or pasta. On nights when I want something lighter, I'll serve it with a side salad and call it dinner.
- Top with toasted seeds or nuts for added crunch and protein.
- Drizzle with a little truffle oil if you want to make it feel fancy.
- Serve it in bread bowls for a cozy presentation that always impresses.
Save This soup has become one of those recipes I return to without thinking, the kind that feels like home no matter where I am. I hope it brings you the same kind of comfort it's brought me.
Recipe FAQs
- → Can I make this soup without a blender?
While a blender creates the smoothest texture, you can mash the cooked vegetables with a potato masher for a chunkier consistency. An immersion blender works best for convenience.
- → How do I make this soup vegan?
Replace the butter with additional olive oil and substitute the heavy cream with coconut milk or plant-based cream. The result will be equally creamy and delicious.
- → Can I freeze cream of broccoli soup?
Yes, but freeze it before adding the cream. Thaw and reheat, then stir in fresh cream when serving, as dairy-based soups can separate after freezing.
- → What can I add to make the soup thicker?
Add a peeled, diced potato along with the broccoli, or stir in a tablespoon of flour when sautéing the vegetables. You can also reduce the amount of broth slightly.
- → How long does this soup keep in the refrigerator?
Store in an airtight container for up to 4 days. Reheat gently on the stovetop over low heat, stirring occasionally to prevent scorching.
- → Can I use frozen broccoli instead of fresh?
Absolutely. Use about 500g of frozen broccoli florets and add them directly to the pot. You may need to reduce the cooking time slightly since frozen broccoli softens faster.