Cream of Broccoli (View Print Version)

A luscious blended soup featuring fresh broccoli, aromatic vegetables, and cream for rich comfort.

# What You'll Need:

→ Vegetables

01 - 1 large head broccoli (about 1.1 lbs), 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

# Method:

01 - Heat the butter and olive oil in a large pot over medium heat. Add the onion, carrot, and garlic. Sauté for 4-5 minutes until softened and fragrant.
02 - Add the chopped broccoli florets and stir to combine. Cook for 2-3 minutes.
03 - Pour in the vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 15-18 minutes until the 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 the 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, which means you can go from craving comfort food to actually holding a warm bowl without the kitchen drama.
  • The blending transforms humble broccoli into something so silky that even people who push vegetables to the side of their plate will ask for seconds.
  • One pot means cleanup is painless, leaving you more time to actually enjoy what you made.
02 -
  • Boiling the soup after adding cream is how you end up with a grainy, broken texture that tastes like regret—keep the heat gentle and it'll stay luxuriously smooth.
  • Taste and season at the very end because salt magnifies as the soup reduces, and nutmeg can overpower fast if you're not careful with that pinch.
03 -
  • Don't rush the sauté of onion and carrot—those extra minutes of caramelization add depth that makes people ask what's in this.
  • If your soup tastes flat despite good ingredients, it's usually missing salt rather than needing more cream; start with less salt, then taste and add more as needed.
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