Cream of Broccoli (Printable)

A velvety blend of fresh broccoli, aromatic vegetables, and cream creates this comforting bowl ready in 40 minutes.

# What You Need:

→ Vegetables

01 - 1 large head broccoli, about 18 oz, 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

→ Fats and 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

→ Garnish

12 - Fresh chives, finely chopped
13 - Croutons

# How To Make It:

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

# Expert Hints:

01 -
  • The velvety smooth texture hits that perfect balance between lightness and richness, making it satisfying without weighing you down.
  • It transforms ordinary broccoli into something so luxurious your dinner guests will think youve been taking secret culinary classes.
02 -
  • The soup will thicken considerably as it cools, so dont worry if it seems slightly thin right after blending.
  • Adding the broccoli stems along with the florets gives the soup a deeper flavor and reduces waste, just be sure to peel the tough outer layer first.
03 -
  • Save the broccoli stalks instead of throwing them away, peel off the tough outer layer, and dice them to add with the florets for extra nutrition and less waste.
  • For restaurant-quality presentation, reserve a few tiny broccoli florets, blanch them separately, and float them on top of each bowl just before serving.
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