Save A velvety, comforting soup featuring fresh broccoli blended with aromatic vegetables and finished with a touch of cream for a rich, satisfying flavor. This Cream of Broccoli Soup is the perfect choice for a cozy, heartwarming meal that is both easy to prepare and delicious to eat.
Save Using simple, wholesome ingredients, this recipe transforms basic vegetables into a gourmet experience. Whether you're serving it as a starter or a main course, the balance of savory broth and rich cream makes every spoonful delightful.
Ingredients
- 1 large head broccoli (about 500 g), chopped into florets
- 1 medium onion, diced
- 1 medium carrot, peeled and diced
- 2 cloves garlic, minced
- 1 liter (4 cups) vegetable broth
- 120 ml (½ cup) heavy cream (plus extra for garnish)
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- ½ teaspoon salt, or to taste
- ¼ teaspoon ground black pepper, or to taste
- Pinch of ground nutmeg
- Fresh chives and croutons for garnish
Instructions
- Step 1: Sauté Aromatics
- 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.
- Step 2: Add Broccoli
- Add the chopped broccoli florets and stir to combine. Cook for 2–3 minutes.
- Step 3: Simmer
- 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.
- Step 4: Blend
- Remove from heat. Using an immersion blender (or working in batches with a countertop blender), blend the soup until completely smooth.
- Step 5: Season and Finish
- 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.
- Step 6: Serve
- Ladle into bowls. Garnish with extra cream, chives, or croutons as desired. Serve hot.
Zusatztipps für die Zubereitung
To ensure success, use a high-quality soup pot and an immersion blender for the best texture. Each serving provides approximately 180 calories, with 11g of fat and 5g of protein. Always check broth and cream labels for hidden allergens, as this recipe contains dairy.
Varianten und Anpassungen
For a lighter soup, substitute half-and-half or milk for the heavy cream. To achieve extra thickness, add a peeled, diced potato with the broccoli during the simmering stage. For a vegan version, use plant-based cream or coconut milk and olive oil instead of butter.
Serviervorschläge
Ladle the hot soup into bowls and garnish with finely chopped fresh chives and crunchy croutons. A final swirl of heavy cream on top adds an elegant touch that makes this simple soup feel like a restaurant-quality dish.
Save Enjoy this hearty Cream of Broccoli Soup as a satisfying meal that warms the soul. With its rich flavor and velvety finish, it's a timeless vegetarian classic that everyone will love.
Cooking Questions
- → Can I make this soup ahead of time?
Absolutely. This soup actually develops deeper flavors when made ahead. Store in an airtight container in the refrigerator for up to 4 days. Reheat gently over low heat, stirring occasionally to prevent separation. Avoid boiling once cream has been added.
- → How do I achieve the smoothest texture?
Blend thoroughly until completely smooth with no visible pieces. An immersion blender works directly in the pot, but a countertop blender creates an even silkier result. If using a countertop blender, work in batches and vent steam carefully. For ultra-smooth results, strain through a fine mesh after blending.
- → What can I substitute for heavy cream?
Half-and-half, whole milk, or evaporated milk work for lighter versions. For richness without dairy, try full-fat coconut milk, cashew cream, or blended silken tofu. Each substitution alters the final texture slightly—coconut milk adds subtle sweetness, while milk produces a thinner consistency.
- → Why add nutmeg to this soup?
Nutmeg naturally enhances the flavor of cream-based dishes and leafy greens. A small pinch bridges the gap between the fresh broccoli and rich cream, adding subtle warmth without overpowering the vegetables. It's a classic culinary technique for cream soups that elevates the overall flavor profile.
- → Can I freeze this soup?
Freezing works best before adding the cream. Prepare through the blending step, cool completely, and freeze for up to 3 months. Thaw overnight in the refrigerator, reheat gently, then stir in fresh cream. If freezing after cream is added, the texture may become slightly grainy upon reheating.
- → How can I make this soup thicker?
Add a peeled, diced potato during simmering—the starches naturally thicken the broth. Alternatively, reduce the broth amount slightly, blend longer to release more vegetable starches, or finish with a butter-flour roux. For a low-carb option, purée in additional cooked cauliflower or blend in a small piece of white bread.