Creamy Broccoli Soup

When the weather turns cool, there is nothing quite as inviting as a steaming bowl of creamy broccoli soup. This velvety dish is the definition of comfort, blending nutrient-rich vegetables into a smooth, satisfying meal that feels both indulgent and wholesome. Whether you are seeking a quick weeknight dinner or a light starter for a festive gathering, this soup delivers a perfect balance of earthy broccoli and rich cream.

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The secret to this soup's deep flavor lies in the initial sautéing of aromatics and the gentle simmering of the vegetables in a savory broth. By finishing the dish with a touch of heavy cream and a hint of nutmeg, you transform humble garden vegetables into an elegant masterpiece that everyone at the table will enjoy.

Ingredients

• 500 g broccoli florets (fresh or frozen)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 medium potato, peeled and diced
• 1 medium carrot, peeled and diced
• 1 L (4 cups) vegetable broth
• 120 ml (½ cup) heavy cream (or plant-based cream for vegan)
• 2 tbsp olive oil or unsalted butter
• ½ tsp salt, or to taste
• ¼ tsp ground black pepper
• Pinch of ground nutmeg (optional)
• Extra cream, croutons, or chopped chives (optional)

Instructions

Step 1

Heat olive oil or butter in a large pot over medium heat. Add onion and garlic, and sauté for 2–3 minutes until fragrant and softened.

Step 2

Add the diced potato and carrot. Cook for another 3 minutes, stirring occasionally.

Step 3

Add the broccoli florets and pour in the vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 15–18 minutes, until all vegetables are very tender.

Step 4

Remove from heat. Use an immersion blender to blend the soup until completely smooth (or carefully transfer in batches to a blender).

Step 5

Stir in the heavy cream. Add salt, pepper, and nutmeg, adjusting seasoning as needed.

Step 6

Reheat gently if necessary. Serve hot, garnished with extra cream, croutons, or chopped chives if desired.

Zusatztipps für die Zubereitung

Using an immersion blender directly in the pot is the easiest way to achieve a smooth consistency. Ensure all vegetables, especially the potatoes and carrots, are completely tender before blending to avoid lumps. If the soup is too thick, you can adjust the consistency by adding a little more broth.

Varianten und Anpassungen

For a vegan version, simply use plant-based cream and olive oil instead of dairy. You can enhance the nutrient profile and color by adding a handful of spinach or kale during the simmering stage. For those who prefer a more subtle spice, white pepper can be substituted for black pepper.

Serviervorschläge

Serve this soup piping hot with a side of rustic bread or a classic grilled cheese sandwich to make it a heartier meal. Garnish with extra cream, crunchy croutons, or finely chopped chives for a beautiful presentation and added texture.

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This creamy broccoli soup is a timeless recipe that brings warmth and nutrition to your table with minimal effort. Its rich texture and delicate seasoning make it a favorite for children and adults alike, proving that simple ingredients can produce truly extraordinary results.

Recipe FAQs

→ Can I make this soup ahead of time?

Yes, prepare up to 3 days in advance. Store in an airtight container in the refrigerator and reheat gently on the stove, adding a splash of broth if needed to adjust consistency.

→ How do I achieve the smoothest texture?

Use an immersion blender directly in the pot for easiest results. If using a standard blender, work in batches and carefully vent steam. Blend for 2-3 minutes until completely silky.

→ Can I freeze this soup?

Freeze before adding cream for best results. Cool completely, transfer to freezer-safe containers, and store up to 3 months. Thaw overnight, reheat, then stir in cream.

→ What can I serve with this soup?

Pair with crusty bread, garlic knots, or a grilled cheese sandwich. The soup also complements a simple green salad with vinaigrette for a complete meal.

→ How can I make it vegan?

Substitute heavy cream with coconut cream, cashew cream, or oat milk. Use olive oil instead of butter. The result remains creamy and satisfying without dairy.