This Cream of Broccoli Soup is rich and creamy, perfect for colder days. It’s filled with fresh broccoli and smooth blended goodness that warms your heart!
Honestly, I could eat this soup every day! It’s so easy to make, and leftovers are great for lunch. Plus, you can top it with some cheese for an extra treat! 🥦😊
Key Ingredients & Substitutions
Broccoli: Fresh broccoli is key for the best flavor and texture. If you can’t find fresh, frozen broccoli works too! Just make sure it’s thawed and well-drained.
Onion: I like using yellow onions for their sweetness. If you’re in a pinch, shallots can also add a nice flavor. For a milder taste, try using a leek instead!
Potatoes: The potatoes help create a creamy texture without needing too much cream. You can skip them if you want a lighter soup or replace them with cauliflower for a similar effect.
Heavy Cream: This gives the soup its richness. If you want a lighter option, you can substitute half-and-half or even coconut milk for a dairy-free version.
How Can I Get the Soup Extra Creamy?
One secret to a luxurious creamy consistency is the blending step. Make sure to blend the soup until it’s totally smooth. If you prefer some texture, reserve a few broccoli florets, chop them, and stir them in after blending.
- Use an immersion blender directly in the pot for ease.
- If using a regular blender, be careful with hot liquids. Blend in small batches, not filling the blender too full.
And remember, after adding cream, keep the heat low. You don’t want to boil it as that can curdle the cream!
Cream of Broccoli Soup
Ingredients You’ll Need:
For the Soup:
- 1 tablespoon olive oil or butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups fresh broccoli florets (about 1 large head)
- 2 medium potatoes, peeled and diced (optional, for creaminess)
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or half-and-half
- Salt and freshly ground black pepper, to taste
- 1/4 teaspoon ground nutmeg (optional)
For Garnish:
- Croutons
- Small broccoli florets
How Much Time Will You Need?
This delicious Cream of Broccoli Soup will take about 10 minutes for prep and around 30 minutes for cooking and blending, making the total time approximately 40 minutes from start to finish. Perfect for a cozy evening meal!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, add olive oil or butter and heat over medium heat. Once hot, add the diced onion. Sauté for about 5 minutes until it becomes translucent and starts to soften. Then, add the minced garlic and cook for an additional minute. Be sure to stir frequently so the garlic doesn’t burn!
2. Prepare the Broccoli and Potatoes:
Next, toss in the broccoli florets and the optional diced potatoes if you’re using them. Stir everything together so the broccoli and potatoes are well coated with the onion and garlic mixture. This helps to enhance the flavor!
3. Add the Broth:
Pour in the vegetable or chicken broth, bringing the entire mixture to a boil. Once boiling, reduce the heat and let it simmer for about 15 minutes. You want the broccoli and potatoes to be nice and tender.
4. Blend the Soup:
After simmering, take the pot off the heat. If you have an immersion blender, use it to puree the soup until it’s smooth. If using a regular blender, be sure to let the soup cool slightly before blending in batches until smooth. Return the blended soup to the pot.
5. Add Cream and Season:
Stir in the heavy cream or half-and-half, warming the soup gently over low heat. Remember, do not let it boil after adding the cream! Season the soup with salt, black pepper, and optional nutmeg to taste.
6. Serve and Garnish:
Time to serve your wonderful soup! Ladle hot soup into bowls and top with crispy croutons and a few small broccoli florets for a pop of color and texture. Enjoy every warm, creamy bite!
This comforting, velvety cream of broccoli soup is sure to hit the spot. Feel free to pair it with a slice of crusty bread or a light salad for a complete meal. Bon appétit!
Can I Use Frozen Broccoli Instead of Fresh?
Absolutely! Frozen broccoli works just fine; just be sure to thaw and drain it first to avoid extra moisture in your soup.
How Can I Make This Soup Vegan?
To make it vegan, substitute the heavy cream with coconut milk or a plant-based cream. Use vegetable broth and omit the butter, replacing it with olive oil.
What Should I Do With Leftover Soup?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove over low heat, stirring occasionally. You may want to add a splash of broth or water if it thickens too much.
Can I Add Other Vegetables to This Soup?
Definitely! Feel free to add carrots, celery, or cauliflower for added flavor and nutrients. Just chop them into small pieces so they cook evenly alongside the broccoli.
