Creamy Broccoli Soup (Printable)

Velvety blend of broccoli and aromatic veggies accented with cream for a warm, comforting dish.

# What You'll Need:

→ Vegetables

01 - 1 large head broccoli, chopped (florets and tender stems, approximately 1.1 lb)
02 - 1 medium onion, diced
03 - 2 cloves garlic, minced
04 - 1 medium carrot, peeled and diced
05 - 1 celery stalk, diced

→ Liquids

06 - 4 cups vegetable broth (use gluten-free if necessary)
07 - 1 cup whole milk
08 - 1/2 cup heavy cream

→ Seasonings

09 - 2 tablespoons olive oil or unsalted butter
10 - 1/2 teaspoon salt, or to taste
11 - 1/4 teaspoon black pepper, or to taste
12 - Pinch of ground nutmeg (optional)

→ Garnish

13 - 2 tablespoons chopped fresh chives or parsley
14 - Grated Parmesan cheese (optional)

# How-To Steps:

01 - Heat olive oil or butter in a large pot over medium heat. Add diced onion, carrot, and celery; cook for 5 minutes until softened.
02 - Stir in minced garlic and sauté for 1 minute until fragrant.
03 - Add chopped broccoli to the pot and cook for 2 to 3 minutes, stirring occasionally.
04 - Pour in vegetable broth and bring to a boil. Reduce heat and simmer uncovered for 15 minutes until broccoli is tender.
05 - Remove pot from heat and puree soup until smooth using an immersion blender or by transferring to a stand blender in batches.
06 - Stir in milk and heavy cream. Return to low heat and warm gently without boiling. Season with salt, pepper, and nutmeg.
07 - Taste and adjust seasoning as necessary.
08 - Ladle hot soup into bowls. Garnish with chopped herbs and a sprinkle of Parmesan cheese if desired.

# Expert Advice:

01 -
  • It comes together in under 45 minutes, which means you can serve something that tastes like it took all day.
  • The texture is silky without feeling heavy or pretentious, and somehow it makes broccoli taste like the best-kept secret.
  • It's forgiving enough for a beginner but elegant enough to serve to people you're trying to impress.
02 -
  • Don't skip blending the soft vegetables into the broth before adding cream—it's the difference between soup and a thin sauce with chunks.
  • Never let it boil after the cream goes in, or the dairy will break and you'll be left with something grainy and separated.
03 -
  • Buy broccoli that feels heavy for its size—that means it's full of moisture and will blend into a silkier soup.
  • If you don't have an immersion blender, a food processor works beautifully, though you'll have to work in batches and be patient.

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