Pin The weather had turned gray and rainy for three days straight when I decided this broccoli soup was exactly what my kitchen needed. I had picked up too much broccoli at the market, somehow forgetting that two heads is excessive for just me. Something about simmering vegetables until they surrender into silk felt like the right antidote to the gloom outside my window.
My sister called me midway through simmering, asking what smelled so good. She came over with a loaf of crusty bread, and we stood at the counter eating bowl after bowl while steam fogged up the windows. That afternoon turned into one of those unexpected perfect moments that happen when food is simple and company is easy.
Ingredients
- 500 g broccoli florets: Fresh broccoli gives the brightest flavor but frozen works perfectly fine here
- 1 medium onion, chopped: Yellow onions become sweet and mellow as they cook down
- 2 cloves garlic, minced: Add this right after the onion so it does not brown or bitter
- 1 medium potato, peeled and diced: This is the secret to velvety texture without adding much cream
- 1 medium carrot, peeled and diced: Adds natural sweetness and depth to the broth
- 1 L vegetable broth: Use a good quality broth since it provides most of the flavor foundation
- 120 ml heavy cream: Plant based cream works wonderfully for a vegan version
- 2 tbsp olive oil or butter: Butter adds richness but olive oil lets the vegetable flavors shine
- ½ tsp salt and ¼ tsp pepper: Adjust these at the end since broth brands vary in sodium
- Pinch of nutmeg: Just a tiny pinch adds warmth that makes people wonder what your secret is
Instructions
- Start the foundation:
- Heat your olive oil or butter in a large pot over medium heat. Toss in the chopped onion and minced garlic, letting them soften and become fragrant for about 2 or 3 minutes.
- Add the base vegetables:
- Add the diced potato and carrot to the pot. Stir occasionally and cook for another 3 minutes to start building flavor.
- Simmer everything together:
- Add the broccoli florets and pour in the vegetable broth. Bring it to a boil then reduce heat and simmer uncovered for 15 to 18 minutes until all vegetables are completely tender.
- Blend until smooth:
- Remove the pot from heat. Use an immersion blender directly in the pot to puree until completely smooth, or carefully transfer to a blender in batches.
- Add the finishing touch:
- Stir in the heavy cream and season with salt, pepper, and nutmeg. Taste and adjust the seasoning to your preference.
- Serve it up:
- Reheat gently if needed and serve hot. Top with extra cream, croutons, or chopped chives if you are feeling fancy.
Pin This recipe became my go to sick day food after a terrible cold last winter. Something about the warmth and subtle comfort made everything feel manageable again. Now I keep a batch in the freezer just in case.
Making It Your Own
A handful of spinach or kale blended in at the end adds vibrant color and extra nutrients. Some nights I add a handful of grated sharp cheddar cheese right before serving for a richer version.
What To Serve With It
Rustic bread is non negotiable for soaking up every drop. A simple grilled cheese sandwich turns this light soup into a substantial meal that feels like a hug from the inside out.
Storage And Make Ahead Tips
This soup actually improves after a day in the refrigerator as the flavors meld together. Store it in an airtight container for up to four days or freeze for up to three months.
- Reheat gently over low heat to prevent the cream from separating
- Thin with a splash of broth or water if it thickens too much in the fridge
- The cream can be added when reheating if you prefer to freeze without dairy
Pin 
There is something deeply satisfying about transforming a humble head of broccoli into something this elegant. Hope this soup brings you the same comfort it has brought me on so many gray afternoons.
Recipe Questions
- → Can I make this soup dairy-free?
Absolutely. Simply replace the heavy cream with full-fat coconut milk, cashew cream, or your favorite plant-based cream alternative. Use olive oil instead of butter for sautéing the vegetables. The soup remains just as creamy and satisfying.
- → How long does this soup keep in the refrigerator?
Store cooled soup in an airtight container for up to 4 days. The flavors often develop and improve after a day or two. Reheat gently on the stovetet over medium-low heat, adding a splash of broth or cream if it has thickened.
- → Can I freeze this creamy broccoli soup?
Yes, though the texture may change slightly. Freeze without the cream for best results—add cream when reheating. Store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
- → Why add potato to the soup?
Potato acts as a natural thickener, adding body and creaminess without relying solely on heavy cream. It also helps balance the flavor and provides a smoother texture when blended. One medium potato is sufficient for this recipe.
- → What can I serve with broccoli soup?
Crusty bread, garlic knots, or a grilled cheese sandwich make excellent accompaniments. For a lighter option, serve with a simple green salad dressed with vinaigrette. The soup also pairs beautifully with roasted vegetables or quiche for a complete meal.
- → How do I get the smoothest texture?
Use an immersion blender directly in the pot for convenience, or work in batches with a standard blender. Blend for 2-3 minutes until completely silky. For extra refinement, pass through a fine-mesh sieve, though this step is optional.