This creamy broccoli soup is warm and comforting, with tasty bits of broccoli blended right in. It’s perfect for a cozy dinner or a quick lunch!
Plus, it’s super easy to make, and I love how it gets even better after a day in the fridge. Don’t forget to top it with some crunchy croutons for that extra yum! 🥦✨
Key Ingredients & Substitutions
Broccoli: Fresh broccoli gives the best flavor and texture for this soup. If you’re in a pinch, frozen broccoli works too, just reduce the cooking time since it’s already partially cooked.
Heavy Cream: This adds richness. For a lighter version, use half-and-half or whole milk. Dairy-free options like coconut milk or almond milk can also work—just be mindful of the taste.
Onion & Garlic: These aromatics are essential for building flavor. Red onion can be used instead of yellow onion for a sweeter note, and shallots are a great mild alternative if you prefer.
Parmesan Cheese: This brings a nice umami flavor. If you’re avoiding dairy, nutritional yeast is a fantastic vegan substitute that adds a cheesy taste.
How Do I Get My Soup Smooth and Creamy?
The secret to a velvety soup lies in the blending technique. You can use an immersion blender for convenience or a regular blender for a completely smooth texture. Here’s how:
- When blending in batches, fill the blender halfway to avoid splatters. Always use a towel to cover the lid for safety.
- Blend until smooth, then return the soup to the pot before adding cream and seasoning.
Take your time with the blending; this is what gives your soup that luxurious feel!
How to Make Cream of Broccoli Soup
Ingredients You’ll Need:
Base Ingredients:
- 1 tablespoon olive oil or butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups fresh broccoli florets (about 1 large head)
- 3 cups vegetable or chicken broth
- 1 cup heavy cream
Seasonings & Garnishes:
- Salt and freshly ground black pepper, to taste
- Pinch of nutmeg (optional)
- 1/4 cup grated Parmesan cheese (optional)
- Fresh broccoli florets or parsley for garnish
- Croutons, for serving (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and around 30 minutes to cook. In total, you should allow about 40 minutes from start to finish. Perfect for a quick weeknight dinner or a cozy weekend meal!
Step-by-Step Instructions:
1. Sautéing the Base:
In a large pot, heat the olive oil or butter over medium heat. Once it’s hot, add the chopped onion. Sauté for about 5 minutes, stirring occasionally, until the onion is soft and translucent. Then, add the minced garlic and cook for another minute until it’s fragrant.
2. Cooking the Broccoli:
Next, toss in the broccoli florets and the broth. Bring everything to a boil—this will help cook the broccoli quickly. Once boiling, reduce the heat and simmer until the broccoli is tender, which should take about 10 to 15 minutes.
3. Blending the Soup:
Remove the pot from the heat. If using an immersion blender, blend the soup directly in the pot until it’s smooth and creamy. If you’re using a regular blender, carefully transfer the soup in small batches, blend it until smooth, and then pour it back into the pot.
4. Adding Cream and Seasoning:
Stir in the heavy cream, and return the soup to low heat. Season it with salt, pepper, and the optional pinch of nutmeg. If you’re adding Parmesan cheese, stir it in now until it melts and blends beautifully.
5. Final Touches and Serving:
Ladle the soup into bowls. For a lovely presentation, garnish with fresh broccoli florets or a sprinkle of chopped parsley. You can also drizzle a little extra cream on top. Serve hot with crusty bread or croutons on the side for dipping.
Enjoy your delicious and creamy broccoli soup! It’s a bowl of warmth and comfort that’s easy to make and packed with flavor. 🥦❤️
Can I Use Frozen Broccoli Instead of Fresh?
Yes, you can use frozen broccoli! Just make sure to adjust the cooking time, as it will cook faster. Add it to the broth and simmer for about 5-7 minutes until tender.
How Can I Make This Soup Vegan?
To make this soup vegan, substitute the heavy cream with coconut milk or a plant-based cream. Skip the Parmesan cheese or use nutritional yeast for a cheesy flavor without dairy.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm in a pot over low heat, stirring occasionally. If the soup thickens, you can add a splash of broth or water to loosen it.
Can I Add Other Vegetables?
Absolutely! Feel free to add other veggies like carrots, celery, or spinach for extra nutrition. Just make sure to adjust the cooking time so that everything becomes tender before blending.
