There’s something incredibly comforting about a warm bowl of creamy soup, especially when it’s packed with goodness. This Cream of Broccoli Soup recipe is exactly that – a velvety smooth, vibrant green hug in a bowl! Forget those bland, watery versions you might have tried before. We’re building layers of flavor here, from sautéed aromatics to a touch of nutmeg that elevates the whole experience. It’s surprisingly easy to make, perfect for a weeknight dinner, and a fantastic way to sneak in extra veggies. Get ready to fall in love!
Why You’ll Love This Recipe
- Comfort Food Classic: This soup is the epitome of cozy and satisfying.
- Healthy & Nutritious: Broccoli is a nutritional powerhouse, and this soup lets you enjoy its benefits in a delicious way.
- Easy to Make: Minimal ingredients and straightforward instructions make this recipe accessible to cooks of all levels.
- Creamy Without the Cream: We achieve a luxuriously creamy texture without relying heavily on heavy cream.
- Kid-Friendly: A great way to get kids to eat their broccoli!
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups broccoli florets
- 4 cups vegetable broth (or chicken broth)
- 1/2 cup milk (or plant-based milk)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- Optional garnishes: shredded cheddar cheese, croutons, a swirl of cream
Instructions
- Sauté Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more, until fragrant.
- Cook Broccoli: Add broccoli florets and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until broccoli is tender.
- Make Roux: In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, to create a roux.
- Thicken Soup: Gradually whisk the roux into the simmering soup, stirring constantly to prevent lumps.
- Blend Soup: Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy.
- Finish & Season: Return the soup to the pot. Stir in milk and nutmeg. Season with salt and pepper to taste. Heat through gently, but do not boil.
- Serve: Ladle into bowls and garnish as desired.
Expert Tips
- Don’t Overcook the Broccoli: Overcooked broccoli can become mushy and lose its vibrant color.
- Roux is Key: A properly made roux is essential for a smooth, creamy texture. Cook it long enough to remove the raw flour taste.
- Adjust Consistency: If the soup is too thick, add more broth. If it’s too thin, simmer for a few more minutes to allow it to thicken.
- Spice it Up: Add a pinch of red pepper flakes for a little heat.
- Roast the Broccoli: For a deeper, more complex flavor, roast the broccoli florets before adding them to the soup.
Storage
Refrigerate: Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days.
Freeze: Creamy soups can sometimes separate when frozen. To minimize this, allow the soup to cool completely before transferring it to a freezer-safe container. Leave some headspace for expansion. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
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Cream Of Broccoli Soup Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A rich and creamy broccoli soup made with fresh broccoli, sautéed aromatics, and a velvety smooth finish. Comforting, nutritious, and perfect for a cozy meal.
Ingredients
2 Tbsp butter
1 Tbsp olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced
4 cups broccoli florets (about 2 heads), chopped
1 medium potato, peeled and diced
4 cups low-sodium chicken or vegetable broth
1 cup heavy cream (or half-and-half)
1/2 cup grated cheddar cheese (optional, for extra richness)
Salt and freshly ground black pepper, to taste
Pinch of nutmeg (optional)
Extra broccoli florets or shredded cheese, for garnish
Instructions
1. In a large pot, heat butter and olive oil over medium heat. Add onion and sauté until soft, about 5 minutes. Stir in garlic and cook 1 minute more.
2. Add broccoli, potato, and broth. Bring mixture to a boil, then reduce heat and simmer until vegetables are tender, about 20 minutes.
3. Remove from heat and use an immersion blender to puree the soup until smooth (or transfer in batches to a blender).
4. Stir in heavy cream and cheese (if using). Return pot to low heat and warm gently, seasoning with salt, pepper, and nutmeg to taste.
5. Serve hot, garnished with reserved broccoli florets or extra shredded cheese.
Notes
For a lighter soup, substitute milk for cream.
If you prefer a chunkier texture, only puree half of the soup and leave some broccoli pieces whole.
This soup pairs wonderfully with crusty bread or a simple green salad.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 310mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 45mg