This cream of broccoli soup ticks all the boxes. It’s perfect for fall and winter, giving you a nourishing way to enjoy broccoli. With its silky texture, savoury depth, and a hint of fresh vegetable flavour, this soup is an ideal choice for lunch, a starter, or even a light dinner. Rinse the broccoli thoroughly under cool water.
Break it into small, uniform florets. Peel the tough outer layer of the broccoli stem (if using), and cut the stem into small, bite-sized pieces. This ensures the broccoli cooks evenly and blends smoothly. Prepare the onion and garlic in advance to streamline the cooking process. In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium heat.
Once it’s hot and bubbly, add the finely chopped onion. Sauté for about 5 minutes until the onion is translucent and tender, stirring occasionally to prevent sticking. Add the minced garlic and cook for an additional 1–2 minutes, until fragrant. Be cautious not to burn the garlic, as it can turn bitter. Add the broccoli florets and stems (if using) to the pot.
Stir well to coat the broccoli in the butter and aromatics. Sauté for 3–4 minutes to bring out the broccoli’s flavour and slightly soften it. Pour in the vegetable broth, ensuring it covers the broccoli completely. If necessary, add a bit more broth or water. Increase the heat to bring the mixture to a gentle boil, then reduce to a simmer.
Cover the pot and cook for 10–15 minutes, or until the broccoli is very tender. Tender broccoli will blend more smoothly, giving the soup a silky texture. Once the broccoli is fully tender, remove the pot from heat. Use an immersion blender to purée the soup directly in the pot until it’s smooth and creamy.
This tool is ideal because it allows you to control the texture and minimizes cleanup. If you don’t have an immersion blender, carefully transfer the soup in batches to a high-powered blender, filling it no more than halfway each time to avoid overflow. Blend each batch until smooth, then return it to the pot.
Stir in the heavy cream (or whole milk) to add a rich, velvety texture. Season generously with salt and pepper. Adjust the seasoning based on your broth’s saltiness and personal preference. For a subtle warmth and complexity, add a pinch of freshly grated nutmeg (about ¼ teaspoon). Nutmeg complements creamy textures and adds a subtle depth.
If you want a more savoury, complex flavour, stir in the grated Parmesan cheese until it fully melts and incorporates. Parmesan enhances the soup’s richness without overpowering the broccoli’s natural flavour. If you prefer a thinner soup, add more broth or cream a little at a time until you reach the desired consistency.
Simmer gently for 2–3 minutes to let the flavours meld. Give the soup a final taste test, adjusting salt, pepper, or nutmeg as needed. Remember that the flavours develop even more as the soup sits, so a brief resting period before serving can enhance the taste. Ladle the soup into warm bowls.
For a restaurant-quality presentation, drizzle a touch of olive oil or a splash of heavy cream on top. Garnish with a sprinkle of black pepper, a few fresh thyme leaves, or extra Parmesan shavings if desired.
Tips for Making the Best Cream of Broccoli Soup:
Use Fresh Broccoli: Fresh broccoli has the best texture and flavour for this soup. If you must use frozen, be sure to thaw and drain it first.
Consider Blending Options: An immersion blender makes the process easy and minimizes splashes. However, if you want a perfectly smooth texture, a high-speed blender will achieve the creamiest result.
For a Vegan Version: Replace butter with olive oil, use vegetable broth, and substitute heavy cream with coconut milk or cashew cream. Omit the Parmesan or use a plant-based alternative.
Storage: This soup can be stored in the refrigerator for up to 3 days in an airtight container. It also freezes well for up to 3 months; just defrost and reheat gently to prevent curdling.
Nutrition Highlights:
This cream of broccoli soup is not only delicious but packed with vitamins A, C, and K from the broccoli, along with fibre and a dose of protein. It’s a wholesome choice for anyone seeking a healthy, satisfying meal.
Warm, creamy, and packed with fresh flavour, this Cream of Broccoli Soup is a comforting classic. Its simple ingredients and easy preparation make it a go-to for chilly nights, cosy lunches, or as a side to your favourite meal.
Perfect on its own or paired with crusty bread, this soup is bound to be a favourite in your rotation. Make a batch today and let the comforting aromas fill your kitchen. Enjoy.
Ingredients;
- 2 tablespoons butter
- 1 medium yellow onion, finely chopped
- 2 garlic cloves, minced
- 5 cups broccoli florets (from 1 large head of broccoli)
- 3 cups vegetable broth
- 1 cup heavy cream (or whole milk for a lighter option)
- Salt and pepper to taste
- ¼ teaspoon freshly grated nutmeg (optional)
- ¼ cup grated Parmesan cheese (optional)
