Save A velvety, comforting soup featuring fresh broccoli blended with aromatic vegetables and finished with a touch of cream for a rich, satisfying flavor. This recipe is a perfect easy-to-make option for a healthy lunch or dinner, providing 180 calories and 5 grams of protein per serving.
Save Sautéing the base of onions, carrots, and garlic in a mixture of butter and olive oil creates a fragrant foundation that enhances the natural sweetness of the broccoli florets. This soup is a nutritional powerhouse, offering a delicious way to enjoy your daily greens.
Ingredients
- Vegetables: 1 large head broccoli (500 g), chopped into florets; 1 medium onion, diced; 1 medium carrot, peeled and diced; 2 cloves garlic, minced.
- Liquids: 1 liter (4 cups) vegetable broth; 120 ml (½ cup) heavy cream.
- Fats & Seasonings: 2 tablespoons unsalted butter; 1 tablespoon olive oil; ½ teaspoon salt; ¼ teaspoon ground black pepper; pinch of ground nutmeg.
- Garnish (Optional): Fresh chives, finely chopped; croutons.
Instructions
- Step 1: Sauté Aromatics
- Heat the butter and olive oil in a large pot over medium heat. Add the onion, carrot, and garlic. Sauté for 4–5 minutes until softened and fragrant.
- Step 2: Add Broccoli
- Add the chopped broccoli florets and stir to combine. Cook for 2–3 minutes.
- Step 3: Simmer
- Pour in the vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 15–18 minutes until the broccoli is very tender.
- Step 4: Blend
- Remove from heat. Using an immersion blender or countertop blender, blend the soup until completely smooth.
- Step 5: Finish
- Stir in the heavy cream and nutmeg. Season with salt and pepper to taste. Gently reheat over low heat if needed—do not boil after adding cream.
- Step 6: Serve
- Ladle into bowls. Garnish with extra cream, chives, or croutons as desired. Serve hot.
Zusatztipps für die Zubereitung
For an extra-thick consistency, add a peeled and diced potato with the broccoli before simmering. Make sure to have your soup pot, sharp knife, cutting board, and immersion blender ready before starting for a smooth cooking process.
Varianten und Anpassungen
For a vegan version, use plant-based cream or coconut milk and olive oil instead of butter. To create a lighter soup, substitute the heavy cream with half-and-half or milk. Note that this recipe contains dairy; always check broth labels for hidden allergens if catering to dietary restrictions.
Serviervorschläge
Garnish each bowl with a sprinkle of finely chopped fresh chives and a handful of crunchy croutons. A small extra swirl of heavy cream on top right before serving adds a professional and appetizing touch.
Save With its vibrant green color and rich, velvety mouthfeel, this cream of broccoli soup is a rewarding dish that tastes much more complex than its easy preparation suggests. Serve it hot and enjoy the wholesome flavors of fresh vegetables and cream.
Recipe FAQs
- → Can I make this soup ahead of time?
Yes, this soup stores beautifully in the refrigerator for up to 4 days. Prepare it through step 5, then cool and refrigerate in an airtight container. Reheat gently over low heat, stirring occasionally. You may need to add a splash of broth if it thickens during storage.
- → How can I make this soup vegan?
Replace the butter with additional olive oil or vegan butter, and substitute the heavy cream with coconut milk, cashew cream, or any plant-based cream alternative. Use vegetable broth to keep the base vegan-friendly.
- → What can I use if I don't have an immersion blender?
A regular countertop blender works perfectly. Let the soup cool slightly, then blend in batches, filling the blender only halfway each time. Remove the center cap and cover with a towel to allow steam to escape while blending.
- → Can I freeze cream of broccoli soup?
While possible, cream-based soups can separate when frozen. For best results, freeze the soup before adding cream. When reheating, thaw in the refrigerator overnight, reheat gently, then stir in fresh cream.
- → How do I make the soup thicker?
Add a peeled, diced potato along with the broccoli, or reduce the amount of broth slightly. Alternatively, stir in 1-2 tablespoons of flour with the onions when sautéing, or add a handful of cooked rice before blending.
- → What garnishes pair well with this soup?
Beyond the suggested chives and croutons, try toasted pine nuts, grated Parmesan, crispy bacon bits, a drizzle of truffle oil, or roasted broccoli florets for added texture and flavor contrast.