# What You Need:
→ Vegetables
01 - 1 large head broccoli (about 1.1 pounds), chopped into florets
02 - 1 medium onion, diced
03 - 1 medium carrot, peeled and diced
04 - 2 cloves garlic, minced
→ Liquids
05 - 4 cups vegetable broth
06 - 1/2 cup heavy cream, plus extra for garnish (optional)
→ Fats & Seasonings
07 - 2 tablespoons unsalted butter
08 - 1 tablespoon olive oil
09 - 1/2 teaspoon salt, or to taste
10 - 1/4 teaspoon ground black pepper, or to taste
11 - Pinch of ground nutmeg (optional)
→ Garnish
12 - Fresh chives, finely chopped (optional)
13 - Croutons (optional)
# How To Make:
01 - Heat the butter and olive oil in a large pot over medium heat. Add the diced onion, carrot, and minced garlic. Sauté for 4–5 minutes until softened and fragrant.
02 - Add the chopped broccoli florets to the pot and stir to combine. Cook for 2–3 minutes.
03 - 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.
04 - Remove from heat. Using an immersion blender or working in batches with a countertop blender, blend the soup until completely smooth.
05 - 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.
06 - Ladle into bowls. Garnish with extra cream, fresh chives, or croutons as desired. Serve hot.
