Cream of Broccoli Soup (Printable Version)

Velvety smooth soup featuring fresh broccoli blended with cream for rich, comforting flavor in 40 minutes.

# What You'll Need:

→ Vegetables

01 - 1 large head broccoli (about 1.1 lbs), 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 and 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
13 - Croutons

# How to Make It:

01 - Heat the butter and olive oil in a large pot over medium heat. Add the onion, carrot, and garlic. Sauté for 4 to 5 minutes until softened and fragrant.
02 - Add the chopped broccoli florets and stir to combine. Cook for 2 to 3 minutes.
03 - Pour in the vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 15 to 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, chives, or croutons as desired. Serve hot.

# Expert Tips:

01 -
  • It turns even the most stubborn broccoli skeptics into fans with its velvety texture.
  • You can clear out your vegetable drawer while creating a meal that tastes expensive.
02 -
  • Adding the cream while the soup is at a rolling boil can cause it to curdle.
  • If you skip the carrot you will miss out on the subtle sweetness that cuts the bitterness of the broccoli.
03 -
  • Sauteing the broccoli for a few minutes before adding broth intensifies its natural sweetness.
  • For the brightest green color try to avoid overcooking the florets before you begin the blending process.
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