Cream of Broccoli Soup

There is nothing quite like a velvety, comforting bowl of soup to warm the soul. This Cream of Broccoli Soup is a true classic, blending the earthy goodness of fresh broccoli with sweet carrots and aromatic onions. Finished with a swirl of heavy cream, it is a rich and satisfying dish that brings a touch of elegance to any table.

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The secret to this soup's incredible texture lies in the careful balance of sautéed aromatics and slow-simmered vegetables. By blending the broccoli into a smooth puree, you unlock a depth of flavor that is perfectly complemented by the silky addition of heavy cream and a subtle hint of nutmeg.

Ingredients

• Vegetables: 1 large head broccoli (about 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 (plus extra for garnish, optional).
• Fats & Seasonings: 2 tablespoons unsalted butter; 1 tablespoon olive oil; ½ teaspoon salt, or to taste; ¼ teaspoon ground black pepper, or to taste; Pinch of ground nutmeg (optional).
• Garnish (optional): Fresh chives, finely chopped; Croutons.

Instructions

Step 1

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 the chopped broccoli florets and stir to combine. Cook for 2–3 minutes.

Step 3

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

Remove from heat. Using an immersion blender (or working in batches with a countertop blender), blend the soup until completely smooth.

Step 5

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

Ladle into bowls. Garnish with extra cream, chives, or croutons as desired. Serve hot.

Zusatztipps für die Zubereitung

Achten Sie darauf, das Gemüse gleichmäßig klein zu schneiden, damit es gleichzeitig gar wird. Wenn Sie einen Standmixer verwenden, lassen Sie die Suppe kurz abkühlen und mixen Sie sie in kleinen Portionen, um Spritzer zu vermeiden.

Varianten und Anpassungen

Für eine leichtere Version können Sie die Sahne durch Milch oder Half-and-Half ersetzen. Um die Suppe sämiger zu machen, kochen Sie eine gewürfelte Kartoffel mit dem Brokkoli. Für eine vegane Variante nutzen Sie Olivenöl und Kokosmilch oder Pflanzensahne.

Serviervorschläge

Servieren Sie die Suppe mit einer Handvoll knusprigen Croutons und frisch gehacktem Schnittlauch. Ein Klecks Sahne oder ein paar Tropfen hochwertiges Olivenöl runden das Gericht optisch und geschmacklich ab.

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Whether you are looking for a quick weeknight dinner or a sophisticated appetizer, this Cream of Broccoli Soup is a versatile addition to any menu. Enjoy it hot with a side of crusty bread for the ultimate cozy experience.

Recipe Questions & Answers

→ Can I make this soup ahead of time?

Yes, this soup stores beautifully. Prepare it up to 3 days in advance 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 do 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. The result is equally creamy and delicious.

→ Can I freeze cream of broccoli soup?

It's best to freeze the soup before adding cream. Cool completely, then freeze in portions for up to 3 months. Thaw overnight in the refrigerator, reheat, and stir in fresh cream just before serving for optimal texture.

→ What can I serve with this soup?

This soup pairs wonderfully with crusty bread, grilled cheese sandwiches, or a fresh garden salad. Homemade croutons add delightful crunch, while a swirl of extra cream and fresh chives provide elegant presentation.

→ My soup is too thin, how can I thicken it?

Add a peeled, diced potato during cooking and blend it with the broccoli. Alternatively, simmer uncovered to reduce liquid, or blend in a handful of cooked rice or cauliflower for extra body without changing the flavor profile.

→ Can I use frozen broccoli instead of fresh?

Absolutely. Frozen broccoli works perfectly and saves prep time. Use about 500g of frozen florets, no need to thaw. Reduce the simmering time slightly as frozen vegetables cook faster than fresh.