Save When the weather turns chilly, there is nothing more satisfying than a bowl of Cream of Broccoli Soup. This velvety, comforting dish combines fresh broccoli with aromatic vegetables, all simmered together and blended into a smooth, luxurious texture. Finished with a touch of heavy cream and a hint of nutmeg, it offers a rich and satisfying flavor that warms you from the inside out.
Save This recipe is a fantastic way to enjoy seasonal vegetables. By sautéing the onion, carrot, and garlic first, you build a deep flavor base that perfectly complements the earthy notes of the broccoli. Whether you're looking for a light lunch or a sophisticated starter, this soup delivers every time.
Ingredients
- 1 large head broccoli (about 500 g), chopped into florets
- 1 medium onion, diced
- 1 medium carrot, peeled and diced
- 2 cloves garlic, minced
- 1 liter (4 cups) vegetable broth
- 120 ml (½ cup) heavy cream (plus extra for garnish, optional)
- 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)
- Fresh chives, finely chopped (optional garnish)
- Croutons (optional garnish)
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
To achieve the smoothest results, ensure the broccoli stems are very tender before you begin blending. If you are using a countertop blender instead of an immersion blender, remember to blend in small batches and hold the lid down with a kitchen towel to prevent steam pressure from building up.
Varianten und Anpassungen
For a lighter version, you can substitute the heavy cream with half-and-half or milk. If you prefer an even thicker consistency, try adding a peeled and diced potato to the pot at the same time as the broccoli. To make this recipe vegan, simply use olive oil instead of butter and swap the heavy cream for plant-based cream or full-fat coconut milk.
Serviervorschläge
This Cream of Broccoli Soup is best served piping hot in rustic bowls. For a beautiful presentation, drizzle a tiny bit of extra cream on the surface, followed by a handful of crunchy croutons and a sprinkle of fresh, finely chopped chives. A side of crusty artisan bread is perfect for dipping.
Save With its vibrant green color and indulgent taste, this Cream of Broccoli Soup is sure to become a favorite in your kitchen. It is a simple, elegant meal that proves how few ingredients you need to create something truly delicious. Enjoy your homemade soup!
Recipe FAQ
- → How do I achieve the smoothest texture?
Use an immersion blender directly in the pot for 2-3 minutes until completely smooth. For extra refinement, pass through a fine-mesh sieve before adding cream.
- → Can I make this ahead of time?
Absolutely. Prepare up to 3 days ahead, refrigerate without the cream, and reheat gently. Stir in cream just before serving for best texture and flavor.
- → What's the best way to add thickness without dairy?
Add a peeled, diced potato during simmering. The starch naturally thickens the broth while maintaining creamy consistency without any dairy products.
- → Why add nutmeg to this soup?
A small pinch enhances the cream's natural sweetness and complements broccoli's earthy notes without overpowering. It's a classic culinary technique for cream-based soups.
- → Can I freeze this for later?
Freeze before adding cream for up to 3 months. Thaw overnight in refrigerator, reheat gently, then stir in fresh cream. Cream may separate if frozen and reheated.