Creamy Broccoli Soup

Enjoy a bowl of this velvety, comforting creamy broccoli soup, a dish that perfectly balances healthy greens with a rich, indulgent finish. Enriched with vegetable broth and a swirl of cream, it is an ideal meal for those seeking a soothing and easy-to-prepare vegetarian and gluten-free option.

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This soup relies on simple, fresh ingredients like broccoli, potatoes, and carrots to create a deep flavor profile. By simmering the vegetables until tender and blending them to perfection, you achieve a professional-quality soup right in your own kitchen.

Ingredients

• 500 g broccoli florets (fresh or frozen)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 medium potato, peeled and diced
• 1 medium carrot, peeled and diced
• 1 L (4 cups) vegetable broth
• 120 ml (½ cup) heavy cream (or plant-based cream for vegan)
• 2 tbsp olive oil or unsalted butter
• ½ tsp salt, or to taste
• ¼ tsp ground black pepper
• Pinch of ground nutmeg (optional)
• Garnish: Extra cream, croutons, or chopped chives (optional)

Instructions

1. Sauté Aromatics

Heat olive oil or butter in a large pot over medium heat. Add onion and garlic, and sauté for 2–3 minutes until fragrant and softened.

2. Cook Base Vegetables

Add the diced potato and carrot. Cook for another 3 minutes, stirring occasionally.

3. Simmer

Add the broccoli florets and pour in the vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 15–18 minutes, until all vegetables are very tender.

4. Blend

Remove from heat. Use an immersion blender to blend the soup until completely smooth (or carefully transfer in batches to a blender).

5. Season

Stir in the heavy cream. Add salt, pepper, and nutmeg, adjusting seasoning as needed.

6. Reheat and Serve

Reheat gently if necessary. Serve hot, garnished with extra cream, croutons, or chopped chives if desired.

Zusatztipps für die Zubereitung

For an extra boost of nutrients and a more vibrant green color, add a handful of spinach or kale to the pot. If you prefer a milder flavor, white pepper can be used instead of black pepper.

Varianten und Anpassungen

To make this recipe entirely vegan, simply substitute the heavy cream and butter with your favorite plant-based cream and olive oil.

Serviervorschläge

This soup pairs beautifully with rustic bread or a classic grilled cheese sandwich for a heartier, more filling meal.

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Warm, creamy, and deeply satisfying, this broccoli soup is a wonderful addition to your recipe collection. Enjoy it hot with your favorite garnishes!

Recipe FAQs

→ How do I make this soup vegan?

Substitute heavy cream with your favorite plant-based cream alternative such as coconut cream, cashew cream, or almond cream. Use olive oil instead of butter for sautéing the vegetables.

→ Can I freeze this broccoli soup?

Yes, this soup freezes well for up to 3 months. Allow it to cool completely before transferring to airtight containers. Thaw overnight in the refrigerator and reheat gently on the stove, adding a splash of broth or cream if needed.

→ What gives the soup its creamy texture?

The diced potato naturally thickens the soup while blending, creating a velvety consistency without requiring large amounts of cream. The final swirl of heavy cream adds extra richness and luxurious mouthfeel.

→ How can I make the soup more filling?

Serve with rustic bread, crackers, or a grilled cheese sandwich for dipping. You can also add white beans during cooking or stir in cooked rice for extra heartiness and protein.

→ What vegetables work well as additions?

Fresh spinach or kale can be added during the last few minutes of simmering for extra nutrients and vibrant green color. Cauliflower blends seamlessly into the base, while roasted red peppers add sweet depth.

→ Why use both potato and carrot?

Potato acts as a natural thickener, providing body and creaminess when blended. Carrot contributes subtle sweetness that balances the broccoli's slight bitterness, creating a well-rounded flavor profile.