Velvety Broccoli Soup (Printable)
Creamy broccoli and potato soup with onion, garlic and a hint of nutmeg. Ready in 35 minutes.
# What You’ll Need:
→ Vegetables
01 - 1.1 lb broccoli florets
02 - 1 medium onion, chopped
03 - 1 medium potato, peeled and diced
04 - 2 cloves garlic, minced
→ Liquids
05 - 3.4 cups vegetable broth
06 - 0.6 cup heavy cream (or dairy-free alternative)
→ Seasonings
07 - 1 tbsp olive oil
08 - ½ tsp salt
09 - ¼ tsp black pepper
10 - Pinch of nutmeg (optional)
# How to Prepare:
01 - Heat olive oil in a large saucepan over medium heat. Add the chopped onion and minced garlic, sautéing until softened and fragrant, approximately 3 minutes.
02 - Add the diced potato and broccoli florets to the saucepan, stirring to evenly coat with oil. Continue cooking for 2 minutes.
03 - Pour in the vegetable broth and bring to a rolling boil. Reduce heat to low, cover the saucepan, and simmer for 15–18 minutes until all vegetables are fork-tender.
04 - Remove the saucepan from heat. Using an immersion blender, purée the soup directly in the pot until completely smooth. Alternatively, transfer in batches to a countertop blender and blend until velvety.
05 - Stir in the cream and nutmeg if using. Return to low heat and warm gently without bringing to a boil. Season with salt and pepper to taste.
06 - Ladle the soup into bowls. Garnish with reserved broccoli florets or a delicate swirl of cream. Serve immediately.
# Expert Advice:
01 -
- The velvety texture comes from the potato, not from loading up on cream, so it tastes rich without weighing you down.
- It freezes beautifully, which means you can always have a batch ready for those evenings when cooking feels impossible.
02 -
- Boiling the soup after adding cream can cause it to break and look grainy, so keep the heat gentle once it goes in.
- If the soup seems too thick after blending, splash in a little extra broth or water until it reaches the consistency you like.
03 -
- Save a few pretty broccoli florets to blanch separately for garnish, because topping a smooth soup with texture makes it feel finished and intentional.
- Freshly grated nutmeg is worth the extra ten seconds since the pre ground version tastes like dust in comparison.