Broccoli Soup (Printer-friendly)
Comforting velvety broccoli soup with potato, garlic and cream — ready in 35 minutes for a light lunch.
# What You 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 (dairy-free alternative for vegan option)
→ Seasonings
07 - 1 tbsp olive oil
08 - ½ tsp salt
09 - ¼ tsp black pepper
10 - Pinch of nutmeg (optional)
# How to Make It:
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 coat evenly with oil. Continue cooking for 2 minutes.
03 - Pour in the vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 15–18 minutes until all vegetables are fork-tender.
04 - Remove from heat. Using an immersion blender or working in batches with a countertop blender, purée the soup until completely smooth and velvety.
05 - Stir in the cream and nutmeg if using. Warm gently over low heat but do not allow to boil.
06 - Adjust seasoning with salt and pepper to taste. Ladle into bowls and garnish with reserved broccoli florets or a delicate swirl of cream.
# Expert Tips:
01 -
- It tastes like something from a bistro but costs almost nothing and takes barely half an hour.
- The texture is silky without any fancy technique, just a blender and patience.
- It freezes beautifully, so you can double the batch and thank yourself later.
02 -
- Do not skip peeling the potato, the skin creates gritty flecks that ruin the silky texture you are after.
- Boiling the soup after adding cream causes it to break and look curdled, so keep the heat gentle at the end.
03 -
- Reserve a few pretty broccoli florets before blending, quickly blanch them, and use them as garnish so people can see what they are eating.
- A squeeze of lemon juice at the very end brightens the whole bowl and makes the flavors pop in a way salt alone cannot.