Cream of Broccoli Soup

There's something almost magical about the moment when a pot of bright green broccoli transforms into something silky and luxurious. I discovered this soup on a particularly gray afternoon when I wanted comfort but didn't have hours to spend cooking. The butter hit the pan with that familiar sizzle, and within minutes my kitchen smelled like a proper home again.

I made this for my neighbor who'd been under the weather, and watching her face light up when she tasted it reminded me why I love cooking for people. She asked for the recipe right then and there, standing in my doorway with a spoon still in hand. It became her go-to soup that winter, and she still mentions it.

Ingredients

• 1 large head broccoli (about 500 g), chopped into florets: The star of the show, so pick florets that are bright green and tight, avoiding any yellowing or hollow stems that signal age.
• 1 medium onion, diced: This builds the flavor foundation, so don't skip it or rush the softening step.
• 1 medium carrot, peeled and diced: Adds natural sweetness and body to balance the broccoli's earthiness.
• 2 cloves garlic, minced: Fresh is essential here, as garlic loses its personality if it sits around too long.
• 1 liter (4 cups) vegetable broth: Use quality broth you'd actually drink, not the overly salty stuff that drowns out everything else.
• 120 ml (1/2 cup) heavy cream: This is what makes it special, so don't feel guilty about it.
• 2 tablespoons unsalted butter and 1 tablespoon olive oil: Together they create a richer flavor than either alone, and the oil keeps the butter from burning.
• 1/2 teaspoon salt and 1/4 teaspoon ground black pepper: Season in stages, tasting as you go.
• Pinch of ground nutmeg (optional): A whisper of warmth that makes people ask what that perfect something is.
• Fresh chives and croutons for garnish: These finish the soup like jewelry on an outfit, adding texture and a bit of showstopping appeal.

Instructions

Warm your aromatics:

Heat the butter and olive oil together in a large pot over medium heat until the butter is melted and fragrant. Add your diced onion, carrot, and minced garlic, stirring occasionally for 4 to 5 minutes until everything softens and the kitchen starts smelling like a proper dinner.

Introduce the broccoli:

Toss in those chopped broccoli florets and give everything a good stir to coat them in the butter and oil. Let them cook for 2 to 3 minutes, just until they start to brighten up.

Build the broth:

Pour in your vegetable broth and bring the whole pot to a boil, then reduce the heat, cover it, and let it simmer gently for 15 to 18 minutes. The broccoli should be so tender it falls apart when you touch it with a spoon.

Blend into velvet:

Remove the pot from heat and use an immersion blender to process everything until it's completely smooth and silky. If you're using a countertop blender, work in careful batches and never fill it more than halfway.

Finish with cream:

Stir in the heavy cream and a pinch of nutmeg if you're using it, then taste and season with salt and pepper. Reheat gently over low heat if the soup has cooled, but never let it boil once the cream is in.

Serve with style:

Ladle the soup into bowls and finish with a drizzle of cream, a scattering of fresh chives, or a handful of croutons, whatever sounds right in that moment.

Pin to Board

There's a particular kind of satisfaction that comes from handing someone a steaming bowl of this soup and seeing them pause after the first spoonful. It's the kind of dish that quietly becomes part of your regular rotation, requested by friends and family without them even realizing how often they're asking for it.

Making It Your Own

One of my favorite discoveries was adding a peeled and diced potato to the broccoli, which makes the soup even more substantial and gives you leftovers that keep well. The potato doesn't overpower anything, it just quietly makes the whole thing thicker and more filling. I've also experimented with different broths, and while vegetable broth is my default, a light chicken broth works beautifully if you have it on hand.

Lightening It Up or Making It Vegan

If heavy cream feels like too much, you can absolutely swap it for half-and-half or even whole milk, though you'll lose some of that luxurious mouthfeel. For a vegan version, I've had real success with plant-based cream alternatives and coconut milk, using olive oil instead of butter. The soup stays delicious either way, just with a slightly different character.

Storage and Serving Suggestions

This soup keeps beautifully in the refrigerator for three or four days, and it actually tastes better the next day when the flavors have had time to settle. You can also freeze it before adding the cream, then thaw, reheat, and stir in the cream when you're ready to serve. One last thought before you get started: taste the soup before you season it, because good broth already carries salt, and you want to know what you're working with.

• Make extra and freeze portions in ice cube trays for quick meals later.
• A swirl of cream on top makes even a humble bowl feel special and restaurant-worthy.
• Pair it with crusty bread and a simple salad for a complete meal that feels both light and satisfying.

Pin to Board

This soup has become the one I reach for when I want to feel like I'm taking care of myself without any pretense. It's honest food that happens to be beautiful.

Recipe Questions & Answers

→ Can I make this soup ahead of time?

Yes, this soup keeps well in the refrigerator for up to 4 days. Store in an airtight container and reheat gently over low heat, stirring occasionally. Avoid boiling to prevent the cream from separating.

→ How can I make this soup vegan?

Replace the butter with additional olive oil and substitute the heavy cream with coconut milk, cashew cream, or any plant-based cream alternative. The soup will still be creamy and delicious.

→ Can I freeze cream of broccoli soup?

It's best to freeze the soup before adding cream. Freeze the blended broccoli base for up to 3 months, then thaw, reheat, and stir in fresh cream when ready to serve.

→ What can I use instead of heavy cream?

You can use half-and-half, whole milk, or Greek yogurt for a lighter version. For dairy-free options, try coconut milk, oat cream, or blended cashews for a creamy texture.

→ How do I prevent the soup from being too thick?

If your soup becomes too thick, simply add more vegetable broth or water while reheating until you reach your desired consistency. Stir well and adjust seasoning as needed.

→ Can I add other vegetables to this soup?

Absolutely! Cauliflower, spinach, or potatoes work wonderfully in this soup. Add them along with the broccoli and adjust cooking time if needed to ensure all vegetables are tender before blending.