This creamy broccoli soup is like a warm hug in a bowl. Packed with fresh broccoli and smooth, dreamy texture, it’s a comforting dish perfect for chilly days!
The best part? It’s super easy to make! I love whipping it up in no time and enjoying it with a crusty piece of bread—yum!
Key Ingredients & Substitutions
Broccoli: Fresh broccoli is the star here, but if you’re in a pinch, frozen broccoli works great too! Just be sure to thaw it before adding it to the pot. I love using organic broccoli for the best flavor.
Onion: A yellow onion adds sweetness and depth, but if you’re out, shallots or even leeks are good alternatives. They’ll give a unique twist to the flavor!
Potato: The potato helps make the soup creamy. If you want to keep it low-carb, you can use cauliflower instead, which is delicious as well!
Milk or Cream: Full-fat milk or cream gives richness, but if you’re looking for a lighter option, choose almond milk or oat milk. They blend well without compromising texture.
How Do You Blend the Soup to Get It Creamy?
Blending the soup properly is crucial for that smooth and creamy texture we all want. Here’s how to do it effectively:
- **Use an immersion blender**: This is the easiest way to blend the soup right in the pot. Just stick it in and blend until smooth.
- **If using a regular blender**: Allow the soup to cool slightly, and then blend in batches. Fill the blender only halfway to avoid overflow, and place a towel over the top for safety.
- **Reheat gently**: After blending, return the soup to the pot and heat gently. Avoid boiling to keep it nice and creamy.
Remember, blending is where the magic happens! Take your time to get it perfectly smooth.
How to Make Cream of Broccoli Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil or butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups broccoli florets (about 1 large head)
- 3 cups vegetable or chicken broth
- 1 medium potato, peeled and diced (for creaminess)
- 1 cup milk or heavy cream
- Salt and freshly ground black pepper, to taste
- Optional garnish: a swirl of cream or yogurt, extra broccoli florets, and a pinch of smoked paprika or ground nutmeg
How Much Time Will You Need?
This delightful cream of broccoli soup will take about 10 minutes to prep and around 25 minutes to cook, for a total of 35 minutes. Just enough time to prepare a quick salad or set the table while it simmers!
Step-by-Step Instructions:
1. Sauté the Onion and Garlic:
In a large pot, heat the olive oil or butter over medium heat. Add the chopped onion and sauté for about 5 minutes, until the onion is soft and translucent. Then, stir in the minced garlic and cook for another minute until you can smell the fragrant garlic. This is the foundation of our delicious soup!
2. Add the Broccoli and Potato:
Now it’s time to add the broccoli florets and diced potato to the pot. Pour in the vegetable or chicken broth, stirring everything together. Bring the mixture to a simmer. Let it cook for about 15 minutes or until the broccoli and potatoes are tender. You’ll know it’s ready when you can easily pierce them with a fork.
3. Blend the Soup:
Once everything is soft, use an immersion blender to blend the soup until it’s nice and creamy. If you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches, and blend until smooth. Just be mindful not to fill the blender too full to avoid any spills!
4. Add Cream and Seasoning:
If you’ve used a regular blender, return the soup to the pot. Stir in the milk or heavy cream, and warm it through over low heat. Remember, don’t let it boil after adding the cream! Season the soup with salt and freshly ground black pepper according to your taste.
5. Serve and Garnish:
Ladle the creamy soup into bowls. For extra flair, garnish with a swirl of cream or yogurt, a few small broccoli florets for decoration, and a sprinkle of smoked paprika or nutmeg for that special touch!
Enjoy your bowl of comforting cream of broccoli soup with a slice of crusty bread on the side for dipping. Perfect for lunch or dinner!
Can I Use Frozen Broccoli for This Recipe?
Absolutely! Frozen broccoli works well in this recipe. Just make sure to thaw it first and drain any excess moisture before adding it to the pot.
Can I Make This Soup Vegan?
Yes! To make this soup vegan, simply use vegetable broth instead of chicken broth, and substitute the milk or cream with a plant-based alternative like almond milk or coconut cream.
How to Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove or in the microwave, adding a splash of water or broth if necessary to loosen the consistency.
Can I Add More Ingredients?
Definitely! Feel free to add other vegetables such as spinach, peas, or even kale for extra nutrition. You could also blend in some nutritional yeast for a cheesy flavor without dairy!
