Classic Creamy Broccoli Soup

🕒 Prep: 10 min
🔥 Cook: 20 min
🍽 Serves: 4
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Classic Creamy Broccoli Soup is the perfect comforting dish for chilly days and a great way to get more greens into your diet. It's rich, smooth, and packed with flavor, making it a family favorite.

Ingredients for Classic Creamy Broccoli Soup

The foundation of this soup is broccoli, which provides a healthy, vibrant green base. The butter adds richness and helps sauté the onion and garlic, infusing the soup with a deep, aromatic flavor. We use chicken or vegetable broth to create a savory liquid base, while heavy cream gives it that essential creaminess. A dash of nutmeg adds warmth and a hint of complexity, and the optional cheddar cheese offers a delightful, cheesy finish.

Tips & Tricks

  • For a thicker soup, reduce the amount of broth slightly or add a peeled, diced potato to the pot with the broccoli.
  • Use sharp cheddar for a more pronounced cheese flavor.
  • If you prefer a chunkier texture, blend only half the soup.

Serving Suggestions

This broccoli soup pairs beautifully with a slice of crusty bread or garlic toast. For a heartier meal, serve it alongside a grilled cheese sandwich or a simple mixed green salad dressed with a lemon vinaigrette.

Frequently Asked Questions

Can I use frozen broccoli?
Yes, frozen broccoli works well if fresh isn't available. Just adjust the cooking time as needed.
How can I make this soup vegan?
Replace the butter with olive oil, use vegetable broth, and substitute coconut cream for the heavy cream.

Classic Creamy Broccoli Soup Recipe Walkthrough

Start by melting the butter in a large pot over medium heat. Once melted, toss in the chopped onion and minced garlic. Sauté them for about five minutes, or until the onion turns translucent and soft. The aroma is your cue that it's time to move forward.

Add the broccoli florets to the pot, stirring them around to coat in the buttery onion mix. Let them cook for a couple of minutes, just enough to start softening, but not so long that they lose their vibrant green color.

Pour in the chicken or vegetable broth, ensuring the broccoli is mostly submerged. Bring the mixture to a gentle simmer, then cover the pot. Let it cook for about ten minutes, or until the broccoli is tender when pierced with a fork.

With an immersion blender, blend the soup directly in the pot until smooth. If you’re using a regular blender, carefully blend in batches to avoid overfilling. Return the soup to the pot if you used a stand-alone blender.

Stir in the heavy cream, then season with salt, pepper, and nutmeg. Let it cook over low heat for an additional five minutes to meld the flavors. Taste and adjust the seasoning if needed.

Serve the soup hot, with a sprinkle of grated cheddar cheese on top if you like a cheesy finish.

Why You'll Love This Recipe

  • Quick and easy — ready in under 30 minutes.
  • A great way to use fresh broccoli.
  • Customizable with your favorite cheeses or spices.
  • Perfect for meal prep and freezes well.

Ingredients

2 cups fresh broccoli florets
1 tablespoon unsalted butter
1 medium onion, chopped
2 cloves garlic, minced
2 cups chicken or vegetable broth
1 cup heavy cream
Salt and pepper to taste
1/4 teaspoon ground nutmeg
1/2 cup grated cheddar cheese (optional)

Step-by-step Instructions

1. Melt the butter in a large pot over medium heat. Add the chopped onion and minced garlic, sauté until onion is translucent, about 5 minutes.
2. Add the broccoli florets to the pot and stir for another 2 minutes.
3. Pour in the chicken or vegetable broth, bringing the mixture to a simmer. Cover and cook until broccoli is tender, about 10 minutes.
4. Using an immersion blender, blend the soup until smooth. If using a regular blender, blend in batches.
5. Stir in the heavy cream and season with salt, pepper, and nutmeg. Continue to cook for an additional 5 minutes over low heat.
6. Serve hot, garnished with grated cheddar cheese if desired.

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