Traditional Broccoli Cream Soup

Name: Traditional Broccoli Cream Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 lb broccoli florets; 1 leek (white and light green parts only), sliced; 2 tbsp unsalted butter; 1 small onion, chopped; 2 cloves garlic, minced; 4 cups chicken or vegetable broth; 1 cup heavy cream; 1/4 tsp nutmeg; Salt and pepper to taste

🕒 Prep: 10 min

🔥 Cook: 15 min

🍽 Serves: 4

★★★★★

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Traditional Broccoli Cream Soup is a comforting classic that’s perfect for chilly nights. With a silky texture and aromatic flavors, this soup brings a cozy warmth with every spoonful. Let's dive into what makes this dish a beloved staple in many kitchens.

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Ingredients for Traditional Broccoli Cream Soup

The foundation of this soup begins with butter, which allows the flavors of the onion and leek to develop as they soften. Garlic adds depth and warmth, while broccoli florets provide the soup's main flavor and vibrant color. The broth acts as a flavorful base, and heavy cream lends richness and a smooth finish. A touch of nutmeg enhances the soup's comforting aroma, with salt and pepper fine-tuning the flavors to your taste.

Tips & Tricks

Use fresh broccoli for the best flavor, but frozen can be a handy substitute if needed.
For a lighter version, substitute half-and-half for the heavy cream.
If you don't have an immersion blender, let the soup cool slightly before blending in a countertop blender.
To avoid a mess, blend the soup in small batches if using a traditional blender.

Serving Suggestions

Serve this broccoli cream soup with a side of crusty bread for dipping or a simple mixed green salad for a well-rounded meal. It’s also delightful topped with some croutons or a sprinkle of grated cheese for added texture and flavor.

Frequently Asked Questions

Can I make this soup ahead of time?: Yes, this soup can be made ahead and stored in the refrigerator for up to three days. Reheat it gently on the stove before serving.
Is it possible to freeze this soup?: Freezing is possible, but the texture may change slightly due to the cream. If you plan to freeze, consider adding the cream after reheating.
Can I use a different vegetable?: Absolutely! Cauliflower or zucchini are great alternatives and will work well in this recipe.

Traditional Broccoli Cream Soup Recipe Walkthrough

Start by melting the butter in a large pot over medium heat. Once it’s fully melted, toss in your chopped onion and sliced leek. Let these cook for about five minutes until they become soft and translucent — this step is crucial for building flavor, so take your time.

Next, add the minced garlic and give it about a minute to release its fragrance. Stir it around to ensure it doesn’t burn; you just want that aromatic hit.

Now, it's time for the star of the show: the broccoli florets. Add them to the pot along with your chosen broth. Bring everything to a boil. Once boiling, reduce the heat to low, cover your pot, and let it simmer for around ten minutes. You'll know it's ready when the broccoli is tender.

After simmering, it's time to blend. If you have an immersion blender, use it directly in the pot to puree the soup until it's smooth. If not, carefully transfer the soup in batches to a blender, then return it to the pot once pureed.

Stir in the heavy cream and nutmeg. Season with salt and pepper, adjusting to your taste. Heat the soup gently over low heat until it's warmed through. Now, it’s ready to serve!

Why You'll Love This Recipe

Quick and easy to prepare, making it perfect for weeknight dinners.
Uses simple ingredients that are probably in your pantry or fridge already.
The rich, creamy texture feels indulgent without being too heavy.
It’s versatile — can be adapted to fit various dietary needs.
Leftovers make a great lunch and taste even better the next day.

Ingredients

1 lb broccoli florets

1 leek (white and light green parts only), sliced

2 tbsp unsalted butter

1 small onion, chopped

2 cloves garlic, minced

4 cups chicken or vegetable broth

1 cup heavy cream

1/4 tsp nutmeg

Salt and pepper to taste

Step-by-step Instructions

1. Melt the butter in a large pot over medium heat. Add the chopped onion and sliced leek, cooking until soft and translucent, about 5 minutes.

2. Stir in the minced garlic and cook for another 1 minute until fragrant.

3. Add the broccoli florets and the broth, bringing the mixture to a boil.

4. Reduce the heat, cover, and let simmer for about 10 minutes or until the broccoli is tender.

5. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender in batches and puree.