Velvety Broccoli Soup (Print version)

Comforting velvety broccoli soup with potato and cream, ready in 35 minutes. Vegetarian, gluten-free, easily made vegan.

# What goes in:

→ 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

# Cooking steps:

01 - Heat olive oil in a large saucepan over medium heat. Add the onion and garlic, sauté until soft and fragrant, about 3 minutes.
02 - Add the potato and broccoli florets, stir to coat with oil. Cook for another 2 minutes.
03 - Pour in the vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 15–18 minutes until vegetables are tender.
04 - Remove from heat. Using an immersion blender or working in batches with a countertop blender, blend until smooth.
05 - Stir in the cream and nutmeg. Heat gently but do not boil. Season with salt and pepper to taste.
06 - Ladle into bowls and garnish with broccoli florets or a swirl of cream.

# Tips from flavorandfeast:

01 -
  • It turns humble everyday vegetables into something that feels genuinely luxurious with almost no effort.
  • The texture comes out velvety every single time without any fancy techniques or equipment beyond a blender.
02 -
  • Do not let the soup boil after adding the cream or it can separate and lose that smooth velvety finish.
  • The potato is not optional if you want that naturally thick body without reaching for flour or cornstarch.
03 -
  • Save a few pretty broccoli florets to blanch separately for garnish because the visual contrast of whole pieces against the smooth soup makes it look restaurant worthy.
  • Toasted pumpkin seeds or a drizzle of good olive oil on top can turn this from a simple lunch into something you would happily serve guests.

Return