Soups & creams
Creamy broccoli soup
Homemade creamy broccoli soup with potato, onion and vegetable broth. Four servings, ready in about 40 minutes.
- Total time
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Cuisine
- International
Ingredients
For the soup
To serve
Method
Trim and wash the broccoli
Wash 600 g of broccoli. Cut the florets into small pieces. Peel the tough outer layer of the stalk and dice the tender core into 1 cm pieces.
Chop the onion
Peel 1 medium onion (about 120 g) and cut it into small, even pieces so it softens uniformly.
Dice the potato
Peel 200 g of potato and cut it into 1 cm cubes to help it cook at the same time as the broccoli.
Mince the garlic
Peel and finely mince 2 garlic cloves. Keep them separate from the onion because they go into the pot later.
Soften the onion
Heat 20 ml olive oil in a saucepan over medium heat. Add the onion and cook for about 5 minutes, stirring, until translucent but not browned.
Add the garlic
Stir in the minced garlic for 30 seconds, just until fragrant; do not let it burn.
Add potato and broccoli stems
Tip in the diced potato and tender broccoli stems. Stir for 1 minute to coat them in the onion mixture.
Add the broccoli florets
Add the broccoli florets and toss them with the other vegetables.
Pour in the stock and simmer
Add 750 ml hot vegetable stock. Bring to a gentle simmer and cook for 10–12 minutes, until the potato and broccoli can be pierced easily. Avoid overcooking.
Blend until smooth
Set aside a few cooked florets for the garnish. Take the pot off the heat and blend with an immersion blender, keeping its head submerged, until smooth.
Stir in cream and season
Stir in 100 ml heavy cream and warm gently for 2 minutes without boiling. Taste, add pepper and only as much salt as needed. Thin with hot stock or water if necessary.
Serve with the toppings
Divide among 4 bowls. Finish with the reserved broccoli, 15 ml cream shared between the servings and 30 g croutons. Serve hot.
The step photos are illustrative.
Notes
Nutrition facts
1 of 4 servings
- Protein
- 7.6 g
- Carbohydrates
- 28.3 g
- Fat
- 16 g
- Saturated fat
- 7.5 g
- Fiber
- 5.7 g
- Sugars
- 6.5 g
- Sodium
- 654 mg
Estimate per serving. Sodium varies considerably with the stock and croutons; any salt added at the end is excluded. Croutons are approximated by plain white bread without extra toasting oil.
Reference source: USDA FoodData Central — SR Legacy
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
This creamy broccoli soup uses the tender broccoli stems as well as the florets, with a little potato for body. Onion and garlic are gently cooked first, then the vegetables simmer in stock before being blended until smooth.
A small amount of cream gives it a silky finish without flour. Top each bowl with reserved broccoli and crunchy croutons. The recipe makes four servings.
Frequently asked questions
How can I thicken broccoli soup?
The potato in this recipe adds body. Blend thoroughly, then simmer gently for a few minutes if needed. Add hot stock little by little if it is too thick.
Can I use broccoli stems in soup?
Yes. Peel off the tough outer layer and cut the tender center into small cubes; cook it with the potato.
Can broccoli soup be made ahead?
Yes. Refrigerate in a covered container for up to 3 days and reheat gently, stirring so the cream stays smooth.
