Creamy Broccoli Soup

Last February, when winter had overstayed its welcome and gray skies felt permanent, my sister dropped by unexpectedly with two bags of broccoli she'd scored on clearance. We stood in my tiny kitchen deciding what to make, and somehow ended up throwing everything into a pot with whatever vegetables were languishing in the crisper drawer. The soup that emerged was so silky and comforting that we sat on the floor eating it straight from ladles, laughing at nothing and everything.

I started making this soup regularly during a particularly stressful month at work, finding something meditative about the rhythm of chopping vegetables and watching the pot bubble. My roommate started asking when it would be ready again before I'd even finished grocery shopping. Now it's become our go to when someone needs feeding but hasn't got the energy for anything complicated.

Ingredients

• 500 g broccoli florets: Fresh gives the brightest flavor, but frozen works perfectly fine and is often more affordable
• 1 medium onion: Yellow onions offer the best sweetness as they cook down
• 2 cloves garlic: Don't be tempted to add more or it will overshadow the delicate broccoli flavor
• 1 medium potato: Peeled and diced, this is the secret ingredient that creates velvety texture without adding creaminess
• 1 medium carrot: Adds natural sweetness and beautiful depth to the broth
• 1 L vegetable broth: Use a good quality brand you enjoy drinking on its own
• 120 ml heavy cream: Plant based cream works beautifully if you need it dairy free
• 2 tbsp olive oil or butter: Butter adds richness, olive oil keeps it lighter and vegan
• ½ tsp salt: Start with less and adjust at the end since broths vary in sodium
• ¼ tsp ground black pepper: Freshly ground makes a noticeable difference
• Pinch of nutmeg: Optional but surprisingly lovely with cream and vegetables

Instructions

Start your base:

Heat olive oil or butter in a large pot over medium heat until it shimmers, then add onion and garlic, sautéing for 2 to 3 minutes until fragrant and softened but not browned

Add the hearty vegetables:

Toss in the diced potato and carrot, cooking for another 3 minutes and stirring occasionally to coat everything in the aromatic oil

Simmer everything together:

Add broccoli florets and pour in vegetable broth, bring to a boil, then reduce heat and simmer uncovered for 15 to 18 minutes until all vegetables are very tender when pierced with a knife

Blend until silky:

Remove from heat and use an immersion blender to blend until completely smooth, or carefully transfer in batches to a standard blender, venting for hot steam

Add the finishing touch:

Stir in heavy cream, add salt and pepper along with nutmeg if using, then adjust seasoning to taste

Serve with love:

Reheat gently if necessary and serve hot, garnished with extra cream, croutons, or chopped chives if you're feeling fancy

Save

This recipe became my go to after a friend came over crying over a broken heart, and I realized halfway through cooking that I hadn't asked what she wanted to eat. She took one sip and said it was exactly what she needed, the kind of food that feels like a blanket. Now I can't make it without thinking of that afternoon and how simple food can hold people together.

Making It Your Own

Once you've made this soup a few times, you'll start noticing how small changes affect the final result. I've discovered that roasting the broccoli first adds incredible depth, though it does add extra time to the process. Sometimes I throw in a handful of spinach right before blending for extra nutrition and a prettier green color. The recipe is wonderfully forgiving and flexible.

Serving Suggestions

A slice of crusty bread turned into garlic toast transforms this from simple soup to a complete meal. I've also served it alongside grilled cheese sandwiches for a dinner that feels nostalgic but elevated. When I want something lighter, a simple green salad with bright vinaigrette cuts through the richness beautifully.

Storage and Make Ahead Tips

This soup keeps beautifully in the refrigerator for up to four days, and honestly tastes even better on day two when the flavors have had more time to meld. You can also freeze it for up to three months, though I recommend leaving out the cream if you plan to freeze it and adding that fresh when you reheat. Simply thaw overnight in the refrigerator and warm gently on the stove.

• Let the soup cool completely before transferring to airtight containers
• When reheating, add a splash of broth or water if it seems too thick
• The cream can sometimes separate slightly upon reheating but whisking brings it back together

Save

There's something profoundly comforting about a soup that comes together so simply yet tastes like it required hours of attention. I hope this recipe finds you on the days you need something warm and uncomplicated.

Recipe FAQs

→ Can I make this soup ahead of time?

Absolutely. This soup actually tastes better the next day as flavors meld together. Store in an airtight container in the refrigerator for up to 4 days. Reheat gently over medium-low heat, adding a splash of broth or cream if needed to restore consistency.

→ What makes the soup creamy without using flour?

The diced potato naturally thickens the soup while blending. As potatoes break down during cooking, they release starch that creates that luxurious velvety texture without requiring any flour or roux. The cream adds additional richness and smoothness.

→ Can I freeze this broccoli soup?

Yes, though the texture may change slightly. Freeze without the cream for best results. Thaw overnight in the refrigerator, reheat, then stir in fresh cream before serving. Alternatively, freeze with cream and blend again after reheating to restore smoothness.

→ What vegetables work well as additions?

Fresh spinach or kale blend beautifully for extra nutrition. Cauliflower creates an even creamier texture. Try adding celery for depth, or a small zucchini during summer. All additions should be added during the simmering stage to ensure proper cooking.

→ How do I achieve the smoothest texture?

Use an immersion blender directly in the pot for easiest results. If using a standard blender, work in batches and vent the lid to release steam. Blend for 2-3 minutes until completely silky. For ultra-smooth results, pass through a fine-mesh sieve after blending.