Velvety Broccoli Soup (Printable Version)
Smooth broccoli and potato soup finished with cream and nutmeg; ready in 35 minutes as a light, comforting starter.
# What You Need:
→ Vegetables
01 - 17.6 oz 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 (substitute 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 (optional)
# How To Make:
01 - Heat olive oil in a large saucepan over medium heat. Add the chopped onion and minced garlic, sautéing until softened and fragrant, approximately 3 minutes.
02 - Add the diced potato and broccoli florets to the saucepan, stirring to coat evenly with oil. Cook for an additional 2 minutes.
03 - Pour in the vegetable broth and bring to a rolling boil. Reduce heat to low, cover with a lid, and simmer for 15 to 18 minutes until all vegetables are fork-tender.
04 - Remove the saucepan from heat. Using an immersion blender—or working in careful batches with a countertop blender—purée the soup until completely smooth and velvety.
05 - Stir in the heavy cream and a pinch of nutmeg if desired. Return to gentle heat, warming through without bringing to a boil.
06 - Adjust salt and pepper to taste. Ladle into warmed bowls and garnish with reserved broccoli florets or a delicate swirl of cream.
# Expert Advice:
01 -
- It turns humble everyday vegetables into something with a restaurant quality silky texture.
- The whole thing comes together in one pot which means almost no washing up.
02 -
- Boiling the soup after adding cream can cause it to separate so keep the heat gentle and patient.
- The potato is not optional because it is what gives the soup its naturally thick and creamy body without any flour or thickeners.
03 -
- Save a few small blanched broccoli florets before blending so you have a beautiful garnish that also proves what the soup is made of.
- A piece of crusty bread on the side is not just serving suggestion it is practically required for getting every last drop out of the bowl.